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

Braised pork feet in brown sauce

Introduction:

"It's crispy, soft, waxy, mellow and not greasy. It's the right time to start autumn and fatten up. It's a great beauty product for the skin."

Production steps:

Step 1: wash the hoof arm with clean water, put it into the cold water pot, put a few prickly ash and 1 teaspoon cooking wine to remove the fishy smell, and boil the water

Step 2: bring to a boil, wash with warm water. If there is a small amount of hair, pull them out with pliers

Step 3: prepare the ingredients

Step 4: pour cooking oil into the pot and fry the skin until yellowish

Step 5: leave a little oil in the rock sugar, start to fry the sugar color, and melt the rock sugar slowly with low heat

Step 6: add all kinds of prepared seasonings, garlic, ginger, onion, spices, cooking wine, soy sauce, add boiled water to the hoof bladder, put more water at a time, and don't add water at any time during the process. After boiling over high heat, transfer to medium and low heat and simmer for 1.30 hours. Don't put salt first,

Step 7: at last, collect the juice in a big fire, take it out and put it on a plate, then put a small amount of braised juice on the bladder. The crispy, soft, glutinous, mellow and non greasy braised hoof bladder is ready

Materials required:

Hoof: About 1000g

Scallion: 1

Ginger: how many

Garlic: 2

Dried red pepper: 2

1 Fructus Tsao

Star anise: 2 capsules

Fragrant leaves: 2 pieces

Rock sugar: a little

Veteran: a little

Soy sauce: moderate

Cooking wine: 1 teaspoon

Chicken essence: a little

Note: if you don't like too greasy, put it into the steamer and steam it for 15 minutes, then steam it with boiling water to force out the excess grease in your arms

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Ti Bang