Braised pig's feet in brown sauce(ao tang hou de hong shao cai hong shao zhu ti )

Braised pig's feet in brown sauce

Introduction:

"[knowledge link] braised in brown sauce is a home-made dish. The dishes made in this way are dark red, light red or jujube red. The taste is fresh, salty and slightly sweet, crisp and palatable, and the juice is yellow and fragrant. @@@@@@Before going out, mama said: honey, I made soup today. The pig's hooves have been fished out. Do whatever you like @ #, * # @... Somebody's gone... I don't know when it started. My family's meat stewed dishes are made like this: boil a pot of meat and bone soup. After one or two hours, large pieces of meat will be picked up and stewed at will! Pig's hoof! Maybe it's a sunny afternoon, a sentence of Papa: don't you think the pig's hoof which has been boiled too long is too soft and greasy to taste good? And then, @ @, * @... My family's meat stewed vegetables are made in this way... To the road braised pig feet, decisively do not explain. This time I made the braised pig's feet, only put the sauce, no spices

Production steps:

Step 1: 1. One pig's hoof (chopped) after the soup.

Step 2: 2. Boil the sugar in the pot.

Step 3: 3. After the sugar dissolves, pour in the pig's hoof, stir fry the pig's hoof evenly and coat it with sugar.

Step 4: 4. Coat the pig's feet with sugar, then pour in cooking wine.

Step 5: 5. Pour in the cooking wine to stir fry the aroma, and pour in the mixed soy sauce of raw soy sauce and old soy sauce.

Step 6: 6. After the color of soy sauce is attached to the pig's feet, add ginger, garlic and water (put enough soup at a time, do not add water in the middle, remember to cover the pot).

Step 7: 7. Bring to a boil, skim the foam, season with a little sugar, and simmer for about 30 minutes.

Step 8: 8. Season with salt and add the thick soup over high heat.

Materials required:

Pig's hoof after soup: one

Cooking wine: a spoonful

Veteran: a spoonful

Soy sauce: two spoons

Jiang: one piece

Garlic: two pieces

Salt: a little

Sugar: right amount

Water: moderate

Note: [CSY warm tips] 1. Pay attention not to color too much, so as not to affect the color. 1.1. It's not suitable to have too many old style, otherwise it will be black charcoal. 1.2. I took brown sugar at home and boiled it for a long time. 2. Add fresh soup or water after the color of soy sauce is attached to the raw materials

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ao Tang Hou De Hong Shao Cai Hong Shao Zhu Ti