Rogue feet
By VicentaLakin
When I'm too busy at work, I make a pot of meat for two meals, and I'm finished with another dish for each meal. This is one of them. It's not nice, but it tastes good. I hope you like it。
Recipe Recommendations
- pork knuckle 1000 grams
- Yuba 150 grams
- Jiang 15 grams
- blending oil 30ML
- water appropriate amount
- fish-flavored
- braised
- an hour
- ordinary
Steps for Rogue feet
1
Materials (pork feet shaved and scraped)2
Arguments, rinse water and spare asphalt. (A little moist, waiting to blow.)3
The boiler refuels with preheating, and it's fine to go to gold on both sides。4
A plate of fresh water is prepared to be fully immersed in fried mackerel。5
There was no water, no oil, no heat, no blood. It tastes better than hot water for blood6
Pig feet out, clean the boilers。7
Scrambled refuelling pre-heated jingles to gibberish, which were said to be good for the body, were retained8
It's pouring into the foot of a pig until it's oiled。9
I'll put it in the sauce10
It's about three minutes before you're able to add water. I've got a little bit of it (because my son likes to eat more), so I need to put more water。11
Crushing milk with a small amount of water and squeezing it with a pot shovel (or without, but with better taste)12
I used a pressure pan to boil the fire for six to eight minutes after it hit the air, until 15 minutes of venting the cap to prevent the pig's feet from getting too bad and getting a little too much juice. (In the case of casserole water, it is about 40 minutes before the pig's feet burn up to the juice13
It's a one-in-one. It's a big pot. (If you want to add garlic or onions, you can do it in the juice