I've always been a pig
By VicentaLakin
Recipe Recommendations
- pig claw 600 grams
- sesame 20 grams
- beer
- octagonal six
- laojiang a large piece
- onion appropriate amount
- pepper appropriate amount
- soy sauce three teaspoons
- salt a teaspoon
- chicken powder half a teaspoon
- chili segments a small handful
- chili powder a teaspoon
- cooking wine three teaspoons
- garlic a small handful
- medium spice
- stewed
- several hours
- senior
Steps for I've always been a pig
1
Pig claws are washed and immersed in cold water。
2
Add three tea spoons of yellow wine and five ginger ale
3
Watery pig claws, clean the spare。
4
Get ready for the pork claws
5
Put the boiler in the right amount of oil, bottom eight, ginger, pepper, fried
6
Down on the foot, and the peppers are fried to the yellow skin。
7
I've got two tea spoons on my feet. Colour
8
Pour two beers
9
A half an hour and a half with a spoon salt and half a spoon of chicken
10
The roasted pig's hands are made out of dry spares。
11
Then covered with thin powder。
12
Chrysotile pepper cut, with two tea spoons of white sesame and half a tea spoon of pepper powder and spare
13
The pig's claws are fried to the yellow
14
There's a little ginger paste in the pot, garlic paste, chili sauce。
15
Let's get rid of them
16
I'll get some hot pepper and sesameI've always been a pig Make Tips
The beer was added to remove the smell and make pig claws softer