Chinese Food
The champion's hoof
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There's a feast at home. There must be a crispy kick. Suzhou wansanhoof is famous for its rich collagen protein and delicious meat. The whole hoof stewed crispy but not rotten. It's fat but not greasy. It's sweet and salty. Using Kunbo casserole can greatly save the stewing time. Use the far infrared heat generated when the pot is heated to transmit to the center part of the hoof. The entrance is instant. The gravy is fragrant.
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of spices. Wrap red koji rice with special tools or gauz
Step2:The hoof is soaked for an hour. The pot is boiled in cold water. The blood is forced out. Put it into the Kunbo sand pot. Several zongzi leaves are padded on the bottom. One is to prevent sticking. The other is that the fragrance of zongzi leaves is well absorbed by the hoof
Step3:Add all kinds of prepared spices, such as onion, ginger, garlic, soy sauce, salt, sugar and water, and rub them on hooves. Heat for 15 minutes, turn to medium and small heat for 15 minutes. Use the far-infrared heat of Kunbo casserole to conduct the ingredients.
Step4:Insert chopsticks into the meat. Just check the crispy meat
Step5:Put a little oil and a handful of ice sugar in the pot. Stir fry the sugar
Step6:Put the stewed hoof in the sugar color. Add the stewed hoof in the soup. Drain the soup
Step7:Dish out. Pour the rest of the soup on the hoo
Step8:Crisp but not rotten. Fat but not greas
Step9:The finished picture. The meat juice is fragrant and suitable for sweet and salt
Cooking tips:There are skills in making delicious dishes.
