Braised pig tail in soy sauce(jiang shao zhu wei )

Braised pig tail in soy sauce

Introduction:

"After the beginning of winter, the probability of sauce rape on the table is increasing. When I was a child, I could cook a pot of water bamboo shoots, roast meat, and stuffy a pot of pig feet for a week. After cooling, the naturally formed lard floats on the surface. Use a spoon to dig a spoonful of lard with the juice frozen below, and mix it into the rice. A bowl of rice with two or three mouthfuls will show the bottom. Today, we choose a few pig's hooves and a handful of string beans. It's also a good dish for dinner

Production steps:

Step 1: remove the pigtail, wash and cut into sections

Step 2: boiling ginger under water

Step 3: heat the oil, add ginger slices, Chinese prickly ash, fragrant leaves, star anise, dried pepper and other spices, stir fry until the fragrance overflows

Step 4: put the drained pig tail into the pot and stir fry for about 2-3 minutes

Step 5: add soy sauce, Shaojiu, stir fry evenly

Step 6: pour in water, cover the pig tail, bring to a boil over high heat, and turn to low heat for about 30 minutes

Step 7: when you have a bowl of water left, add rock sugar

Step 8: cut the beans in pairs, pour into the pot, stir fry slowly over medium heat, cover and cover for 2 minutes, stir fry over high heat until slightly dry and flat, then out of the pot

Materials required:

Pigtail: 2

Kidney beans: 1

Chinese prickly ash: 3 teaspoons

Ginger: 1 yuan

Scallion: 1 Section

Fragrant leaves: how many

Star anise: 1

Dried chili: how many

Thick soy sauce: 4 teaspoons

Rock sugar: 10

Edible oil: right amount

Shaojiu: half bowl

Note: 1. During the first stewing process of pigtail, do not open the lid to avoid the fragrance running away. 2. The bean must be fried well, otherwise it will cause food poisoning. 3. If the hair on the pig's tail can't be pulled out, it can be roasted, burned and cooked

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jiang Shao Zhu Wei