Liang Yiu's foot
By VicentaLakin
Lotus is a good food for the winter, and I'm home to all the seafood off the coast, which is so rich that we like to go in with our feet. Fresh or dry can taste very nicely, but I've brought French storks to dry。
Recipe Recommendations
- pork knuckle 2 kg
- lotus root 1 kg
- tangerine peel a
- Jiang a large piece
- garlic 2 cloves
- South milk a large piece
- Zhuhou sauce a tablespoon
- oyster sauce a tablespoon
- sugar appropriate amount
- soy sauce 3 tablespoons
- rice wine 2 tablespoons
- salty and fresh
- braised
- several hours
- ordinary
Steps for Liang Yiu's foot
1
The pig's feet were in the water for an hour, and the blood water was replaced once during its release。2
Scrambled pig feet and boiled water for 10 minutes to chop them up。3
Prepare pole sauce, beryllium oil, southern lactation, sugar, raw and rice wine。4
All the sauce except rice in one bowl。5
The mix of the sauce is as much as possible mixed with the southern milk to crush with the other sauce。6
Lian Zhui cut, put a knife on the ginger and garlic and wash the leather。7
Hot pots of cool oil put garlic on the fragrance。8
Then you put the pig's feet and the sauce in the pot。9
I'm going to have to put some rice on it。10
Adding warm water to the material level, the fire burned for 15 minutes and changed to a small fire for an hour, during which time the pots were often turned over。11
Joining the lichen and cooking for an hour, you also have to get laid regularly。12
It's almost as soft as a pig's feet。13
It's possible to put a little bit of the old smoke down and mix the colours and turn the fire off。14
The sauce and the soft pig's feet match white rice。Liang Yiu's foot Make Tips
You like to eat a little bit of a lot, like I do, and you like a little bit of a little bit of a pussy, you can do it with a pig's foot, and you can almost ignore the amount I've put, and you don't have a spoon just to make the color red。