Roasted pig hoof
By VicentaLakin
Roasted pig hoofs are made of milked pig hoofs by name, and this dish's soul taste — milk — it's added to save many friends the trouble they don't taste, the pig hoofs that are made out of stew, more red on sight than on traditional red fever, more fragrance on tastes, and it's groaning and greasy, and it doesn't eat at all。
Recipe Recommendations
- salty and fresh
- stewed
- an hour
- senior
Steps for Roasted pig hoof
1
(a) The pig's hoof shall be cut into large pieces, scalded in boiling water, and the leaching of the fresh surface shall be recovered; and two pieces of embalmed milk shall be crushed with a spoon, onions cut, ginger slices, and other spices shall be ready to be placed in a spice bag
2
(a) Two pieces of emulsions with some of the emulsions crushed with spoons, onion slices, ginger slices and other spices ready to be packed in the fabric kit
3
(b) The automatic pan shall be filled with all the sauce and water, and then with the good pig hoof
4
(a) Cover the pan, press the [crushed foot] key, and start cooking (if not, use the [crushed foot] and [safflicted cow] functions)
5
When the program is over, open the pan and mix the pig's feet。