Braised pig feet in brown sauce(hong shao zhu jiao )

Braised pig feet in brown sauce

Introduction:

Production steps:

Step 1: cut green pepper, red pepper and green garlic into small pieces.

Step 2: dice garlic and slice ginger.

Step 3: wash the pig's feet, remove the hair (please ask the chef to help), chop them into pieces, and blanch them.

Step 4: remove the cold water and drain. Wok hot oil, add salt under the pig feet stir fry, to see the pig skin tight.

Step 5: cook cooking wine, add spices, soy sauce, chili sauce, stir fry evenly.

Step 6: add water to boil the pig's feet, remove the froth and steam in the pressure cooker. After 15 minutes, remove the spices and set aside the pig's feet and soup separately.

Step 7: wash the pan with hot oil, stir fry with green pepper and diced garlic.

Step 8: pour in pig's feet and ginger slices, stir well, add pig's feet soup (less than half of pig's feet) and collect the juice.

Step 9: add pepper and garlic and stir well.

Materials required:

Pig feet: 500g

Green pepper: 30g

Garlic: 8g

Ginger: 5g

Garlic: 10g

Star anise: 1

Cinnamon: a small piece

Red pepper: 30g

Salt: 3 G

Veteran: 1 gram

Cooking wine: 50g

Chili sauce: 20g

Pepper: 1g

Note: 1. When blanching pig feet, be sure to put it into the pot in cold water, so that the blood can fully overflow, boil and beat off the foam. 2. Pig's hooves must be stewed to taste good.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Zhu Jiao