Stewed pig's feet in miso beer(wei ceng pi jiu men zhu ti er )

Stewed pig's feet in miso beer

Introduction:

"Autumn is dry.".. Feel the skin is dry, very annoying!! So decided to eat every meal moisturizing supplement collagen of the East. Meat dishes are more common and easy to make, and the price is close to the people. Pig's feet can be said to be the first choice. I used to eat pig's feet, because people are lazy, so I still stew more. This time I tried to make a stewed one. Stewed pig's hoof, skin and meat can be deboned, gently a suction, as if it will melt in the mouth. Pure white, light and full of grease, as if the Pearl of Yang Yuhuan, people feel simple and satisfied. Stewed pig's feet are another kind of amorous feelings. The bright red color, soft glutinous with some tough skin, slippery tendons, rich salty sauce, reminds me of Wang Xifeng in the dream of Red Mansions, sharp and aggressive but eye-catching. When stewing pig's feet, add a piece of "Chiba tofu". This kind of bean curd is low in calories and high in protein. It has a strong ability to absorb the soup in the process of stewing. Moreover, it can not be rotten for a long time and has a good taste, so it is especially suitable for cooking with meat dishes or soup dishes. Instead of water, he added a can of beer. It is said that adding beer will make the pig's hoof taste more delicious. It seems to have a little effect, but it is not obvious. Yang Yuhuan or Wang Xifeng, which one do you prefer? "

Production steps:

Step 1: prepare all the ingredients and let the seller chop the pig's hooves into small pieces;

Step 2: prepare miso sauce, beer, and spices;

Step 3: soak pig's feet in water for 1 hour to remove part of blood;

Baijiu: Pig's trotters, fourth steps: make a pot of water, put ginger skin, wash the pig's feet and cool the pot, then pour in the right amount of liquor.

Step 5: after boiling for 5 minutes, remove the foam on the surface;

Step 6: take out the pig's hoof and wash the oil on the surface with warm water. If there is any hair that has not been pulled out, remove it, drain the water and set aside;

Step 7: cut ginger into thick slices, cut scallion into sections, peel garlic, clean spices with water, and dry the surface;

Step 8: wash the thousand page tofu with hot water first, and then cut it into small pieces. My one is about 1.5 cm square;

Step 9: warm the oil in a hot pan, add onion, ginger, garlic and spices over medium heat, stir fry until fragrant;

Step 10: add pig's hoof, turn to medium high fire and stir fry continuously;

Step 11: until the skin of pig's hoof is slightly golden;

Step 12: add fresh soy sauce;

Step 13: add miso sauce;

Step 14: stir fry until the pig's feet are evenly colored;

Step 15: add the diced thousand page tofu and stir fry it twice;

Step 16: pour in the beer to cover the ingredients (if it's not enough, make up with hot water);

Step 17: add sugar;

Step 18: after boiling, continue to cook for 5 minutes;

Step 19: turn the heat down, cover and simmer for about 1 hour. In the middle, thousand pages of tofu may expand and become bigger. It doesn't matter. Open the lid and turn over the ingredients, it will shrink by itself;

Step 20: cook until you can easily insert the pig's hoof with chopsticks, open the lid, and collect the juice over high fire until the soup is thick and wrapped on the ingredients;

Step 21: load the plate, sprinkle with scallions and chew!

Materials required:

Pig forelegs: one (about 500g)

Lao Jiang: big thumb

Thousand page tofu: 300g

Shallot: a period

Garlic: 7 ~ 8 pieces

Shallot: one

Star anise: half

Cinnamon: a small piece

Fragrant leaves: 2 small ones

Tangerine peel: 3 ~ 4 small roots

Beer: one can (500ml)

Soy sauce: 20ml

Sugar: 15ml

Miso sauce: 15ml

Highly Baijiu: a little

Note: 1. Pig's feet should be soaked in clean water first, which can remove part of the blood and reduce the odor; 2. After blanching, it is better to remove the pig's hair that has not been pulled clean. Remember to scrape the pigskin with a knife and wash it with warm water; 3. When frying spices, pay attention not to paste them, otherwise they will be bitter. In addition, the amount of spices should be less, don't rob the taste; 4. If you are worried that miso sauce is too thick to fry, you can mix miso sauce and soy sauce evenly in advance; 5. Thousand pages of tofu should not be cut too big, it will swell when it is boiled; 6. Beer should be added at one time, and hot water should be used when it is not enough; 7. The specific stewing time should be adjusted according to the actual situation. 8. I didn't put salt in this dish. Both soy sauce and miso sauce have salt. It's salty enough. In addition, miso sauce can also be changed into ribs sauce, which is delicious.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Wei Ceng Pi Jiu Men Zhu Ti Er