Stewed Pig Feet with Preserved Tofu(fu ru zhu ti )

Stewed Pig Feet with Preserved Tofu

Introduction:

"Fermented bean curd and pig's feet is a home-made dish that has existed for a long time, but for me, it's my first attempt. The results show that Sufu is fragrant and bright red in color, and pig's hooves are soft and glutinous because they are pressed properly

Production steps:

Step 1: clean the chopped pig feet.

Step 2: fill the pot with water, pour in all the yellow rice wine and ginger, and cook.

Step 3: when boiling, pour the pig feet into the boiling water. When the pig's feet in the pot float out white foam and the color of the pig's feet begins to turn pale pink, remove the white foam and take out the pig's feet.

Step 4: take out the pig feet and rinse them with cold water.

Step 5: pour a little oil into the pot, heat it up, and then pour the pig feet into the pot. Stir the pig's feet into oil.

Step 6: beat Sufu into mud, add a spoonful of water and mix well.

Step 7: pour the Sufu into the pot and stir fry with pig feet, then add the soy sauce.

Step 8: stir fry until evenly colored, after the smell of Sufu is dispersed, add water, star anise, cinnamon, sugar, chicken essence and salt, cover the pot and put on a high fire.

Step 9: after boiling in the pot, taste the salty taste and turn off the fire if appropriate.

Step 10: pour the pig's feet and soup into the pressure cooker. Our house is an old-fashioned pressure cooker. When the lid is closed, the fire will start. When the gas is turned on, it will turn to a medium or small fire (because there is not much soup) for 5 minutes.

Step 11: when the gas in the pressure cooker is gone, pour it into the pot to collect the juice. At this time, the soup in the pot becomes less and the color of the pig's feet becomes darker. It's very beautiful. When the juice is almost collected, it can come out of the pot.

Materials required:

Pig's feet: About 500g

Sufu: about 1 / 4 bottle

Ginger: 1 piece

Star anise: 3

Cinnamon: 1 yuan

Soy sauce: 2 tbsp

Yellow rice wine: 3 tbsp

Sugar: 2 tsp

Salt: 2 teaspoons

Chicken spoon

Note: 1, the amount of salt. Sufu itself contains salt, so when you cook pig's feet, you must grasp the salt. If you're not sure, you can add salt slowly, just like me. Add a spoonful first. If you think it's light, you can increase it as appropriate. 2. The amount of water. If you like me, if you turn the pressure cooker halfway, you can not add so much water, and you don't need to have pig's feet, just the right amount. If it is always put in the pot and simmered over low heat, it's better to add more water. 3. The time of pressing. My family's pressure cooker pressure these bones, pig's hooves are generally five minutes after the gas, go after the gas to open, you can achieve the desired degree of soft waxy. But if your pressure cooker is intelligent, or other, and you are not sure whether it will be soft in 5 minutes, you'd better insert it with chopsticks when you get out of the pressure cooker. If it's not soft enough, you can either continue to press it, or cook it with low heat in the pot.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Fu Ru Zhu Ti