Pork trotter with rotten peanuts(fu xiang hua sheng zhu ti )

Pork trotter with rotten peanuts

Introduction:

Production steps:

Step 1: put the cleaned pig's hands into the pot, pour appropriate amount of cold water into the pot, add ginger, scallion slices and cooking wine, bring to a boil over high heat, and cook for two minutes;

Step 2: rinse the blanched pig feet with boiling water to further remove the froth;

Step 3: put proper amount of oil and rock sugar into the clean pot, stir fry slowly over low heat;

Step 4: stir fry slowly until the rock sugar is completely melted and becomes a thick caramel color;

Step 5: add the boiled pig feet and stir fry them;

Step 6: evenly coat each pig's feet with sugar and pour them into the pot;

Step 7: put star anise, cinnamon, geranium, Zanthoxylum bungeanum, fennel and other seasonings into small steel balls;

Step 8: put the steel ball filled with spices into the pot, add a few pieces of ginger, and then add cooking wine, soy sauce and Sufu juice in turn;

Step 9: add the right amount of peanuts and water without the material;

Step 10: boil in high heat, turn to low heat and simmer slowly;

Step 11: simmer for 40 minutes to an hour until it is easy to insert into the meat with chopsticks;

Twelfth step: cover the top and pour some Baijiu along the cover. Cook for three minutes.

Step 13: remove the cover, add salt, pepper and other seasonings;

Step 14: stir well and layer into a bowl. Sprinkle some scallion on the surface.

Materials required:

Pig hands: 2

Peanuts: 100g

Rock sugar: right amount

Baijiu: moderate amount

Onion, ginger and garlic: right amount

Proper amount: soy sauce

Zanthoxylum bungeanum: right amount

Sufu juice: right amount

Cooking wine: moderate

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Fennel: right amount

Oil salt: right amount

Shallot: moderate

Pepper: right amount

Note: 1. When blanching, add scallion, ginger and cooking wine to remove the fishy smell. After boiling out the foam, rinse it thoroughly with boiling water. You can also soak the bleeding water first, but it takes a long time, preferably one night. 2. Stir fry the sugar color with rock sugar, so that the color will be brighter. Add appropriate amount of water or oil and simmer slowly over low heat until the sugar completely melts and thickens, and the color turns brown Add all the spices into the seasoning steel ball, so that the dishes will be more neat and the later stew will not paste the pot; 5. Add soy sauce for its flavor, not for coloring, so it doesn't need a lot; the key is to add rotten milk, so that its unique flavor and color are clear For this dish, add a lot of colour; 6. big fires boil, small heat stew, cook time to use chopsticks easily inserted into the meat can; 7., add some Baijiu along the lid, and can further go fishy, so that many large meat dishes are effective, preferably high Baijiu, not too much, it will evaporate after high temperature, will not affect the main flavor of the dish, will only make it more fragrant; 8., after cooking, add the right amount. Stir the salt, pepper and other seasoning well, and take out the seasoning ball easily

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Fu Xiang Hua Sheng Zhu Ti