The southern peanuts burn pigs' feet
By VicentaLakin
PIG HOOFS ARE COMMON FOOD ITEMS, WHICH CONTAIN MORE PROTEINS, FATS AND CARBOHYDRATES, AS WELL AS CALCIUM, PHOSPHORUS, MAGNESIUM, IRON AND USEFUL COMPONENTS SUCH AS VITAMIN A, VITAMIN D, VITAMIN E AND VITAMIN K. PIG HOOFS ARE RICH AND DELICIOUS. IT'S NOT ONLY A COMMON DISH, IT'S ALSO A CUISINE. IT CONTAINS ABUNDANT GELATIN PROTEINS AND CHOLESTEROL. IN PARTICULAR, AFTER THE HYDROLYSIS OF PROTEINS IN PIG HOOFS, 11 AMINO ACIDS, SUCH AS SKELETAL AMINO ACID, ARE PRODUCED AT LEVELS COMPARABLE TO BEAR PALMS. PORK HOOFS CONTAIN ABUNDANT GELATIN PROTEIN, WHICH CAN BE TRANSFORMED INTO CHROMOSOMES IN PIG HOOFS DURING COOKING, WHICH COMBINES WITH MANY WATER, THUS EFFECTIVELY IMPROVING THE PHYSICAL FUNCTION OF THE ORGANISM AND THE WATER STORAGE FUNCTION OF SKIN TISSUE CELLS, PREVENTING PREMATURE WRINKLES OF THE SKIN AND DELAYING SKIN AGEING. THIS TIME, IT WAS MADE USING CANTONESE TRANSDUCER "SWEET MILK", WHICH IS CALLED RED MILK, RED MILK AND TOFU MILK MADE OF RED FERMENTATION. IT'S GOT DATE RED, INSIDE IT'S ALMOND YELLOW, TASTES LIKE FAT AND WINE, AND A LITTLE SWEET. THE SALTED PANCAKES MADE OUT OF THE SOUTHERN BREAST, THE BIG BUNS, CHICKEN PIES AND SO ON ARE MADE FROM GUANGDONG, AND THE FAMOUS SOUTHERN PEANUTS ARE NOT ONLY DELICIOUS, THEY CAN'T EAT FIRE. THE SOUTHERN BREAST-COOKING PIG HOOFS AND PEANUTS ARE EXTREMELY UNIQUE。
Recipe Recommendations
- salty and fresh
- burn
- an hour
- ordinary
Steps for The southern peanuts burn pigs' feet

1
Scratch the garlic, and the garlic and the southern milk。
2
Peanut pre-infiltration
3
Pork hoofs and water are put together in a frying pan, rinse water and wash away the blood。
4
There's oil and ice cream in the frying pan, and it's a little flaming sugar。5
Put in the ginger and southern milk。
6
Pour it in a pig's hoof
7
Add yellow wine and red soy sauce in turn。
8
Add peanuts and fresh water and boil it with a little fire stew to its softness。The southern peanuts burn pigs' feet Make Tips
The salt must be added at the end on the basis of brackishness and, if salt is added before cooking, it is difficult to rot the pig hoof. Two of the sauces (silver milk and sauce) have been made to taste better. I'll use a high-pressure cooker to reduce the boiler time. I'll add less water to the cast iron cooker。