Burn the pig's feet
By VicentaLakin
the red-hot pig hoof is part of the family menu, the main source of which is the pig hoof, which is fragrance, fragrance and fatty. the adhesive proteins in pig hoofs can be transformed into curing glue, which combines with many water, thus effectively improving the physical function of the organism and the water storage function of skin tissue cells, preventing premature wrinkles of the skin and delaying skin aging; the hoofs have some complementary therapeutic effects for those who are often tired in limbs, cramps in the leg, numbness, digestive haemorrhages, haemorrhage g and ischaemic cerebral disorders; they also contribute to the growth and development of adolescents and to the reduction of osteoporosis among middle-aged women; and the hoofs contain abundant glyte proteins that promote the growth of the skin, pre-treat musculosis, coronary heart disease and brain blood。
Recipe Recommendations
- pettitoes 600g
- Jiang 10g
- onion 15g
- braising sauce 70g
- rock sugar 20g
Steps for Burn the pig's feet
1
Chon Chee-Chee, cut the plate。
2
the pig hoof is washed clean, small pieces are cut in the pot, in which the water is released, onions 5g and ginger 5g are boiled for 2 minutes to extract the asphalt。
3
Hot pots with salad oil, ice sugar or white sugar, little fire to melt, darker colours, ceasefire。
4
When the pot cools for a while, the pig hoofs (heated, sanitary and safe are important) are put on fire, the rest of the ginger, onions are put on, and the pig hoofs are rolled to sugar。
5
PUT IN KETTLE SAUCE (WHICH CAN BE REDUCED BY A POPULATION) AND ADD ABOUT 1,000 ML。
6
When boiled (which began to smell) the small scavengers were boiled for about two hours, and the fire collected juice, the soup should be small and sticky, so that a ceasefire could be established and the pot could smell。Burn the pig's feet Make Tips
1. Blanch the pig trotters in boiling water. The hot water helps to tighten the skin, preventing it from becoming mushy during stewing.
2. It's best to use rock sugar, as it will give the finished pig trotters a bright, reddish glaze.
3. For a soft and tender texture, only add braising sauce and no salt. Salt causes protein to coagulate, so it's best to avoid it completely.
4. Stew over the lowest possible heat. Low heat is crucial for keeping the trotters soft and tender; high heat will cause them to break apart and lose their shape.
5. If you have cooking wine, you can add about 10g.