Braised pig feet in brown sauce(hong shao zhu shou )

Braised pig feet in brown sauce

Introduction:

"With the improvement of people's living standards, people have higher and more detailed requirements for food taste, and more and more choices for seasonings. Seasoning can bring out delicious food and color for ordinary dishes. The common dishes in our family are soy sauce and raw soy sauce. In the past, we used to use old and raw soy sauce. Since the Li Jinji competition was launched in gourmet world, we got to know Li Jinji seasoning and went to the supermarket to buy Li Jinji seasoning. The taste is really good. Both raw soy sauce and old soy sauce are made by fermentation. Soy sauce: Color: the color of soy sauce is light, reddish brown. Taste: raw soy sauce is used for general cooking. It tastes salty. Usage: raw soy sauce is used for seasoning. Because of its light color, it is often used when making general fried dishes or cold dishes. The production of soy sauce: soy sauce is a variety of soy sauce, soybeans, flour as the main raw materials, artificial access to the koji, natural exposure, fermentation. The product is ruddy in color, delicious and harmonious in taste, rich in black bean flavor, clear and transparent in body, and unique in flavor. Old style: Color: old style is added caramel color, color is very deep, brown luster. Taste: it tastes delicious and slightly sweet after eating. Usage: generally used for coloring food. For example, it's better to use it when making dishes that need coloring, such as braised pork. The production of old soy sauce: old soy sauce is made on the basis of raw soy sauce. The pressed soy sauce is dried for 2 ~ 3 months, and then precipitated and filtered to be old soy sauce. Its product quality is more rich than soy sauce. Ingredients: 1 pig hand, edible oil, sesame oil. Seasonings: refined salt, Lee Kam Kee soy sauce, ginger, dried pepper, pepper, five spice powder, brown sugar. Methods: 1. Remove the fine hairs of pig's hands and wash them for use. 2. Put them into boiling water and remove the blood. 3. Fish out, put on Lee Kam Kee's old style, and then cut it in half. 4. Pot oil, put into the pig, 5, add the right amount of water, and then transfer into the required seasoning. 6. Simmer for about 1 hour, simmer thoroughly. 7. Take the juice out of the pot and pour it with sesame oil

Production steps:

Materials required:

Pig hand: 1

Edible oil: right amount

Sesame oil: appropriate amount

Refined salt: right amount

Old style: moderate

Ginger: moderate

Dry pepper: right amount

Pepper: right amount

Five spice powder: appropriate amount

Brown sugar: right amount

matters needing attention:

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Hong Shao Zhu Shou