Roasted pig feet in Korean sauce(han shi jiang kao zhu ti )

Roasted pig feet in Korean sauce

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: Boil the water in the pot, take out the pig's hoof blanching water and wash it.

Step 3: in another pot, add pig's feet, crushed ginger and cooking wine, cook for 40 minutes, and add salt when boiling for 20 minutes.

Step 4: take out the cooked pig's hooves and set them aside.

Step 5: mix pig's trotters with the sauce, mix well with a spoonful of soup, marinate for 30 minutes.

Step 6: put the pickled pig's feet into the baking pan and brush with a layer of sauce.

Step 7: 220 degrees for 15 minutes.

Step 8: take out a layer of sauce and cooking oil, sprinkle a little sesame, continue for 10 minutes.

Materials required:

Pig's hoof: one

Jiang: one piece

Korean chili sauce: 1 tbsp

Ketchup: half a teaspoon

Sweet flour sauce: half a teaspoon

Salt: one teaspoon

Cooking wine: 1 tbsp

Note: 1. It's difficult to bake pig's feet thoroughly, so cook them thoroughly first. After baking, there is a strong sauce flavor on the outside, and the inside is very soft and waxy. 2. Blanch the pig's hoof, and clean the hair on it. If it is not blanched, there will be peculiar smell. 3. Korean chili sauce tastes too strong, so it's better to neutralize it with sweet flour sauce and tomato sauce. 4. The pig's hoof is cooked after cooking, so it can be roasted on high fire. It tastes delicious on the outside and not hard on the inside.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Han Shi Jiang Kao Zhu Ti