Stewed hoof flower with fragrant lees(xiang zao lu ti hua )

Stewed hoof flower with fragrant lees

Introduction:

"In the era when the material conditions were not very rich, pig's feet, pig's head and pig's goods were once the big" welfare "of the festival. I clearly remember that every new year, my mother would be busy for a while, cooking, stewing, stewing Although busy, but very satisfied. Among them, the most favorite food is pig's hoof. Usually, my mother will cook it in soy sauce and cool it to "frozen". Even if the soup is cut and mixed, it's a good dish. Occasionally, to take care of the family's different tastes, my mother would use a variety of spices, marinate a few white pig's feet, tear them up, serve them while they are hot, dip them in mashed garlic or chili sauce and nibble them slowly. That's a big dish in the University. Nowadays, the pig's hoof is rich in material. It seems that it is not elegant. However, the delicious, soft and waxy taste is almost loved by everyone. A few stewed and rotten hoof flowers look white, but in fact they are tasty, delicious, soft and rotten. They also have no special stimulating taste and color. They have strong adaptability. In addition to the traditional chili sauce and mashed garlic, it's also a good choice to dip in some soy sauce horseradish. Maybe they can still taste pungent! Try a pot of bittern. There's always a taste for you. "

Production steps:

Materials required:

Pig's feet: 2

Garlic sauce with oil vinegar: right amount

Chili sauce: right amount

Horseradish in soy sauce: right amount

Onion and ginger: right amount

Spice bag: 1

Black pepper: 1 teaspoon

Xiangzao marinade: half bottle

Sugar: 2 tablespoons

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: brine

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Zao Lu Ti Hua