Stewed pig's Trotter(hong men zhu ti pang )

Stewed pig's Trotter

Introduction:

"Pig's hoof is the upper part of the pig's leg, and some people are used to calling it" pig's hoof ". Generally speaking, the method of making hooves is sauce or brine. "Stewed hooves" is cooked by the method of "stewing". The color of the finished dish is jujube red, so it is called "stewed hooves". The taste of the dish is soft and waxy, and the flavor is rich. "

Production steps:

Step 1: remove the hair and scrape the hooves, and wash the mushrooms

Step 2: put oil in the pan, add a large piece of rock sugar and stir fry the sugar color. When the rock sugar melts and bubbles up, turn off the fire after the bubbles disappear. Don't stir fry too much to avoid the sugar color paste

Step 3: prepare the right amount of veteran

Step 4: put the soy sauce and cooking wine into the sugar color, put in the washed hooves, stir fry repeatedly,

Step 5: make the sauce evenly wrapped on the hoof

Step 6: cut ginger into small pieces

Step 7: after coloring the skin of the scallop, turn it into a pressure cooker and add the ingredients, cinnamon, onion, ginger, mushroom and five spice powder. Add water or stock and season with salt

Step 8: modulate the hoof key for 30 minutes, simmer until the hoof is soft and rotten, then remove from the pot

Materials required:

Pig's hoof bladder: appropriate amount

Rock sugar: right amount

Old style: moderate

Five spice powder: appropriate amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Cooking wine: moderate

Lentinus edodes: right amount

Note: the time of stewing is for reference only. The time of stewing varies with the size of hooves.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: spiced

Chinese PinYin : Hong Men Zhu Ti Pang