Pot-stewed Pig Feet(lu zhu ti )

Pot-stewed Pig Feet

Introduction:

"My family loves to eat pig's hooves, but on hot days, they always feel that pig's hooves are very fat. So every time I buy pork, when I see fat hooves, I come back with my mouth watering. Later, when I stewed chicken feet, I" accidentally "dropped a few pig's hooves into the brine. It seems that my family found the new world and soon gave them to me I got rid of it. Ha ha, I was greatly encouraged. The next day, I killed a pig's hoof on the horse and came back. Good guy, I'm not allowed to eat enough at one time. Ha ha, the pig's hoof stewed with brine is not greasy at all

Production steps:

Step 1: get the materials ready first. It's a big pig hand, hehe

Step 2: wash the pig's feet and cut them into pieces

Step 3: put some water in the pot, peel and flatten the ginger, cut the scallion into sections, and put them into the pot together

Step 4: Boil the water over high heat

Step 5: put the washed pig's feet into the boiling water

Step 6: bring the water to a boil over high heat and cook for about five minutes

Step 7: pick up, rinse with clean water and drain

Step 8: take out the marinade in advance to dissolve (this is used to marinate chicken feet, see braised chicken feet for detailed ingredients), put the drained pig feet into the marinade, and stir it gently to make the marinade and pig feet fully mixed

Step 9: press with pressure cooker for 20 minutes, then you can have a meal, ha ha

Step 10: let's go, let's go. Hehe, it's tempting

Step 11: another one. Delicious is so simple

Step 12: a large plate, all to the bandits at home to rob, ha ha

Materials required:

Pig's hoof: 1500 grams each

Jiang: one piece

Brine: Xiao Xu

Scallion: one pot

Note: the longer the brine is, the more fragrant it is. So I love the brine very much. Every time I use it to cool it, I put it in the refrigerator for freezing. When I use it again, I take it out in advance to warm it up

Production difficulty: ordinary

Process: brine

Production time: three quarters of an hour

Taste: onion

Chinese PinYin : Lu Zhu Ti