Pork hoof
By VicentaLakin
Food can only be considered good if it is evaluated in five respects. Colors: with the special sweets that the master has made. Flavour: fragrance, fragrance with eight centipedes, and so forth. Tastes: The salt tastes the best with southern emulsions. The process of making this dish: pig hoof water -- halogenated -- vermin -- fragrance -- fragrance -- plate
Recipe Recommendations
- pettitoes 1000g
- Spiced bittern juice 1000g
- ginger appropriate amount
- Nanru tofu 3 pieces
- Black Bean Sauce 1 scoop
- oyster sauce 1 scoop
- diced green onion appropriate amount
- minced garlic appropriate amount
- salty and fresh
- halogen
- several hours
- ordinary
Steps for Pork hoof
1
The pig's hoof is cut to 1 inch size
2
It's two minutes cold water, and it's a bloodbath
3
Old halogen juice can be bought on the treasure hunt, which the Lord keeps cold。
4
Frozen old halo water is unfrozen and placed in the pot, pre-treated pig hoof begins to halate, the fire goes out and immersed for 10 minutes, the fire goes out for 10 minutes, and the pig hoof is soft for 1.5 hours. The colour of the halogenated juice is made entirely of fried sugar, and soy sauce is not added。
5
It's good, it's good, it's good. It's just a basic fragrance
6
Put another pot of oil, put it in the ginger onions, put it in the soy sauce, boil it with half a bowl of water, add a spoon of pelican oil, put it in the pig's feet and mix it with a spoon of red oil. even
7
Let's get out of the potPork hoof Make Tips
You can't use soy sauce if you want it to look good, or it'll get dark。