Spicy pig feet(xiang la zhu ti )

Spicy pig feet

Introduction:

"Sichuan's classic Pixian Douban, the pig's feet are hot and fragrant, especially the rice."

Production steps:

Step 1: the raw material diagram is shown in the figure.

Pig's trotters: second step: half ginger powder and water boiled, pig hoof washed into the chill water, Baijiu cover the pot boiled for two minutes, fish out clean, dry control. Another slice of ginger, onion section.

Step 3: put oil in the pot and stir fry the pig's trotters with yellowish skin and bubbles. Put it in reserve.

Step 4: put Pixian Douban in the oil and stir fry it slowly over low heat until the sauce and oil are mixed and the oil turns red. Add sugar and continue to fry.

Step 5: put the pig's feet in, shake the pan, stir fry until the pig's feet are evenly covered with sauce. Add star anise, Chinese prickly ash, green onion and ginger to stir fry for fragrance. (in the process, there is no fire).

Step 6: add cooking wine, soy sauce, stir fry evenly, add hot water to submerge pig feet.

Step 7: bring to a boil and simmer for an hour. Put in salt.

Step 8: collect the juice on high fire and put chicken essence before leaving the pot.

Materials required:

Pig's hoof: one

Onion: a paragraph

Jiang: one piece

Star anise: one

Zanthoxylum bungeanum: right amount

Pixian bean paste: 1.5 tbsp

Soy sauce: 1 tbsp

Cooking wine: 2 tbsp

Baijiu: one tablespoon

Sugar: 1 tbsp

Salt: 1 / 3 teaspoon

Chicken essence: one teaspoon

Note: this dish is not suitable for stewing other things, so it's better to only roast pig's feet. I think it's better to put Chinese prickly ash, but I'm afraid students who eat it can fry Chinese prickly ash oil and take it out. Of course, it's OK not to let it go.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Xiang La Zhu Ti