Piggy hoof
By VicentaLakin
Piggy hoofs are my family's favorite wine or, more importantly, snacks, and it is impossible to stop eating them together. Pork hoof stews are so soft that they are sour and spicy with pepper, and eating a piece of it on the holiday table can unearth the stomach and spicy. When you're givin', there's a little bit of white vinegar, so the pig hoofs are cooked and they don't stick their hands. The smell of peppers and boiled soup, soaked in two hours, and the smell of peppers and the smell of ginger wrapped in strong pig hoofs, is believed to surprise the family at this holiday table。
Recipe Recommendations
- super spicy
- cook
- half an hour
- simple
Steps for Piggy hoof
1
Prepare the food
2
Scratch the pig's hoof and wash it, pour it into the cooler pot and put it in a couple of ginger chips and boil it for five minutes
3
When you're out of the water, wash your blood
4
Add white vinegar, peppers, ginger chips and some dry red peppers to the pressure table
5
Get the spices ready. Put them in the box
6
Pour soup: add ginger chips, sugar and salt to the small pot, add a glass of 1.5 bowls, turn off the fire five minutes after the fire has broken, and cool it down and pull out the material box
7
A good pig's hoof will be cooled and the soup will pour pepper and pepper with it, and you'll be able to eat it in two hours
8
Two hours immersion
9
Sour spicy mouths