Chestnut beans dry-burn pig feet
By VicentaLakin
Recipe Recommendations
- rear leg of the pig one
- dried bean curd 1 block
- chestnuts 100 grams
- rock sugar 2 tablespoons
- octagonal of 2
- cinnamon 2 length
- rice wine 1 scoop
- spiced powder 1 tablespoon
- garlic 1 tree
- ginger 1 block
- sauce green 1 scoop
- soy sauce 2 tablespoons
- salt 1 teaspoon
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Chestnut beans dry-burn pig feet
1
Prepare the raw materials. The pig's feet will come out first
2
and put ginger, garlic, eight horns, and cinnamon into the high-pressure pan, with a little water. Not much
3
And then we'll have some rum
4
Add five fragrances and put pressure on the pan for 20 minutes
5
Out of the high pressure pot, into the frying pot, with the chestnuts and the soy dry. And put soy sauce on it
6
Put a lid on it. Get a thick soup
7
OKAY, EAT