Braised pig feet in brown sauce
Introduction:
Production steps:
Step 1: cut the pig's hand into pieces, blanch it and remove the hair. When you buy it, it's already cut. There's a little bit on the Maoni. I pull it out by hand. After being watered, it's easy to pull out the swollen pigskin. If it's not easy to pull out, I'll burn it with fire.
Step 2: add a small amount of oil in the pot, add rock sugar, fry out the sugar color, and then add the pig's hands to color.
Step 3: add ginger slices, star anise, dried pepper, garlic, cooking wine, soy sauce and soy sauce in turn, stir fry, add water and cover the pig's hands.
Step 4: bring to a boil over a large fire, put in the small potatoes, bring to a boil again and turn to a low fire.
Step 5: cook for about two hours, until the pig's hands are cooked and rotten, add salt to taste, and collect the juice over high heat
Step 6: Sheng pan.
Materials required:
Pig hand: one
Potato: 9
Rock sugar: 3
Raw soy sauce: 1 tablespoon
Old style: 10 grams
Star anise: one
Salt: right amount
Dried chili: one
Cooking wine: 1 teaspoon
Ginger slices: two
Garlic: one
Note: 1. If you have a pressure cooker, it's better. I don't have it. I just have the usual pot, and the time will be longer.
Production difficulty: ordinary
Process: firing
Production time: several hours
Taste: Maotai flavor
Chinese PinYin : Hong Shao Zhu Shou
Braised pig feet in brown sauce
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