Braised bean curd and pig feet(hong shao fu ru zhu ti )

Braised bean curd and pig feet

Introduction:

"The taste and nutrition of pig's hoof are well known. Eating pig's hoof in winter has always been regarded as a good recipe for nourishing qi and blood. Regular consumption of pig's hoof can effectively prevent nutritional disorders, improve the microcirculation of the whole body, accelerate metabolism and delay the aging of the body. Pig's hoof is rich in macromolecular collagen protein, often eat pig's hoof can promote skin cells to absorb and store water, prevent skin dry wrinkle. It's more beautiful to eat than to look at. It's very heroic to drink in a big bowl and eat large pieces of meat

Production steps:

Step 1: wash the pig's hoof, pull out the wool and chop it into pieces. This step can be handed over to the butcher;

Step 2: prepare the ingredients;

Step 3: put the pig's hoof into the pot and bring to a boil. Blanch the blood;

Step 4: while blanching the pig's hoof, wash the shallot, cut the white part of the shallot into sections, cut the other half into scallion and shredded ginger;

Step 5: take 4 pieces of Sufu and 1 spoonful of sufu;

Step 6: pound the Sufu into mud for later use;

Step 7: take out the pig's hoof for standby;

Step 8: start a pot, add some oil, add pig's feet, stir dry water;

Step 9: stir fry the scallions until fragrant;

Step 10: pour in cooking wine, soy sauce, soy sauce and Sufu juice;

Step 11: finally, pour in hot water (or soup) without pig's hoof and cook it for 1 hour. This is what I took when I opened the lid on the way. There is not only so little water;

Step 12: cook until the juice is collected, and then add the scallion;

Step 13: out of the pot.

Step 14: finished product

Materials required:

Pig's feet: 1

Red oil Sufu: 4 pieces

Shallot: 2

Star anise: 3

Cooking wine: 1 teaspoon

Soy sauce: 1 tbsp

Soy sauce: 1 / 2 spoon

Ginger slices: 3

Salt: right amount

Note: 1. When blanching the pig's hoof, you can also add spices to remove the flavor; 2. When cooking the pig's hoof, you need to open the lid to check once, and turn the pig's hoof upside down to make it taste and color evenly.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Fu Ru Zhu Ti