Stewed Pig Feet with Preserved Tofu
Introduction:
Production steps:
Step 1: nanru three pieces, add a little rotten milk and press into mud.
Step 2: scallion section, ginger section, millet hot section.
Pig's trotters wash pig's trotters boiling water third steps: a little Baijiu and ginger slices and hot pork.
Step 4: remove the foam.
Step 5: heat the wok, add the pig's feet and stir fry the oil.
Step 6: pour out the excess oil, leave the base oil, saute the scallion, ginger and millet, and put some rock sugar at hand.
Step 7: pour in the rotten milk and stir fry.
Step 8: add water level with pig's hoof and pour in proper amount of soy sauce.
Step 9: move all to the pressure cooker.
Step 10: turn off the fire and let off steam ten minutes after SAIC.
Step 11: pour all into the frying pan.
Step 12: collect the juice in a big fire.
Materials required:
Pig's hoof: right amount
Scallion: right amount
Ginger: right amount
Spicy millet: moderate
Rock sugar: right amount
Baijiu: moderate amount
Soy sauce: moderate
Nanru: moderate amount
Note: 1. The meat will be red and bright only if the juice is collected in a big fire. 2. When adding salt, try salty first. 3. There is no pressure cooker, the water should be sufficient at one time.
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Fu Ru Zhu Ti
Stewed Pig Feet with Preserved Tofu
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