Red burning pig hoof
By VicentaLakin
[KNOWLEDGE LINK] RED BURNING, COMMON FOOD PRACTICES, WHICH PRODUCE DEEP RED, LIGHT RED OR DATE RED, TASTES SALTY AND SWEET, TASTEFUL AND SWEET, AND SMELLY. @ @MAMA BEFORE GOING OUT: BABY, I'M MAKING SOUP TODAY. THE PIG'S HOOF HAS COME UP. YOU CAN DO WHAT YOU WANT. SOMEONE JUST SLIPPED AWAY. I DON'T KNOW WHEN IT STARTED: A POT OF RIB SOUP, ONE OR TWO HOURS LATER, BIG PIECES OF MEAT CAME UP AND STEWED FOR DISPOSAL! ‘PHOTO HOOF! IT MAY BE SOME DAY AFTER NOON WHEN THE PAPA SAYS: ‘DO YOU NOT THINK THAT THE HOG HOOF THAT HAS LASTED TOO LONG IS TOO SOFT AND NOT GOOD?’ THEN, # # #. THAT'S HOW WE DO IT. LET'S BURN THE PIG'S HOOF AND NOT EXPLAIN. THIS TIME I'M COOKING PIG HOOFS, ONLY SAUCE, NO SPICES。
Recipe Recommendations
- Pig trotters that survive the soup a
- cooking wine a spoonful
- soy sauce a spoonful
- soy sauce two spoonfuls
- Jiang a
- garlic two cloves
- salt a little
- sugar appropriate amount
- water appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Red burning pig hoof
1
A back-up of a pig's hoof with soup。
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2. The small fire in the pot is sugary。
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3. When the sugar melts, it falls into the pig hoof, and it is covered with sugar。
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When pigs' feet and feet were wrapped in sugar, they were then poured into wine。
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5. The infusion of wine makes the smell of incense and pours into mixed, raw and old sauce。
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6. The colour of the soy sauce is attached to the pig ' s feet and is followed by ginger, garlic and water (supplied at once, no water to rest in the middle of the journey, bearing in mind that the top of the pot must also be covered)。
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7. The fire broke open, leaving out the fumigation, a little sugary, and small and medium flaming pots boiled for about 30 minutes。
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The salt is sour, the fire is sour。