High-pressure pans burning pigs' feet
By VicentaLakin
Most of the talking is in winter. A southern colleague from the office complained the other day: "Sian, what kind of weather, no spring, no autumn, no summer, no summer." But it was clear that winter power had been felt over the last few days and that autumn was not so obvious. Autumn has come to winter before it's too late, so let's change the winter to a very fast, high-pressure pan with a red-hot pig hoof, which can be eaten at most in an hour. On this day, you'll be left with your hooves. It's simple, it's not sugary, it's easy to cook
Recipe Recommendations
- pettitoes 2 only
- onion appropriate amount
- Jiang appropriate amount
- pepper 10g
- dried chili 5g
- cinnamon a short
- octagonal two
- geranyl three pieces
- dried papaya a
- rock sugar 30g
- soy sauce 3 tablespoons
- soy sauce a tablespoon
- oyster sauce a tablespoon
- cooking wine appropriate amount
- salt and chicken essence appropriate amount
Steps for High-pressure pans burning pigs' feet
1
Pork hoofs rinse with water for 15 minutes
2
the main spices and cooking materials are prepared for red burning, and the usual cuisine is not as good as the spices, and it is best to choose what they are familiar with without being familiar with the spices. i'm used to choosing: ginger onions, pepper 10g, chili 5g, eight cents, cinnamon, one, fragrance 2-3 tablets, dried papayas (no one can say), ice cream 30g (when all the cuisine is cooked, the cuisine tastes like meat itself, and if it's too much, it doesn't taste like food itself. sometimes it's even possible not to put on spices, such as the traditional cuisine, soy sauce and ice cream
3
High-pressure pot cooling water into pig hoofs, two spoons of wine, and a proper burning of ginger onions (high white wine is better off, and if it's an electric pressure pan, the steps of the water are the same instead of the other steps)
4
Wash your pig's feet with cold water
5
A little oil in the pot
6
It's in cinnamon, eight horns, peppers, peppers, veggies
7
And a few slices of ginger can smell
8
It's a time of fire, clean-up pigs' feet
9
Cook two spoons of wine.
10
Three spoons in advance, one spoon in advance, one spoon in platinum, half a spoon in a bowl
11
It's a good bowl of juice
12
If you add water, you won't have a pig's hoof
13
Finally put in ice cream and dry papaya slices
14
A lid on the ceiling of a high-pressure or electric-pressure pan, with a 20-minute cooling of the small fire of a high-pressure pot to add salt and a fine amount of chicken juice to the extent you like; in the case of an electric-pressure pan pig hoof range of 30-35 minutes. (As a small spoon of salt is added to the pot, because there was salt in the previous bowl, so the pig's hoof is already smelling, so it's just a last trim. It's not too long or it'll be pig hoof soup。