Roasted feet
By VicentaLakin
THERE ARE TOO MANY MASTERS AND TOO MANY MASTERS. THIS TIME I HAD THE COURAGE TO APPLY, BUT I WAS LUCKY TO PASS. IT IS A GREAT HONOUR FOR ME TO BE ABLE TO EXPERIENCE THE 3.5 EDITION OF THE OVEN THAT WAS FIRST LAUNCHED BY THE EMPEROR, AND I AM GRATEFUL TO HIM FOR HIS RECOGNITION。
Recipe Recommendations
- pork knuckle half a
- octagonal the 3
- geranyl 4 tablets
- grass fruit one
- the pepper appropriate amount
- fennel of 2
- salt appropriate amount
- MSG appropriate amount
- soy sauce 1 and a half scoops
- soy sauce half a spoonful
- fish sauce 1 and a half scoops
- fuel consumption appropriate amount
- cumin appropriate amount
- black pepper appropriate amount
- slightly spicy
- roast
- several hours
- simple
Steps for Roasted feet

1
MATERIALS: HALF OF THE FOOT OF THE PIG, A MATERIAL: 4 SAPS OF EIGHT O'CLOCK SMUGGLE 2 HERBS AND 1 JALAPEÑO B: SALT BAR WITH A HALF SPOON WITH A HALF A SPOON WITH A HALF SPOON OF OIL AND A FINE AMOUNT OF BLACK PEPPER
2
WASH THE ACE AND PUT IT IN THE HOT WATER AND START A FIRE
3
I'm in
4
In the old ones
5
Into the fish
6
It's pouring in the salt and burning the water。
7
I'll pour in the wash of the pig's feet
8
On the bottom of the plate, the kitchen paper towels were drawn away from the excess water and oil on the feet of pigs。
9
The net is placed in the pre-heat oven and the lower layer is set at 180 degrees and the fire is set at 150 degrees for 30 minutes。
10
I put it in an insulation clip and I didn't have to use the insulation gloves anymore。
11
Brush the oil and the fish out in the next 35 minutes。
12
Take out the grilled net and throw it in black pepper。
13
And so that they will be cast into dust
14
Here we go。Roasted feet Make Tips
* It is best to select 7-inch trotters; those with ligaments on the bone taste better when roasted and do not feel greasy.
* When braising, skim off any scum as much as possible, otherwise it will burn and turn black during roasting, affecting the texture.
* Do not rush to remove the trotters after braising; take them out just before you are ready to roast.
* Pat away as much oil and water as possible to shorten the roasting time.
* Adjust the roasting time based on the size of the meat chunks and the temperature based on your own oven (since oven temperatures vary).