People who never touch pig's hooves eat it for the first time(cong lai bu peng zhu ti de ren di yi ci da kuai duo yi jiang zhu ti )

People who never touch pig's hooves eat it for the first time

Introduction:

"Yesterday, I bought a pig's hoof, a duck's leg and two chicken's legs in the supermarket. Originally, I wanted to hang soup on them, but I thought that we could cook three dishes separately, so I gave up the idea of hanging soup on them. I haven't touched the pig's hoof since I tasted it a few years ago. After reading a recipe, I decided to try the beauty of pig's hoof. After doing it, unexpectedly, pigskin QQ's taste is also very good. "

Production steps:

Step 1: put cold water and pig's feet in the pot to heat, add ginger, scallion and cooking wine, remove the blood foam of pig's feet, take out the boiled pig's feet and drain the water.

Step 2: put the oil in the frying pan and add the invert syrup

Step 3: put the pig's feet in the paint

Step 4: evenly color after Sheng

Step 5: clean the frying pan, dry the water, add oil, cold oil, add star anise, Chinese prickly ash and dry pepper, when the oil is warm, add shredded green onion, ginger and Douchi and stir fry

Step 6: stir fry the pig's hoof

Step 7: add hot water and cook for about 5 minutes

Step 8: put the pig's hoof with soup into the pressure cooker. The soup should be just over the pig's hoof. Add the fragrant leaves and the stew package. Adjust the "tendon" key to start the stew

Step 9: cut the stewed pig's hoof into pieces, put it into a frying pan, add a little stew, bring to a boil, add salt, chicken essence and monosodium glutamate, collect the juice and serve

Step 10: cut garlic into minced garlic, add vinegar to make vinegar garlic juice, pour on pig feet, sprinkle with white sesame

Materials required:

Pig's feet: 1

Star anise: 2

Zanthoxylum bungeanum: 5-10 capsules

Dried pepper: 2

Invert syrup: 100g

Fragrant leaves: 3-4 pieces

Stew package: 1 package

White Sesame: right amount

Oil: right amount

Salt: right amount

Cooking wine: moderate

Vinegar: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Douchi: right amount

Note: 1. It's more convenient to buy pig's hoof and cut it into pieces directly; 2. The invert syrup used this time is left by making moon cake and can be directly fried with white sugar; 3. Vinegar garlic juice and white sesame can also be omitted; 4. The stew bag is bought by Wang Shouyi (not advertising, not advertising...) 5. I think this dish can be eaten hot or cold.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Cong Lai Bu Peng Zhu Ti De Ren Di Yi Ci Da Kuai Duo Yi Jiang Zhu Ti