Would you refuse a hooves with complete color, aroma, and fragrance?
With the stir-frying process, a lot of oil comes out in the hoof, and the clever use of sugar color makes the meat crispy outside and tender inside. Coupled with the fragrance of rice wine, several hours of stewing, and also made of lotus knots and tofu bubbles, you can tell how delicious this pot is just by thinking about it.
Braised hooves with wine and brewed
By KarleeDurgan
Recipe Recommendations
- hoof a
- louver knot appropriate amount
- bean curd puff appropriate amount
- rice wine appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- liquor appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- rock sugar appropriate amount
- salty and fresh
- burn
- several hours
- ordinary
Steps for Braised hooves with wine and brewed
1
Blanch the hoof in water, add white wine to the water and boil. Leave the pan open. Remove, wash and remove hair for later use. Strain off the rice wine and slice the ginger.
2
Put rock sugar in the pan and boil it to stir-fry the sugar color.
3
After frying the sugar color, pour out all the oil in the pan, turn on medium heat and add dried peppers, ginger, and star anise to stir-fry for two or three minutes. The pork skin will make a puff sound, so pay attention to safety. Sprinkle with some five-spice powder and stir-fry well.
4
Add 1:2 soy sauce, soy sauce, rice wine, hot water, and half of the salt, bring to a boil on high heat, and simmer for an hour on low heat.
5
Add in the lotus leaf knot and tofu soak and continue to simmer for another hour.
6
Taste it, adjust the salt to a little light for yourself, collect the juice over high heat, add MSG or chicken essence, and serve the pot.Braised hooves with wine and brewed Make Tips
Afterwords: 1. When I need to stew, such as braise and soy stew, I switch two pots, one is a wok and the other is a soup pot. Although it is better to use a casserole, the taste of stewed is still inferior. It's too soft and it's not delicious. Stewed in a saucer over low heat. The taste is strong and the meat aroma is full. The soup pot is well stewed, and the wok collects the juice well. 2. Reduce the oil throughout the process, and all the oil from the stir-fried hoof must be poured away. 3. You can use all rice wine without water, but I don't buy much rice wine, so I mixed it with water, and I mixed it with hot water. 4. The steps of stir-frying the hooves must be taken longer to lock in the gravy and taste more delicious. But pay attention to safety during the frying process. 5. You can learn from me to stew it in the morning, regularly, and come back at noon to collect the juice and start eating! As for the side dishes, you can match them yourself, but how classic it is to make braised pork with white leaf knots!