Pork hoof

By VicentaLakin

Pork hoof
The halogen tastes like the north and the south. It's just a different geography and a different approach. Tastes vary, and the sauce added to the halogenation varies. I made this halogen, a purely family version, which was made to suit the taste of the family, and it was made to suit the taste of the family. I'm using more common fabrics, not much. There are peppers and peppers that can't eat spicy, hot sauce that can't eat hot, sugar can't eat sweet and salt can't eat salt. The products are spicy and salty, mixed with a mixture of soy sauce, wine, fragrance, cinnamon, acne, ginger onions, large fragrance, etc. The production process is also private. The pig hoof handles clean water, completes a series of cooking-in-cooking procedures, opens the pot fire, changes it to slow-burning, burns it to the soft and thick smell of the pig hoof, and after a period of pickled halogens, which is very attractive. Dinner's fine. The hot meals are all right。

Recipe Recommendations

  • pettitoes 1200g
  • oil appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • white sugar appropriate amount
  • geranyl appropriate amount
  • cinnamon appropriate amount
  • cumin appropriate amount
  • pepper appropriate amount
  • the pepper appropriate amount
  • onion appropriate amount
  • aniseed appropriate amount
  • Jiang appropriate amount

Steps for Pork hoof

  • 1
    Pig hoofs are cut into small pieces to wash clean and soak with cold water for an hour, soak with haemorrhagic water, during which water is changed in due course。
  • 2
    Piggy hoof water is cooled into the pot and dried up。
  • 3
    Get the fragrances, the cinnamon, the fragrances, the peppers, the peppers
  • 4
    A boiler, big stuff, peppers. It's fried and onions in the pot。
  • 5
    And soy sauce。
  • 6
    Fry red oil, pig hoof in the pot。
  • 7
    I'll put soy sauce on it。
  • 8
    It's all right。
  • 9
    With sugar. Even with the right amount of water, it's covered. In the meantime, it's time to fire。
  • 10
    Pig hoofs are salined until 9 p.m., evenly covered with a boiler cover and then burned in due course。
  • 11
    Burning until the pig's hoof is broken, and after a period of immersion in halogen。

    • Pork hoof Make Tips

    1. Water shall be changed several times when immersing pigs ' feet. 2. When burned, the fire opens the pot, and then the fire slows down, and the pig hoof tastes better. 3. The pig hoof is cooked and halogenated over time and tastes better. 4. The choice of halogen is based on family taste。

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