Fermented bean curd and pig's paw(fu ru zhu shou zui you nian wei de jia chang cai )

Fermented bean curd and pig's paw

Introduction:

"Time flies. In the twinkling of an eye, the end of the year, the holiday day is a step forward with us. Fish is looking forward to the holiday, because the holiday can take the kids back to their hometown and visit their elderly parents. The impression of the mother, very busy work, and is not very good at cooking. But every Chinese new year, my mother will buy pig's feet, and then simmer with firewood slowly. The stew is sticky and sticky. It's very delicious, especially the feeling that the fast dissolving gum almost sticks to my mouth. Ha ha, I miss it so much. "

Production steps:

Step 1: get all the materials ready.

Step 2: peel the ginger, cut into large pieces, and pat the back of the knife.

Step 3: wash Monascus rice and cinnamon with clean water.

Step 4: wash the pig's feet and cut them into pieces.

Step 5: wash the pan, add proper amount of water, add pig's feet and Xiaoxu Chinese prickly ash, and cook together until boiling, then continue to cook for about 5 minutes.

Step 6: take it out, rinse it with clean water and drain the water for standby.

Step 7: put Sufu into a small bowl, mash, add cooking wine, soy sauce, sugar, stir well, make Sufu milk.

Step 8: put the pig's hoof into the inner tank of the pot and add the rotten milk.

Step 9: add Monascus rice and cinnamon.

Step 10: stir evenly with chopsticks to make each pig's hoof evenly stained with rotten juice.

Step 11: put in the voltage cooker, select the tendon function and juice collection function.

Step 12: 30 minutes, after the procedure is over, turn it on and taste it. If the taste is not enough, add some salt appropriately, and then select the juice collecting function again.

Materials required:

Pig's feet: 750g

Sufu: 2 pieces

Hongqu rice: 8 yuan

Cinnamon: 10g

Ginger: 10g

Old style: 1 teaspoon

Cooking wine: 1 teaspoon

Sugar: 1.5 TSP

Note: 1. The amount of ingredients and seasonings can be increased or decreased according to personal taste. 2. Don't pour out the soup after marinated pig's hoof. After cooling, filter out the oil floating on the surface and put it into the refrigerator for freezing. It can be used as old brine for next time. 3. Don't cover the pot when blanching the pig's hoof. Opening the pot cover is more convenient for the smell of pig. 4. If there is no voltage cooker or pressure cooker, you can use ordinary pot or casserole. If you use ordinary pot or casserole, you can add more water and prolong the cooking time.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Fu Ru Zhu Shou Zui You Nian Wei De Jia Chang Cai