Soy pig hoofs

1

Preparation of food: pig hoofs: appropriate. Pork hoofs should be chosen in front of pigs hoofs. Scratch pig hoofs and soak them in cold water for at least half an hour。

2

Creaming: lilacs, white teasing, bean bean bean bean bean, licories, ginseng, guacamole, eight horns, cloves, cloves, cloves, peppers: the right amount, if you have not prepared so much above, you must have at least eight horns, fragrances, and cinnamon。

3

Onions: Onions: a fair amount, ginger: a proper amount, ice: a proper amount, salt: a proper amount, wine: a proper amount, sauce: a proper amount, sweet sauce: a proper amount, milk: a proper amount, lemon: a proper amount。

4

The leached pig hoof will be watered. When the water cools down, it is taken out. The hot water will be washed clean with blood and dry water。

5

The sweet noodle is evenly painted on the face of the pig's hoof, making it tasted. It's a little trick to get rid of the smell。

6

Fried sugar. Oil and ice sugar pour into the pot, and small fire is made. As the temperature rises, the sugar melts slowly. Scrambling sugar with ice cream is the trick of red light in the finished product。

7

With shovels, you'll find the sugar color gradually turning from white to brown。

8

Keep moving, there's bubbles, it's getting close to what needs to be done. When sugar is brown and bubbles appear, it's off fire. Pour the fried sugar on the pig hoof。

9

Pour in with the sauce other than salt. Add all the spices (place the spices in the filters, if they are not covered with gauze) and warm water, the amount of water will just be equal to the pig's hoof. Soy sauce can be used for raw and red sauce, as far as possible not using old ones, which can cause the finished product to get too dark. After the sauce, the soup is slightly deeper than what you want. It's a little extra. If you have fresh lemons, you can put them in one or two slices, with the effect of fragrance。

10

It saves more time with high-pressure pans, matures by 20 minutes, salts in the soup juice when it matures, halogens for half a day, which is the key to taste. Here's a little trick. Once removed, a fragrance oil can be placed on the face of the pig's hoof. This makes the finished product more glamorous and locks the halogen。

11

Pork hoofs are rich in gelatinic proteins that enhance skin elasticity and resilience and are a beauty food。

12

The sauce smells great, the color is red。

13

THE ENTRANCE IS SOFT Q-BALL, IT SMELLS GOOD。

14

All these little tricks are the key to making this sauce taste good, so try it. There's a guy who's been stealing. I'm going to keep order

1. The pig hoof must be shaved and its front hoof selected as much as possible before making it. 2. The size of the pig hoof and the amount of time it takes to make the stew, depending on the circumstances. Infiltration with cold water allows the blood of the pig's feet to leak out for the purpose of diversion. 4. A cold boiler is required when hot. 5. The sugar made out of ice sugar is more attractive than the white sugar. 6. Halogenation is then salted to prevent premature salting from condensing the protein. 7. The addition of fresh lemon tablets can serve the purpose of fragrance。