Spicy pig hoof

1

You can cut your feet in half. You can cut them into cold water

2

When the water boils, it's bleeding

3

Wash it with water

4

Dry water

5

No, no, no, no

6

It's a piece of ice cream

7

Put a little oil in the pot. Put the ice cream in the pot

8

Dry peppers and dried peppers are spicy because of the sugar, so it's easy to make a pot, and the fire is more important, with the smallest fire

9

Then put the squirted pig's feet in the pot

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Equalize Colors

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Into the pot

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There's no pig hoof or higher

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Put fragrance in the pot

14

The fire will turn the fire, and it will slowly boil up to the hooves, so that when the color is red, the juice will boil。

Tips: 1. When caramelizing sugar, the color doesn't need to be as red as caramel. Actually, it's easier to control as I mentioned: once the color turns completely brown with no white rock sugar crystals remaining and small bubbles start to form, you can pour it in. 2. Delicious meat dishes are not achieved through shortcuts; you must simmer slowly over low heat and be sure to reduce the sauce at the end. 3. Regarding salt, do not add it at the very beginning, or the meat will become tough and hard. If you need to add more water, boiling or hot water is fine. Absolutely do not add cold water, as cold water makes the meat smell gamey. 4. As for spices like tsaoko and bay leaves, they are essential for braising meat. They are available in supermarkets or dry goods sections of markets. Keep some at home to enhance the aroma when braising meat—it tastes especially good.