Braised pork feet in brown sauce(hong shao ti bang )

Braised pork feet in brown sauce

Introduction:

Production steps:

Step 1: cut the cleaned pig's hoof into small pieces (Note: take a knife to cut the whole pig's hoof down from the middle of the two toes of the pig's hoof, so that the pig's hoof becomes two and a half. If you have a bone chopper at home, you can cut it into small pieces directly. If not, it may be a bit of trouble. Separate the toe from the hoof itself according to the direction of the bone. When cutting bone with ordinary knife, try to find the joint of the bone. The joint of the bone is mostly cartilage. On the one hand, it saves labor, on the other hand, it also ensures the integrity of the kitchen knife. If you don't listen to advice, the blade becomes a gap. Don't blame me for not saying it.

Step 2: bring to a boil with boiling water, put in the treated pig's feet and ginger slices, take them out for about one minute, cool the water, and control the water to dry.

Step 3: put the oil in the oil pan, heat the oil, put in the rock sugar, and stir fry the sugar to a certain extent. Add the pig's hoof and stir fry to ensure that each small piece of the pig's hoof is evenly colored.

Step 4: take out the casserole and put star anise, cinnamon and dried pepper on the bottom of the casserole. Put the fried sugar colored hooves into the casserole. Fill the surface of pig's hoof with water and add 2 spoonfuls of soy sauce.

Step 5: bring the casserole to a boil over medium heat. Bring to a boil and turn down the heat.

Step 6: don't cover the casserole at the beginning. Turn the pig's hooves with chopsticks every few minutes to ensure uniform coloring. When the color is almost the same, add an appropriate amount of salt and cover. Wait for the water in the casserole to thicken.

Step 7: turn off the fire, pick up the pig's hoof with chopsticks and put it on the plate. Try the soup in casserole by yourself. It is suggested to add a little salt, sugar and chicken essence to make the soup more delicious. If the soup is very thin, you can add a little water starch before adding the above three, and turn down the heat to thicken the soup. When everything is done, pour the soup evenly on the pig's hoof.

Step 8: no!! Eat on the table!!!

Materials required:

Hoof and arm: moderate amount

Ginger slices: right amount

Star anise: right amount

Cinnamon: moderate

Rock sugar: right amount

Old style: moderate

Dry pepper: right amount

Note: it is recommended not to put salt in the casserole at the beginning. Putting salt too early will make the pig feet taste too old.

Production difficulty: unknown

Process: casserole

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Ti Bang