Red-hot pig hoof
By VicentaLakin
Red-hot pig hoof. It's soft, it tastes good, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot
Recipe Recommendations
- pettitoes in 1
- lotus root v. 1
- ginger slices several pieces
- Li Kum Kee's secret braised sauce 3 tablespoons
- edible oil 1 teaspoon
- green onion a little
- salty and fresh
- braised
- an hour
- simple
Steps for Red-hot pig hoof
1
(b) Pork hoof cleaning, burning in boiling pot for about five minutes
2
(b) Remove pig hoofs and wash them clean
3
Put it in the high-pressure pan, add fresh water that has just passed the pig's feet, turn it on the fire, suppress it for 30 minutes, and breathe naturally
4
(a) Remove the pig hoof and cut it into large pieces; water for cooking the pig hoof remains
5
Ginger slices
6
The lumber is washed, the skin is cut
7
(a) A frying pan, with cooking oil, hot boilers with hot ginger chips
8
(a) Down into the hooves of pigs and hooves of hooves, and out of fire into the hooves of pigs
9
Add a secret red sauce, evenly fried
10
Add a proper amount of water to cook a pig's hoof, but no pig's hoof
11
When boiled up, it was fluffy and slowd for about 10 minutes
12
And turn the fire and gather the soup. If it is heavy, it can be salined appropriately
13
And then we'll put the onions on and shut the fireRed-hot pig hoof Make Tips
1. The meat of the pig trotters is quite tough, so you can boil them a bit longer during the initial blanching to fully cook out the blood.
2. You don't have to use a pressure cooker, but the subsequent stewing will require more time and effort; it likely won't be tender enough without two hours.
3. The braising sauce is on the sweeter side; if you don't like that, you can add a little less and adjust the seasoning later.