Stewed hooves(hong men ti pang )

Stewed hooves

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: soak pig hoof catfish in water for about 2 hours to remove blood. After soaking the Tripterygium, put water and tangerine peel into the pot and soak for more than 30 minutes. Wash the soaked scallop, put it into the pot with tangerine peel, bring it to a boil and boil for about 2 minutes, then turn off the fire.

Step 2: at the same time, prepare old soup, large ingredients, cinnamon, scallion, ginger.

Step 3: wash the boiled hooves with clean water again. Stir fry sugar color: put proper amount of oil in the pot, add rock sugar, stir fry over low heat to make burnt yellow. Put in the cleaned hoof fish, stir fry repeatedly to make its skin color.

Step 4: after coloring the skin of hoof beetle, add large ingredients, cinnamon, onion and ginger. Stir fry evenly, add appropriate amount of Douban sauce and continue to stir fry, so that the sauce is evenly wrapped on the hoof.

Step 5: add the old soup. Bring to a boil, skim off the foam and season with salt.

Step 6: simmer for about 90 minutes. During the period, turn the hooves three times to ensure the taste.

Step 7: stew until the hooves are soft and rotten, then take out the pot.

Materials required:

Hoof beetle: 1

Old soup: 600g

Oil: right amount

Salt: right amount

Sugar: right amount

Bean paste: right amount

Onion and ginger: right amount

Large material: moderate amount

Cinnamon: moderate

Tangerine peel: appropriate amount

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

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: spiced

Chinese PinYin : Hong Men Ti Pang