Braised pork feet with sauce(jiang shao ti bang )

Braised pork feet with sauce

Introduction:

"The Chinese new year can be served with a sauce, and the pork hoof is full"

Production steps:

Step 1: chop the hooves into small pieces and wash them with warm water.

Step 2: soak kidney beans soft (better for more than half a day).

Step 3: rock sugar, scallion, ginger, star anise, grass fruit, fragrant leaf, cinnamon.

Step 4: mix the Douchi sauce and Douban sauce.

Step 5: blanch Zanthoxylum bungeanum in water for five minutes, remove and wash, and handle the hair.

Step 6: low heat, 2 tbsp oil, melt the rock sugar, keep stirring, when bubbling, quickly pour into the hooves, reactively color, to achieve hooves have color, like putting soy sauce, it is successful.

Step 7: stir fry in medium heat until the hooves are fully colored. Add soy sauce, onion, ginger, garlic, star anise, etc., half tbsp soy sauce, half tbsp wine, stir fry for more than 2 minutes.

Step 8: add hot water, bring to a boil over high heat, turn to low heat, put salt and thirteen spices in an hour (the salt tastes a little lighter, because it's salty when collecting juice).

Step 9: to the soft degree you like, collect the juice on high fire, put some monosodium glutamate out of the pot to hang the taste.

Materials required:

Hoo arm: a chop

Rock candy: Ten

Onion: two paragraphs

Ginger slices: Three

Star anise: three

Tsaoko: one

Fragrant leaves: three pieces

Cinnamon: a small piece

Fulinmen Douchi beef sauce: 1 tbsp

Pixian Douban oil: half tbsp

Note: the meat contains glutamic acid and other flavor substances, which can make the meat delicious. Stewing with hot water can quickly solidify the protein on the surface of the meat. The fresh substances in the meat are not easy to penetrate into the soup, and the meat taste is more fragrant.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jiang Shao Ti Bang