Roasted pig hoof
By VicentaLakin
It's getting more intelligent, technology is improving, and it's producing a lot of fully automated cooking power. It's a cuisine that doesn't spill pasta or porridge, especially when it's especially smart to make gravy. When it's over, it's over, it's over, it's over, it's over, it's over. This function is particularly appropriate for people like me who are lazy, and who hate to go to the kitchen. This time, you've made a pig's feet, and you've learned the beauty of this self-cooked pan
Recipe Recommendations
- pettitoes
- onion 5g
- Jiang 3g
- garlic 5g
- cooking wine 20g
- pepper 2g
- aniseed 3g
- geranyl 1g
- Angelica dahurica 3g
- grass fruit 3g
- rock sugar 6G
- oil 8g
- salt 2g
- SUFU 3 pieces
- bean curd 30g
- soy sauce 20g
- water
- salty and fresh
- stewed
- several hours
- senior
Steps for Roasted pig hoof
1
Pig hoofs are cut into small pieces and made of onions, ginger, garlic, wine, raw, salt and salt for one night。
2
Prepare the food, crush the crumbs with a spoon, prepare the water, prepare the spices。
3
First, oil is poured into the pot and put in onions, ginger, garlic, peppers, big things, fragrance leaves, white tea, grassfruit, ice sugar. The automatic pot is then activated and the program can be shut down by pressing a program that opens the fire so that the oil can blow up the spices, which can't be blown up long enough。
4
Pour the sauce in the pot。
5
Pour it in the pot。
6
Put the pickled pig hoof in。
7
Cover the pan, select the program. The procedural time is 1 hour and 40 minutes。
8
When the time comes, if there's soup in the pot, the juice starts automatically. After the beep, the delegates will stop working。
9
Finally, the onions are spread out so that they can be removed from the inside and fed directly to the table。Roasted pig hoof Make Tips
1. The pork trotters have been marinated in advance with salt, and since both light soy sauce and fermented bean curd contain salt, no additional salt is needed.
2. It is recommended to stir manually halfway through so that the heat is distributed more evenly.
3. The cooking pot I am using is a Jiesai.