Nanjian pig hands
By VicentaLakin
When it comes to pig hands, the first thing I think about is the smell of soy sauce and pig hands in Dad's hotel, and the stench, and I'll have a lot of people back there, and my brother and I love it. Almost every day at that time, well, I couldn't help but think of swallowing. I got married soon after the restaurant didn't make it, so I didn't have much chance to taste my dad's taste, and now retired parents don't have much to cook. Fortunately, our new Jesús chef filled the gap. There's too many pig hoofs for this chef: soy hoofs, milked pig hoofs, dry-pot pig hoofs, beer pig hoofs, peanut hoofs. It's a good weekend. I'll buy half a pig's hand first. After an hour and 40 minutes of auto-cooking, fragrance, hotel cooking! Even with the help of a Zero-Cook, the chef can be the one who comes out of the kitchen. When I bring it to the table, the stingy family will chop, while the taste is hot, the taste of the old, the taste of the glitter, the taste of the food will be delicious, and it will continue through family approval
Recipe Recommendations
Steps for Nanjian pig hands
1
Piggy hands are cut into large pieces, boiling water is boiled for several minutes and cold water baths are picked up, and the asphalt is replaced。
2
Prepare southern nipples and southern milk (which is what you call red cursed milk) to be concussed into juice。
3
Oil in the pot, ginger, garlic。
4
It is then put into the pig's hand, with southern milk, salt, sugar, raw, old, wine, garlic leaves on the surface, and 1,000 ml of fresh water from around。
5
Build a pot, start the [juice-crazy hoof] function, auto-cooking for an hour and 40 minutes。
6
Upon completion of the procedure, the mix is even and the disk is loaded。Nanjian pig hands Make Tips
1. After buying the pork trotters, blanch them first before placing them in the automatic pot to cook.
2. Red fermented bean curd serves to enhance the color and aroma, so do not omit it; if you prefer a redder color, you can add more of the bean curd liquid.
3. It is recommended to line the bottom with ginger and scallion whites, then place the pork trotters on top. Pour the other seasonings over the trotters, add the water last, and then start the cooking process; this allows for better flavor absorption.