Plum hoof
By VicentaLakin
Hello. I'm a meat cook. I'll introduce you today to a very good meal -- the plum-poof. It's nice to have a bowl of white rice! I hope you like it
Recipe Recommendations
- pettitoes 500 grams
- preserved plum 10 teeth
- Jiang 1 block
- sugar 15 grams
- cooking wine 20 grams
- oyster sauce 5 grams
- soy sauce 3 grams
- sweet and sour
- braised
- several hours
- senior
Steps for Plum hoof
1
Food display: Pork hoof 500 grams, mussels 6-10, ginger 1 block, sugar 15 grams, wine 20 grams, platinum 5 grams, smoke 3 grams。
2
First you wash the mussels and water them for an hour. Then he pours a small fire into the pot, and then he sets it down。
3
Then the ginger slices are left。
4
Clean up the hairs on the pig's feet and wash them clean, cut them off. Then a clean pot, cold water in pig hoofs and ginger slices, boiled to the water (go to pig hoof blood)。
5
When the water is boiled, it is extracted, washed with warm water and dried. Then immerse the pigs' feet in the water and freeze them in the fridge for one night. This process allows the smell of mussels to fully penetrate into the pig's feet and to freeze through the refrigerator, making the flesh of the pig's feet tastes better。
6
The next day, clean pots were added with oil and sugar. Little fire to caramel。
7
The pig hoofs of yesterday were pulled out alone and evened in the pot。
8
I'll put it in a simulator. I'll make it a sip。
9
Add pelican oil。
10
The fire boils for 60 to 90 minutes。
11
When you're boiled, you add a little bit of old tuning, and you start the fire and you'll get a little sticky。
12
If you're so soft and sour, let's goPlum hoof Make Tips
Pig hoofs need to be pickled one night and put in the fridge. When you're finally cooking, you have to get juice。