Kyouta pig hoof
By VicentaLakin
In previous logs, a summary of the practices of the kyoto pig hoof was also included. But in the hot summer, it's a lot of courage to face a fire. I tried to sum up a relatively less “difficult” way of making pigs' feet smell good。
Recipe Recommendations
- pettitoes of 4
- Jiang a large piece
- onion a
- dried yellow sauce
- Shanghai rice wine
- rock sugar 50 grams
- octagonal two
- salty and fresh
- stewed
- several hours
- simple
Steps for Kyouta pig hoof
1
Each pig's hoof is cut to four equal sizes (which can be replaced by a meat store), with cold water, immersion, haemorrhaging and water exchange for four times. About two hours. Until the pink pig hoof turns white. This process is important。
2
Bringing a deeper boiler, pouring into the cold water of a pig's feet, firing fire, and when the water boils, the light and tan foams on the water with a large spoon until the colour of the foam becomes white. (If the process is odourous, it means that the blood and water are not clean, it can be accelerated by a large spoon of white wine。
3
Waiting for the second step to boil. The following can be done: cut the ginger into large slices, cut the onions large, boil the mayonnaise with 500 ml of hot water and filter the slag out of the soy sauce. Then take an electric cooker or a stew pan and pour it into the above-mentioned sauce and burn it and keep it warm。
4
Get the water out of the water in the second step. The pig hoof is then washed with hot water, then placed in the third stage of the electric pan, pouring a whole bottle of yellow wine and adding eight cents. The electric cooker chooses the cooking mode, and then the soup is replaced by "stealing" or "cup," and if it is a soup pot, then the fire starts to boil。
5
After an hour of stew, add ice cream. It'll be three hours。