Aftertaste of pig hand
Introduction:
"Aftertaste pig hand is a private dish with a unique way. It is different from braised, sauce and other practices, is the first hand stewed pork mature, cool, and then fried seasoning. Characteristics: soft and chewy, spicy and palatable, mellow taste, ruddy color
Production steps:
Step 1: wash pig hands with warm water.
Step 2: soak pig's hands in water, pour in 10g cooking wine and soak for 10 minutes.
Step 3: prepare star anise, cinnamon, soy sauce, scallion and ginger slices.
Step 4: prepare dried capsicum, Guizhou youdouchi, onion, ginger and garlic.
Step 5: wash garlic bolt, cut into sections, and cut millet pepper into rings.
Step 6: take the pot and put in the water.
Step 7: pour in 10g cooking wine.
Step 8: pour in the soy sauce.
Step 9: add star anise, cinnamon, onion and ginger.
Step 10: dry the chilli.
Step 11: bring to a boil, skim, cover and simmer for 60 minutes.
Step 12: Add 20 grams of salt. Simmer for 30 minutes.
Step 13: after stewing, remove and let cool.
Step 14: heat the pan, add oil, and add onion, ginger and garlic.
Step 15: remove the garlic bolt.
Step 16: add millet pepper.
Step 17: get rid of the pig.
Step 18: add Douchi.
Step 19: pour in the soy sauce.
Step 20: add 10g salt and stir well.
Step 21: sugar.
Step 22: add pepper.
Step 23: stir well.
Step 24: add MSG.
Step 25: stir fry, remove from pan and put on plate.
Materials required:
Pig hand: 1000g
Garlic bolt: 50g
Minced green onion: 4G
Ginger powder: 4G
Minced garlic: 4G
Scallion: 30g
Ginger slices: 30g
Cooking wine: 20g
Veteran: 40g
Salt: 30g
MSG: 5g
Pepper: 3 G
Sugar: 2G
Guizhou Douchi: 20g
Soy sauce: 15g
Star anise: 3 G
Cinnamon: 3 G
Millet pepper: 5g
Dried pepper: 2G
Note: stew pig hands and cool them in the air.
Production difficulty: simple
Technology: stewing
Production time: several hours
Taste: slightly spicy
Chinese PinYin : Hui Wei Zhu Shou
Aftertaste of pig hand
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