Chinese Food
Braised pig's feet
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I'm tired of eating chops every day. I think of buying a pig's foot to burn it. It's actually the same as chops. It's really delicious. I am a successful expert in cooking once. No one who has eaten does not like ha ha ~ ~ then every time a guest comes home, I will cook this dish. Ha ha, absolutely... Without my permission. Please do not reprint. Reprint please indicate the source of the author. All forms of theft are prohibited. Thank you
Cooking ingredients
Cooking Steps
Step1:Prepare all the materials. Blanch the pig's feet with water. Boil the foam and blood water. Take it out and drain it for us
Step2:Slice ginger. Peel garlic one by one. Cut scallion and pepper in two small circles. Cut the rest three in the middle. The whole chili is put in the process of frying. The chopped chili is put in order to put in the last place before leaving the pot (if you don't like spicy, you can omit not to put chili)
Step3:Hot oil in wok. Stir fry ginger slices and cinnamon. Remember that the oil temperature is too high and not too high. Pour in pig's feet quickly
Step4:Stir quickly. Stir until slightly scorched. Add cooking wine and stir evenl
Step5:Then add soy sauce and stir fry it quickly and evenly to color it. Remember that soy sauce is not dark, do not put it too much, so as not to affect the color of the finished product is too black and not beautiful
Step6:Then add in the icing sugar and continue to stir fry. Don't put too much sugar in the ice candy so that the finished product will be very greasy. Basically, the average person I make can't eat sugar. Adding sugar is to improve the freshness and taste.
Step7:Then add 2 tablespoons of delicious (or raw) sauce, stir fry evenly and add in chili and garli
Step8:At this time, the pig's feet have been obviously colored. Add water immediately. It's better not to exceed the pig's feet. The fire will burn
Step9:Turn down the heat after boiling. Cover the pot and simmer for 3040 minutes to let the pig's feet boil through (here I have a lazy way. After each big fire, I pour the whole pot into the electric pressure cooker and select the legume hooves to press for 12 minutes. Then pour them out of the pot to the wok to collect the juice
Step10:At last, put in the hot pepper ring and add a little salt to taste
Step11:Sprinkle with Scallion before you leave the pot and you will be out of the pot
Step12:Finished produc
Step13:Finished produc
Cooking tips:Salt is put at the last time of collecting juice. Please don't put it in advance; friends who don't have time or effort can also boil it with water like me, and then turn it into a pressure cooker to press it for 12 minutes. Then pour it back into the frying pan and collect the juice with fire. The meat at the entrance of the pig's feet is soft and soft, but there is no lack of a bit of chewiness. So only 10 minutes is enough. Because the juice needs to be dried in the wok. What's the standard for the success of the pig's feet. The soup is thick. It's not greasy, but the collagen stewed out. It tastes very sweet and sticky. Not only the meat is soft and soft, but also the chewy, soft and glutinous Q bullet. There are skills in making delicious dishes.
