Pepper chopping pig hoof

The best friends are together on the weekends, and pigs' feet are always missing the theme. I'm used to the smell of red burning in restaurants, and today I'm making it from Hunan's traditional pepper. The peppers that are available at the Beijing supermarket are salty, but they're picky in the autumn. At the best, it was washed in a big wooden basin, shredded with a little manpower, and changed over time in a sealed altar. But what sustains the traditional way of doing it is good taste。

Recipe Recommendations

pettitoes of 2
chopped pepper appropriate amount
South fermented bean curd 2 blocks
Homemade cooking wine appropriate amount
Jiang appropriate amount
garlic rice appropriate amount
soy sauce appropriate amount
white sugar a little
pepper a little

medium spice
fried
half an hour
simple

Steps for Pepper chopping pig hoof

Material ready. The peppers are added to the population. It's a southern white milk。

After the pig hoof water, it was put in a high pressure pot, adding two to three times as much water as the pig hoof. Add gingerbread and a little wine. It can't be more than 15 minutes after the blast。

After suppression, the dry water was extracted. Save the soup。

Make a moisturizer, smooth it with a little fragrance, and taste better。

Heat the frying pan, put in peanut oil, a little more. Put the garlic on。

It was then put in a pig's hoof, which had greater moisture, and when fired, it had to be careful to jump. Pour wine and milk。

Join the pig hoof soup in the high-pressure pan and flatten it. Add pepper powder and a little sugar。

Finally, we'll add a proper amount of soy sauce, and the main character will cut the peppers, and we'll evenly boil them, and we'll get a pot of soup。