Pork fingers and peanut casserole
Ingredients: chicken essence
Recipe Recommendations
- pig hand 1300 grams
- peanuts 300 grams
- oil appropriate amount
- Jiang 6 grams
- brown sugar 10 grams
- soy sauce 10 grams
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and sweet
- pot
- three-quarters of an hour
- ordinary
Steps for Pork fingers and peanut casserole
1
1300g pork fingers, 300g peanuts, 1 bowl of Hakka rice wine, ginger
2
1. The pig's hands bought in the vegetable market are cooked and shaved, and cut into pieces. 2. Wash pork hands, peanuts and ginger, slice ginger, and soak peanuts in water. 3. Remove the pan and pour two large bowls of water, add pork fingers, ginger slices, and cooking wine, and bring to a boil to remove the blood.
3
Remove the pan and pour into two large bowls of water, add pork fingers, ginger slices, and cooking wine, and bring to a boil to remove the blood.
4
Use a plate to hold pig's hands and wash them with clean water.
5
Heat a clean pan, add a small amount of peanut oil, add pork fingers, add ginger slices and stir-fry until the oil comes out
6
Pour in Hakka rice wine and stir-fry
7
Add soy sauce, soy sauce, brown sugar, and some salt, stir fry well
8
Place pork fingers into a pressure cooker and add peanuts
9
Pour in freshly dipped water on top of the dough and cover it with high heat and bring to a boil
10
Mix the heat to medium heat and simmer for half an hour and season. (You don't need to cook the pressure cooker for too long. If it's too bad, it's not good.)