Pigtail in red wine(hong jiu zhu wei )

Pigtail in red wine

Introduction:

"Whenever red wine is used in dishes, there will always be a strong aroma of red wine on the table. Before tasting the flavor, smell it first; then observe its color. When making braised dishes into red wine, it must be red and mellow and attractive. Novices in the kitchen can also easily pick it up. As long as you remember to use stuffy heat as much as possible and don't stir too much, you can keep the strong aroma of red wine."

Production steps:

Step 1: 1. Cut the pig tail into small pieces;

Step 2: 2. Blanch pig's tail with yellow rice wine in cold water, wash and set aside;

Step 3: 3. Wash red peanuts and prepare star anise and red wine;

Step 4: 4, hot pot into the oil, ginger slightly stir fry, stir fry into the pig tail until golden;

Step 5: 5, add soy sauce, soy sauce, sugar, stir fry until colored, and then pour in red wine, salt, a little turn (do not over STIR);

Step 6: 6. Add peanuts and star anise and add water until the material is submerged;

Step 7: 7. Bring to a boil over high heat, turn to low heat and simmer until the water is dry and the pigtail is soft and glutinous.

Materials required:

Pigtail: 4

Peanuts: moderate

Red wine: moderate

Yellow rice wine: right amount

Soy sauce: 1 tbsp

Raw soy sauce: 1 tbsp

Ginger: 3 tablets

Star anise: 1.5

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: Tips: 1. The fine hair of pig tail needs to be carefully pulled out with pliers; 2. Soak and wash the red peanuts with water to see if there is any fading phenomenon, so as to avoid buying dyed peanuts; 3. Don't stir too much after adding red wine, so as to retain more aroma.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Jiu Zhu Wei