Marinated pipa leg
By VicentaLakin
Recipe Recommendations
- pipa leg appropriate amount
- pepper appropriate amount
- dried red pepper appropriate amount
- aniseed appropriate amount
- cumin appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- onion appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
Steps for Marinated pipa leg
1
Prepare the pipa legs: Wash them, cut each pipa leg twice, blanch them with boiling water (do not spare it, otherwise it will have a fishy smell), and then take them out to dry. Put a small amount of oil in the pan, add a proper amount of rock sugar, slowly melt, add the pipa leg and braise it, wait for the pipa leg to turn golden yellow, and then remove it for later use.2
Prepare stewed soup: Put enough water in the casserole to cover the pipa legs, bring to a boil, add pepper, aniseed, cumin, cinnamon, fragrant leaves, ginger slices, and add soy sauce (I stewed 8 pipa legs, put in about 2 spoonfuls, as long as the stewed soup is dark enough), soy sauce, fermented bean sauce3
Stewed pipa legs: Put the braised pipa legs into the prepared stewed soup, add 1 tablespoon of cooking wine and appropriate amount of salt after boiling, then turn to low heat and simmer slowly for about an hour and a half.Marinated pipa leg Make Tips
Note: (1) Stewed soup can be used twice, but it needs to be refrigerated;(2) If you like to eat pig skin, shredded tofu, etc., you can put it in stewed. The taste is definitely better than the one you buy.