Chinese Food
A bowl of stewed pig elbow rice full of obsession
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I went to Chiang Mai at Christmas the year before last. It was a small town with stories in Teresa's songs during the day. At night, it became an ambiguous city with various customs. I like the slow pace and everything I'm lucky about. For a bowl of chicken fly pig's feet rice. Riding a small donkey to run half of the city. Also let me dream to today. The instant and thick soup makes me feel that everything is worth asking me how to eat. In fact, it tastes very simple. But there is a sense of satisfaction that I can't say. There's a smell that's going to hit your G-spot
Cooking ingredients
Cooking Steps
Step1:First wash the pickles. Soak them in water for an hou
Step2:The elbow I bought is frozen, so boil it first. If it is fresh, it can be used. You can also fry the skin with oil first. It will be crispy. Of course, it's not too bad not to do it. Put a piece of ginge
Step3:When you come out, take it out. Don't lose the broth
Step4:Prepare the spices. The root of coriander is often used in Thai cuisine. There is a kind of fragrance. Generally, we eat cilantro. The roots are all left. I'll collect them, wash them, and then freeze them for storage. If you want to use them, just take them out and use them directl
Step5:In a tea ba
Step6:Put the boiled elbow in the pressure cooker. Add all the spices and seasonings. Add the boiled meat soup. No more than the elbow. Press in a pressure cooker for 40 minutes. If there is no pressure cooker, heat for 2 hours.
Step7:In the process, boil the eggs. Cold water has not passed the egg. Do not cover and heat. Turn off the fire 5 minutes after the water is boiled.
Step8:After cooling, peel the shell. Use a needle to make a hole in the egg. The more, the better
Step9:After stewing, add the whole pickle and egg and cook for another 20 minutes. Turn off the heat and simmer for about 30 minutes.
Step10:Cut. Chop pickles. Serve with rice. Pour a ladle of soup. Perfect. It's better to soak eggs overnight. Elbow skin is the soul. Instant entr
Step11:This is Chiang Mai's fengfeifei pig's foot rice. Think about it and you will be hungry
Cooking tips:The elbows are too greasy. The sour taste of pickles helps to balance the bittern soup. Filter it and freeze it. Add a little spice to the next time you marinate. It's more and more fragrant several times. It's good for cooking.
