Let's have a beauty - braised pig's feet(lai mei rong ba hong shao zhu ti )

Let's have a beauty - braised pig's feet

Introduction:

"Pig's feet are rich in collagen, which is a good thing for beauty. After a long time of stewing, the pig's feet have been basically soft and rotten, but the skin part still has a bit of QQ taste, and the taste is very good. "

Production steps:

Step 1: prepare materials.

Step 2: cut the meat from the pig's hoof and cut it into the right size.

Step 3: put the cut meat in boiling water to remove the blood foam.

Step 4: wash the pig's feet under flowing cold water to clean the dirty things, or wash off some oil.

Step 5: marinate the pig's hoof with salt, a large piece of rock sugar, a bottle of aged soy sauce, a bottle of vinegar and half a bottle of cooking wine for 4 hours.

Step 6: cut scallion into sections and shred other parts.

Step 7: heat the pan, add some oil, add rock sugar and stir fry the sugar over low heat.

Step 8: stir fry the pig's feet and color them evenly.

Step 9: add ginger slices, scallion and star anise and stir fry until slightly dry.

Step 10: pour boiling water over the pig's hoof. After boiling, skim the foam with a spoon.

Step 11: cover and simmer pig's feet in low heat (I simmered for about 50 minutes).

Step 12: when the water dries quickly, change the fire, stir constantly, let the pig's hoof wrapped in soup, turn off the fire.

Materials required:

Pig's hoof: one

Ginger slices: 3

Onion: one

Star anise: one

Olive oil: right amount

Old style: moderate

Cooking wine: moderate

Rock sugar: right amount

Salt: right amount

Vinegar: moderate

Note: This is my personal method. Pickling in advance can make the pig's feet taste better and avoid forgetting to put seasoning when cooking. It's suitable for novices. This method is also suitable for braised meat.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lai Mei Rong Ba Hong Shao Zhu Ti