It's definitely a World Cup midnight snack that can replenish your strength and get addicted ~~~ Come in the middle of the night and take a fierce bite when you're unhappy ~~~ Let's vent all your excitement on it, haha
There is a bag of old stewed meat in the refrigerator ~~~~~~ It's been a few years ~~ Sometimes when I can't remember what to eat, I will buy a bunch of things and it's all stewed meat. I hope this piece of ice dune-like old stewed meat can be passed on to future generations, future generations, and future generations ~~ When they can't remember what to eat, they can take out this bag of old lady's thousand-year-old stewed meat ~~ Just order whatever you want, hahahahaha
Da Bai likes to eat stewed tofu best, as well as pork fingers for beauty and beauty ~~
Spicy stewed pork knuckles and stewed dried bean curd
By BudLangworth
Recipe Recommendations
- pig hand appropriate amount
- old tofu appropriate amount
- dried bean curd appropriate amount
- soy sauce appropriate amount
- cinnamon appropriate amount
- Qingcangduan appropriate amount
- ginger slices appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- green pepper appropriate amount
- white pepper appropriate amount
- octagonal appropriate amount
Steps for Spicy stewed pork knuckles and stewed dried bean curd
1
If you are making bittern for the first time, you can boil a pot of boiling water, add a suitable amount of soy sauce and light soy sauce in a ratio of about 5:1, add ginger slices, green onions, cinnamon, pepper, star anise, white pepper, green pepper, and various ingredients for boiling bittern that can be bought in spice shops, cloves and the like. It is best to stewed the meat for the first time to enhance the flavor. If it is also old stew, take it out.
2
Add some more boiling water to the pan, add the frozen brine, and slowly melt it over medium heat. After boiling, taste the taste, which usually needs to be re-seasoned.
3
I add it while tasting it. Soy sauce and light soy sauce are essential, and don't use too much, and then add fresh ginger slices and green onions.
4
Add cinnamon, pepper, and pepper in turn.
5
Leaf leaves, dried peppers, star anise, cloves.
6
Finally add sugar and cooking wine.
7
Try it and think it's your own taste. OK.
8
Pig hands fly in water.
9
You can add a little cooking wine to the water to remove the flavor.
10
Skim off the foam.
11
Add it to the stewed soup, and turn to low heat to simmer slowly.
12
At this time, you can also put the old tofu and dried tofu in the water.
13
After draining the water, add a little oil to the pan.
14
Fry until golden brown on 2 sides.
15
Pour into a plate.
16
Marinate it with the pork hands and it will be ready in about an hour ~ If you like the pork hands with a particularly soft and waxy taste, you can extend the time.