Eggs burning pigs' feet

1

Preparing material: a pig's hoof, clean-up. Eggs four. A giant slice of ginger. Lee Jin-gu's red sauce。

2

(c) Put a proper amount of open water in the pot and boil the eggs (eggs are cold)。

3

Don't pour the water out of the eggs. Put it in the pig's feet。

4

Pork hoofs that go to water wash their water and dry their water。

5

When the pot is hot, put a little oil in it and cut down on the ginger fragrance。

6

Put it in a pig's hoof, a little fried, put two little spoons of salt, and continue to make it yellow。

7

This is when the pot is dry, and a little fresh water is pouring into the right amount of old and old and flat。

8

Put it in red juice。

9

Cooked eggs to peel their shells and spend some bouquets on them with a knife。

10

The pot is filled with boiling water, the amount of water is not past the pig's feet, and the egg is put in (the taste should be slightly diluted, the taste will be much thicker after the juice)。

11

Cover the lids, and the little flames are so soft that I've spent about 40 minutes trying to figure out the time in my own mouth.

12

When you're ready, the fire will be fine。

Pork trotters must be cooked fresh to taste good. Eggs must be boiled starting with cold water; if put into boiling water, they will easily crack. When seasoning, do not add too much salt at the start. Wait a little while after braising to taste the flavor; it should be slightly light at this point because the taste will become stronger as the water evaporates. It is best to use boiling water when braising, as cold water will make the meat tough. It is best to add enough water at once; if you really must add more, only add boiling water. You must use medium to low heat while braising, as high heat will cause the liquid to dry out too quickly. If at the end it is cooked but there is still too much liquid, open the lid, turn up the heat to high, and the sauce will reduce very quickly.