Spicy red burning pigs' feet
By VicentaLakin
Chongqing has cooled, slightly cold, and the weather is quite suitable for the lazy home-making process. We don't have to go on the show this week, but we're working for the producer. After the food and cooking changes, the reading of the recipe, the number of visitors, the notice of comments, etc. seem to be problematic, and now there are no pictures of the head and the recipe. - Back to today's pig hoof. It's been a long time since pig hoofing with soybean bean bean bean sauce, which increases the spicy and avoids sugar-scooking steps. This time it's a very common way to make a red bean bean bean bean bean bean bean bean, but it's not with bean bean bean bean bean, but it's with pepper and pepper, and it's fried with sugar, and it's cooked from the water. The method of cooking from the water canteens was learned from a food programme, which is said to have resulted in more delicious pig feet and better taste。
Recipe Recommendations
- pettitoes appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- Weijixian soy sauce appropriate amount
- vinegar appropriate amount
Steps for Spicy red burning pigs' feet
1
Water in the pot, a drop of wine, two or three ginger chips, cold water in the pig's hoof, and the water tossed away and dried。
2
Scrambled sugar: When the pot is unfilled, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot. (Pips: No gas in the pot, no water in the pot, sugar in the pot directly, sugar in the dry pan is more obscurous and more persistent
3
Ginger cleavers, appropriate amounts of peppers, dry peppers, three or four fragrances, two or three cinnamon skins and two or three octagon spares, sugar spares。
4
Hot pots of cold oil, with onions of garlic, peppers, dry peppers, fragrance, cinnamon and centipede, and little flamingo, with pig hoof and then with sugar。
5
It pours into the hot water, it pours in two swirlings of wine, one of which tastes very fresh, a proper amount of vinegar, salt, and it burns。
6
Pig hoofs and soup juice are transferred to another container (e.g., a slightly larger bowl) for 30 minutes in a high pressure pan with adequate water. (No pressure pot can also be used, fire must be strong and time enough.) Without a fire, a little sugar can be added, and a few hours of roasted pig hoof immersion will add to the taste。