Chinese Food
Sufu pig's hoof Rosemary
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Pig's hoof as a beauty food is deeply rooted in people's hearts. When the delicious smell of fermented bean curd penetrates perfectly into the pig's hoof, it will become the pig's hoof of fermented bean curd. It's the soft, waxy and sweet one you can't forget. Not only the color is red and attractive, but also the taste is more rich. Pour a spoonful of gravy on the rice. Add the gelatinous taste of tendons and pigskin. The most delicious food in winter is just like this. Pig's hoof is rich in collagen protein. It can not only enhance the elasticity and toughness of the skin, but also delay the aging and promote the growth and development of children. Dry skin in winter. Stew pig's hooves quickly. Keep skin moist.
Cooking ingredients
Cooking Steps
Step1:Blanch pig feet in cold water and drai
Step2:In a bowl, pour a spoonful of rose bean curd and mash it into sapropel for use. Slice ginger and slice onion for use
Step3:Hot oil in the pot. Pour in shallot, ginger and star anise and stir fr
Step4:Then stir fry the pig's hooves until the surface is yellowis
Step5:Pour in cooking wine. Stir fry for a whil
Step6:Then pour in the rotten milk and ice sugar. Stir evenl
Step7:Pour in the boiling water that hasn't gone through the pig's hoove
Step8:Pour salt after the fire is over. Stir evenl
Step9:Turn down the heat. Cover the pot and cook for 1 hour until the pig's feet are soft and rotte
Step10:It's on.
Cooking tips:1. The pig's hoof should be burned with fire first. The taste is better. 2. It's not suitable to eat pig's hoof too late for dinner or before going to bed to avoid increasing blood viscosity. 3. Pig's hooves must be blanched in cold water to force the blood out. There are skills in making delicious dishes.
