Stewed pig's feet in beer(jiu xiang ru jia yao pi jiu men zhu ti )

Stewed pig's feet in beer

Introduction:

"The pig's hoof stewed in beer is fragrant but not greasy, and has a faint aroma of wine..."

Production steps:

Step 1: wash the pig's feet and chop them open.

Step 2: add ginger slices into the pot, bring the cooking wine to a boil, add the pig's feet, and cook for 10 minutes.

Step 3: after fished out, quickly drop the pig's hoof into the prepared cold water and wash it for a while to make the pig's hand more elastic.

Step 4: wait for the pig's hands to cool thoroughly, add 60% hot oil and fry in the pan.

Step 5: when the color changes slightly, turn to medium low heat, add rock sugar and stir fry until colored, add ginger, scallion and star anise and stir fry until fragrant.

Step 6: add a small amount of boiling water and bring to a boil again.

Step 7: add the beer to make the material just not reach the pig's hoof.

Step 8: add 2 spoonfuls soy sauce and 2 spoonfuls soy sauce, mix well, and bring the soup to a boil.

Step 9: turn to casserole, turn to low heat, add shallot and simmer for 1-1.5 hours.

Step 10: after the pig's feet are soft and rotten, open the lid and turn to high heat to collect the juice.

Step 11: until the soup is thick, turn off the heat and sprinkle with scallions.

Step 12: characteristics of this dish: fresh, fragrant, crisp and bright in color.

Materials required:

Pig's feet: 1

Beer: 1 can

Soy sauce: 2 teaspoons

Soy sauce in brown sauce: 2 teaspoons

Boiled water: small amount

Rock sugar: a little

Scallion white: moderate

Ginger: right amount

Chive knot: appropriate amount

Star anise: 1 capsule

Note: fried pig's feet and then burned, skin more muscle and not greasy, but must immediately flush cold water to achieve the effect.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Jiu Xiang Ru Jia Yao Pi Jiu Men Zhu Ti