Braised sheep's feet in brown sauce(hong shao yang ti )

Braised sheep's feet in brown sauce

Introduction:

"It's really delicious. I'm not very good at setting dishes."

Production steps:

Step 1: prepare these 10 ingredients (just put some of them in the same way, don't put so many hot ones in my picture)

Step 2: put the sheep's feet and ingredients into the pressure cooker, add salt, cooking wine and ginger (thick)

Step 3: simmer for 30 minutes until the skin is soft and not too tough. (if you can't do it in half an hour, keep going for more than ten minutes.)

Step 4: take out the soft skin and cool it

Step 5: stir fry ginger, garlic and rice until fragrant

Step 6: stir fry the sheep's hooves

Step 7: add soy sauce to color, salt taste is not enough, put some soy sauce. Continue to stir

Step 8: prepare a bowl of soup and pour it into the pot

Step 9: simmer for 5-10 minutes over low heat and add the onion

Step 10: take the pot and put it on the plate

Step 11: add starch water and sesame oil to the soup, and close the soup over high heat.

Step 12: pour the soup on the sheep's hooves

Step 13: finish! Wine!

Materials required:

Sheep's hoof: some

Jiang: how many

Garlic rice: some problems

Onion: how many

Lettuce: how many

Lycium barbarum: some problems

Caokuo: some problems

Angelica dahurica

Sichuan bow: Several

Fragrant leaves: some

Star anise: some

Angelica sinensis

Alpinia officinalis

Sea cucumber: some

Codonopsis pilosula: some problems

Veteran: some

Fresh style: some

Sesame oil: a few drops

Salt: some

Cooking wine: some

Precautions: 1: burn the wool on the sheep's hoof and scrape it with a knife. If it is not scraped, it will be bitter. 2: when collecting the soup, it depends on the amount of the soup to decide the size of the fire. Or it'll burn. 3: Simmer for 30 minutes if the skin is still too tough. Keep stewing.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Hong Shao Yang Ti