Pig's feet and eggs
By VicentaLakin
Have you ever heard of Pork Eight? It's actually a pig's hoof. Because such a lovely name; attracts friends to taste my little quail eggs. Despite its small size, quail eggs have nutritional values as high as eggs and are natural supplements, because of their nutritional uniqueness they enjoy the aesthetics of [goods in eggs]. The quail eggs are not just unique in their appearance. They are functional and nutritionally more valuable than the eggs; they are perfectly ingested from within. They are nutritionally good supplements。
Recipe Recommendations
- pettitoes one
- soy sauce 1 scoop
- cooking wine 3 scoops
- balsamic vinegar 1 scoop
- ginger one
- soy sauce 1 scoop
- spiced powder appropriate amount
- MSG a little
- water 6 cups
- quail eggs of 10
- Dry red chili powder 10 grams
- pepper 1 gram
- octagonal 6pcs
- salt 1 scoop
- cumin appropriate amount
- rock sugar 1
- braised sauce 1 scoop
- pepper appropriate amount
- super spicy
- stewed
- several hours
- ordinary
Steps for Pig's feet and eggs
1
There are few fresh pig hoofs, which are usually marketed mainly with cold meat from the cabinet, and which have been cleaned up and less hair is saved. The quail eggs have to be fresh, the eggs of fresh quail are hard, the color is bright, the yolk is dark and the protein is sticky。
2
Pig hoofs are not eaten the same day to ensure nutrition; no merchants are cut off when buying pig hoofs. Wash the pigs' feet and burn them with pots of water. Add a spoon of wine, where the pig hoof is put in boiling water and drained with blood; burn it and throw it away into the water, and raise the pig hoof without turning off the fire and wash it again with cold tap water; and dry the water. Pork hoof water washes with cold water for the sake of mouth, which is more delicious when the meat is loose during stew。
3
The boiler is filled with fresh water, the quail eggs are cold, the water is boiled to boil, the fire is shut down, the fire cannot be used, the egg shells of the quail are boiled and the egg fluid is left。
4
Pork hoof eggs are found on the stew, so they are not burned with oil, the pig hoof itself is oily, and the roasted pig hoof fat is incorporated into quail eggs, but the taste is more unusual. Cleaning of broken pig feet is put in the frying pan and in the halogens: pepper powder, pepper, eight horns, ready。
5
I am the Lord of No Spicy. The pig's hoof egg, unlike the rest of the pig's hoof burn, is filled with enough pepper powder, which is called spicy, after eating, hot, straight, sweaty。
6
Pork hoof-cooked wine is not rare, and the smell of the flesh from the meat without it cannot be removed. It is difficult to enter. Add three spoons of wine to the pot. When the pig hoof begins to colour, the small and medium fire stew is maintained and the wine is poured down the pan。
7
One spoon, one spoon。
8
Add six cups of fresh water to drown the pigs' feet。
9
A spoon of old smoke has been added, the whole colour has been even with full water, the halogen water can be boiled with fire, the hooves can start to colour, the ice sugar can be placed in the hooves, and the little fire can melt and then the tatter will stop。
10
The small and medium fire stew is maintained and salt is placed one hour in advance or back into it, free of choice. Old-sucked pig hoofs already tasted like fragrance; the more the fragrance the time is served, the more the colour is heavy。
11
Until the pig hoof becomes brown red, it is put in ginger, raw smoke, red sauce, and the porridge is flatted. Large molecules like pig hoofs have to stew to be effective. Prepare an electric casserole to continue cooking pig hoofs. When you get up, you add a proper amount of pepper。
12
Before a pig hoof is transferred to a pot, it is important to refuel in the halogen, which makes the soup black and can be used for non-clubber. When the pig hoof stew is fully painted, an electric stew is prepared, the pig hoof and halogen juice are poured into the pot, and the soup is automatically cooked for three hours. Put a spoon of salt in the stew for about an hour. The salt can also be later placed in the pot. The sound of a beep automatically moves into a temperature-preservation state. The quail eggs are not added too early and can be distributed into the electric stew in a warm state. Because quail eggs are cooked in advance. The stench needs to be put in after the pot, not heat. It's different from the traditional home-made red-hot-burning pig hoofs, which are smooth and not greasy; and fragrance after eating their lips. Well? Why don't you try it? Just stay in the commentary and I'll answer the question