Spicy braised pig feet(ma la hong shao zhu ti )

Spicy braised pig feet

Introduction:

"Chongqing has cooled down. It's slightly overcast and cold. This kind of weather is very suitable for lazily enjoying the process of making delicious food at home. I don't have to be on the show this week, but I'm on producer duty. After the revision of gourmet world, there seems to be something wrong with the amount of reading, the number of visitors, the notice of comments and so on. Now even the picture of the head and the picture of the recipe are not displayed, so I feel dizzy. ——Back to today's pig's hoof. In the past, when making braised pig's feet with bean paste, most of them added spicy flavor and avoided the step of frying sugar color. This time, we made braised pig's feet in a very conventional way. Although we didn't use bean paste, we added Chinese prickly ash and dry pepper, fried sugar color and stewed in water. The method of stewing in water is learned from a food program. It is said that the pig's feet cooked in this way are more delicious and taste better. "

Production steps:

Step 1: put water, a spoonful of cooking wine, two or three slices of ginger into the pot, put pig's feet in cold water, boil the water, skim the foam and drain.

Step 2: stir fry sugar color: do not add oil, do not add water, directly heat, add two spoons of white sugar stir fry, see the color into golden red, a lot of bubbles, pour in hot water, stir well, Sheng out standby. (tip: if you don't add oil or water to the pan, you can add sugar directly to the pan. The sugar fried in the dry pan has a stronger color effect and a longer taste.)

Step 3: scallion ginger knife, right amount of pepper, dry pepper, three or four fragrant leaves, two or three pieces of cinnamon and two or three star anise reserve, sugar reserve.

Step 4: heat the oil in a hot pan, add onion, ginger, garlic, Chinese prickly ash, dried pepper, fragrant leaves, cinnamon and star anise, stir fry over low heat, add pig's feet, stir fry well, then add sugar.

Step 5: pour in hot water, stir in two spoons of cooking wine to remove the fishy smell, one spoonful of cooking wine is very delicious, with appropriate amount of vinegar and salt, and bring to a boil.

Step 6: transfer the pig's feet and soup into another container (such as a slightly larger bowl), put them into a pressure cooker with appropriate amount of water and simmer for 30 minutes. (it's OK to use ordinary steamer without pressure cooker. The firepower must be strong and the time must be enough.) Don't use the fire to collect the juice. Finally, add some sugar to make it fresh. The stewed pig's feet will taste better after soaking for several hours.

Materials required:

Pig's hoof: right amount

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Delicious soy sauce: right amount

Vinegar: right amount

Note: PS: 1, about seasoning: before burning pig's hoof with Pixian Douban more, do not need to fry sugar color, this time is to use soy sauce vinegar, fried sugar color. Don't like spicy can not put pepper and dry pepper. 2. According to the professional chef, the dry pan fried sugar color effect is more rich, taste more lasting. 3. It's said that stewing in water is more delicious and tastes better. It is said that soaking in the soup for several hours will also make it more delicious. 4. No pressure cooker with ordinary steamer can also, firepower must be strong, and time to be enough.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: spicy

Chinese PinYin : Ma La Hong Shao Zhu Ti