It's cold. Stick some fat on it [braised pig's feet] (pressure cooker version)
Introduction:
"It's winter in the north. A southern colleague in the office complained a few days ago: "there is no spring and autumn in Xi'an, and summer is not obvious." Emma, listen to what you mean, Xi'an is the Arctic Circle? Ha ha, but I feel the power of winter these days. Autumn is not so obvious. It's winter before autumn fat can be pasted. Let's change to winter fat. Today, we'll have a very fast pressure cooker version of braised pig's feet. We can eat soft and rotten pig's feet in an hour at most. On this day, spread your arms and put on two hooves, and you will have nothing left. It's a simple way to do it. It's just a bowl of sauce for all seasonings. Novices can try it. "
Production steps:
Materials required:
Pig's hoof: 2 (the best front hoof)
Scallion: right amount
Ginger: right amount
Zanthoxylum bungeanum: 10g
Dried pepper: 5g
Cinnamon: a short piece
Star anise: two
Fragrant leaves: three pieces
Dried Papaya: one piece
Rock sugar: 30g
Soy sauce: 3 tablespoons
Veteran: a large spoon
Oyster sauce: 1 tablespoon
Cooking wine: moderate
Salt and chicken essence: moderate
matters needing attention:
Production difficulty: simple
Process: firing
Production time: one hour
Taste: spiced
Chinese PinYin : Tian Leng Le Tie Dian Biao Ba Hong Shao Zhu Ti Gao Ya Guo Ban
It's cold. Stick some fat on it [braised pig's feet] (pressure cooker version)
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