It's the same way to stew pig's hoof, egg, chicken's claw, spareribs and meat with electric rice cooker~(yong dian fan bao lu zhu ti lu ji dan lu ji zhao lu pai gu ba zi rou dou shi yi yang de zuo fa o )

It's the same way to stew pig's hoof, egg, chicken's claw, spareribs and meat with electric rice cooker~

Introduction:

"I tried to make pickles for the first time, but I didn't expect it to be so simple ~ ~ ~ it's also very simple ~ ~"

Production steps:

Step 1: wash the pig's feet, cut off the chicken's nails, and cut the meat into large pieces or 2cm thick pieces. Cut the meat into large pieces in Shandong and cook it with thread (otherwise, the fat and thin ones will separate), which is called "Bazi meat".

Step 2: cover the bottom of the rice cooker with scallion, add ginger and garlic on it, put the pig's hoof in. (I forgot to let him cut it when I bought it, but I can't do it at home, so I can only cook it whole, but he will take off the bone himself after cooking), then put the meat and chicken feet on the side, and marinate two eggs if I have time.

Step 3: blanch the raw materials separately. When blanching, add cooking wine, one onion and one ginger.

Step 4: put the spices in the gauze, add the sauce, oil, salt, rock sugar and other seasonings. I use these 3L rice cookers just right, and I can increase or decrease them if they are different in size. Finally, fill the whole cooker with water.

Step 5: cook for two hours in cooking mode, then turn off the power and simmer in it for one night, then cook for another hour when eating the next day.

Step 6: the pig's hoof cooked in this way has been boned, the chicken feet melt at the entrance, and the fat meat can hardly be picked up. Presumably, the fat has been cooked out, and people who want to lose weight can eat it once in a while~~~

Materials required:

Pig's feet: two

Pork with ribs: 1 jin

Chicken feet: 6

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Tsaokuo: moderate amount

Zanthoxylum bungeanum: right amount

Tangerine peel: appropriate amount

Fennel: right amount

Cinnamon: moderate

Old style: 3 teaspoons

Salt: 2 teaspoons

Rock sugar: 6 pieces

Cooking wine: moderate

Note: after cooking the brine, filter out the residue, put it in the food bag and freeze it. Next time, use it again ~ ~ ~ the more times the brine is cooked, the more fragrant it will be ~ ~ children with kitchen cleanliness habit should pour it, and it's the same for next time~~~~

Production difficulty: simple

Process: brine

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yong Dian Fan Bao Lu Zhu Ti Lu Ji Dan Lu Ji Zhao Lu Pai Gu Ba Zi Rou Dou Shi Yi Yang De Zuo Fa O