Tea beauty legs(cha xiang mei rong tui )

Tea beauty legs

Introduction:

"Does this name sound strange... Why to call hairdressing leg? Actually, it means pig claw. I think it sounds strange to use "tea flavored pig claw" or "tea flavored beauty pig claw", so I changed it to tea flavored beauty leg.. As autumn is coming, everyone is preparing to "stick autumn fat". August of the lunar calendar is also the arrival of the Mid Autumn Festival. At the same time, this dish can also be used as a "banquet dish" and prepare for the coming autumn. As for the word "beauty", it's because eating pig's claws can make your skin look beautiful. Because the skin of pig's claws contains a lot of collagen, it can supplement some collagen for ladies and make your skin "elastic.".. When the soup is out of the pot, it's very sticky. When I eat it, it almost sticks my upper and lower lips together. It's a little exaggeration.. But it's really sticky when eating, because collagen is very rich. "

Production steps:

Step 1: prepare the material and wash the pig claws.

Step 2: wash ginger and cut into thin slices.

Step 3: wash the peanuts and set aside.

Step 4: put Pu'er tea into a teapot and soak it in boiling water.

Step 5: put proper amount of water into the pot, and put two pieces of ginger to remove the fishy smell.

Step 6: put the cleaned pig feet into the pot and blanch.

Step 7: blanch well and wash.

Step 8: add 1 tbsp oil after heating in a micro pressure frying pan, add ginger and stir fry until fragrant.

Step 9: stir fry for 5 minutes.

Step 10: stir fry peanuts for 2 minutes.

Step 11: add 600ml of Pu'er tea.

Step 12: tea is better than pig's paw.

Step 13: continue to turn on the medium heat and wait for it to boil. At this time, put the remaining tea into the gauze and wrap it.

Step 14: put the wrapped tea into the pot.

Step 15: add ginger black sugar.

Step 16: add the sauce to taste.

Step 17: bring to a boil over medium heat.

Step 18: turn off the fire after boiling, and then cover the pressure cap.

Step 19: after the cover of the pressure cap is closed, adjust the pressure valve to the function of [pressure]. The medium heat continues to boil. When you hear that there is a little gas discharge and a creaking sound from the small air hole on the edge of the pressure cap, turn to the low heat. At this time, you need to calculate the time. If you like to eat pig claws with a slightly soft taste, you can press them for 30 minutes.

Step 20: after 30 minutes, turn off the fire and wait for 5 minutes, then adjust the pressure valve to the function of [exhaust], at this time, the gas in the pressure cooker will be discharged quickly. Finally, after the gas is completely discharged, the pressure cap can be unscrewed by adjusting the pressure valve to the [on] function.

Step 21: after opening the lid, if there is too much juice, you can open the middle fire to collect the juice. Remember that when using the pressure cap, the fire should not be too large, otherwise it will dry.

Materials required:

Pig claw: 1

Peanuts: 1 cup (measuring cup)

Ginger: 1 piece

Ginger black sugar: 1 piece

Boiling water: 600ml

Pu'er tea: 8g

Braised soy sauce: 2 tbsp

Note: Pu'er tea has a wide range of effects, such as weight loss, lipid reduction, prevention and treatment of arteriosclerosis, prevention and treatment of coronary heart disease, anti-aging, anti-cancer and digestive aid.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Cha Xiang Mei Rong Tui