Wine pigtails
By VicentaLakin
When wine is used in a dish, there is always a fragrance of red wine when you come to the table and smell it before you taste it; then it must be the colour of red wine in a cuisine, and the freshman in the kitchen can do it, so long as you remember to use the stale fire, not to overturn it, you can keep the fragrance of red wine in your food。
Recipe Recommendations
- pigtail 4 pieces
- peanut appropriate amount
- red wine appropriate amount
- yellow wine appropriate amount
- soy sauce 1 tablespoon
- soy sauce 1 tablespoon
- Jiang 3 tablets
- octagonal of 1.5
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Wine pigtails
1
1. Piggy tails are cut in small pieces
2
2. Cold water into yellow wine will wash up the pigtails and wash up
3
3. Grain washing in red, preparation of octagon and wine
4
4. Hot pots of oil, with a small amount of ginger, and a little bit of pork, and a little bit of yellow and yellow
5
5. Joining old, raw, sugar-skinned to the top and pouring into red wine and turning salt slightly (not too much)
6
6. Put peanuts, centipedes, and add water to the inundation of materials
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7. WHEN THE FIRE BREAKS OPEN, THE SQUIRT BOILS UNTIL THE WATER IS DRIED UP, AND THE SQUIRT IS FINE (NOT SO BAD, IT TASTES LIKE Q)。Wine pigtails Make Tips
Tips: 1. Carefully pluck the fine hairs from the pig tails using pliers; 2. Soak and rinse red-skinned peanuts in water after purchase to check for color fading, to avoid buying dyed peanuts; 3. Do not stir-fry too much after adding the red wine, as this helps retain more of the aroma.