Roasted spiced pig's feet(kao wu xiang zhu jiao zhang di hang ye shou kuan ban kao xiang ti yan xin de )

Roasted spiced pig's feet

Introduction:

"Meitian has too many predecessors and too many experts. This time I summoned up the courage to apply, but I was very lucky to pass the application. It's a great honor to get the trial opportunity of Changdi cktf-32gs and experience the 3.5 version of the oven that Changdi first launched. Thank you for your affirmation. "

Production steps:

Step 1: Material: half pig's feet, material a: 3 star anise, 4 fragrant leaves, 2 fennel, 2 caokuo, 1 hemp pepper, proper amount of material B: salt, proper amount of monosodium glutamate, proper amount of fish sauce, 1 tbsp of semi raw soy sauce, 1 tbsp of old soy sauce, proper amount of oil consumption, proper amount of cumin powder, proper amount of black pepper

Step 2: wash material a and put it into warm water to make a big fire

Step 3: pour in the soy sauce

Step 4: pour in the soy sauce

Step 5: pour in the fish sauce

Step 6: pour in salt and monosodium glutamate, wait for the water to boil and smell.

Step 7: pour in the washed pig's feet and simmer for 80 minutes

Step 8: spread kitchen tissue on the bottom of the plate to absorb the excess water and oil from pig feet.

Step 9: put in the baking net, put in the preheated oven, heat 180 degrees, heat 150 degrees and bake for 30 minutes.

Step 10: I use the heat insulation clip to clip it out smoothly, so I don't need to use the heat insulation gloves any more.

Step 11: brush with oil and fish sauce and bake for 35 minutes.

Step 12: remove the baking net and sprinkle with black pepper.

Step 13: Sprinkle with cumin powder

Step 14: ready to serve.

Materials required:

Pig's feet: half

Star anise: 3

Fragrant leaves: 4 pieces

Caokuo: 1

Pepper: right amount

Fennel: 2

Salt: moderate

MSG: right amount

Raw soy sauce: 1.5 teaspoon

Old style: half a spoonful

Fish sauce: 1.5 teaspoon

Fuel consumption: moderate

Cumin: moderate

Black pepper: moderate

Note: * choose pig feet, the best choice is 7-inch feet, bones with ligaments, roasted taste better, no greasy feeling. *When stewing, if there is floating foam, try to skim it, otherwise the floating foam will be scorched and blackened, which will affect the taste. *Don't rush to take out the pig's feet when it's ready to be roasted. *Try to drain the oil and water to reduce the baking time. *The baking time is adjusted according to the size of the meat pieces, and the temperature is adjusted according to the oven of your home

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Kao Wu Xiang Zhu Jiao Zhang Di Hang Ye Shou Kuan Ban Kao Xiang Ti Yan Xin De