Huaishan pig hand casserole(yue cai huai shan zhu shou bao )

Huaishan pig hand casserole

Introduction:

"When you talk about Cantonese cuisine, you first think of all kinds of soup. I know a senior, from Guangzhou, who once went to his home and ate his cooking and soup. The taste of the dishes is really not flattering, but the skill of making soup is first-class. Moreover, all kinds of soup making materials are used at home. It is said that they were brought by the elder's mother when she came to Japan. It is said that Cantonese soup used to be cooked all day, but now there is a pressure cooker, which saves time and effort. Today, I'd like to share with you this Cantonese soup, Huaishan pig hand stew

Production steps:

Step 1: prepare materials.
Peel the yam and cut it into small pieces.
Black fungus bubble hair.
Clean the pig's hands and cut the back.

Step 2: put a little oil in the frying pan, add ginger and spices, stir fry the flavor.

Step 3: put in the pig's hands and turn to low heat to fry.

Step 4: fry evenly until the pigskin is yellowish.

Step 5: cook Shaoxing wine with a little soy sauce.

Step 6: pour into the pressure cooker, add water and bring to a boil. Cover the pan tightly, turn to low heat after steaming, and cook for 15 minutes.

Step 7: turn off the heat and let off steam, open the pot, add yam and black fungus, cover the pot tightly, and simmer for another 10 minutes.

Step 8: seasoning with salt, remove from pan and serve.

Materials required:

Pig hand: 1

Huaishan: 1

Auricularia auricula: some problems

Ginger slices: a little

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Precautions: 1. Pay attention to safety when using pressure cooker. Don't put too much material to block the air outlet. 2. The lid of the pot can only be opened after the end of deflation. Be careful again. 3. Put the salt before it comes out of the pot, don't put it too early.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Huai Shan Zhu Shou Bao