Battery
By VicentaLakin
Today, you have some big dishes -- buns -- (it's a name that's not very elegant, but it's not a better name because it's not just image, it's very relevant). I always have a special plot for it, which I think is one of Grandma's specialties. And in my image, she was a very capable woman, mending her clothes, laundry and cooking. It's so easy for her to do all her chores, and it's so beautiful. When we were kids, we lived at Grandma's house, and she always made it easy to eat and made it delicious. In particular, the days of the New Year, when she showed up, she was eating for more than 20 members of her family, and even though the mothers were fighting for her hand, she was eating for the sake of good and good. This is the table where every year's New Year will be served, and a very popular dish. However, when they were young, they only saw Grandma do it, never wanted to learn it, and they were too young to feel like they might not eat one day. Upon the death of the grandmother, we spent a new year together and found that there were some foods which, although their mothers and sisters and uncles had done according to the way Grandma had made them, tasted less succulent and tended to lack. Fortunately, the family's hand-in-hand food “basket” is no worse for mothers than for grandmothers. Now that I'm aware of this regret, and with a sense of early learning, I have bought the raw materials to teach my mother, to learn to serve the family, and to learn to do so。
Recipe Recommendations
- hoof in 1
- lotus root 2 knots
- ginger and garlic appropriate amount
- rock sugar appropriate amount
- pepper appropriate amount
- liquor appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- cumin appropriate amount
- licorice appropriate amount
- baiguo appropriate amount
- pepper appropriate amount
- spiced powder appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- half an hour
- senior
Steps for Battery
1
The ropes prepared for the bundling of the hoofs were burned with water for a few minutes
2
The skin of the boned hoof is shaved with a knife
3
(a) Placing salt, peppers, spices, fragrances, rubbing it down, and spreading ginger and garlic evenly
4
Roll it up
5
(b) Tied and tied with cords
6
(a) Put it in a high-pressure pan, with two knots attached
7
Preparation of material: eight cents, vanilla, cinnamon, peppers, fragrance, fragrance, licorice, licorice, white fruit, etc.
8
And wrap it in the pan, then put it onions, onions, ginger chips, raw, raw, wine, old, sugar and proper water without raw materials
9
When the pressure pan is opened, it turns into a small fire, 40 minutes, shuts down, and soaks in it for more than three hours
10
Take it out and slice it。Battery Make Tips
1. First, debone the pig's trotters (this step can be done by the butcher). After cleaning off any surface hair and impurities, scrape the skin clean with a knife.
2. Place salt, pepper, MSG, and five-spice powder inside the trotters. Mix well with your hands, massaging thoroughly. Then, evenly sprinkle minced garlic and ginger on top.
3. Sterilize the string for tying by soaking it in boiling water. Use it to tie the trotters tightly, wrapping them horizontally and vertically a few times. If you find it difficult at first, don't worry; it's fine to tie it more than once, just make sure it's secure.
4. For the braising spices, you can use your usual blend, or even better, use some old braising stock if you have it. Alternatively, you can add a pre-made braising spice packet along with some star anise, cinnamon sticks, Sichuan peppercorns, dried chilies, etc., all wrapped in a cheesecloth.
5. Place the tied trotters and the spice packet into a pressure cooker. Add an appropriate amount of ginger, green onions, light soy sauce, dark soy sauce, cooking wine, Chinese white liquor, and rock sugar. Add just enough water to cover all the ingredients.
6. Once the pressure cooker reaches pressure, turn the heat down to low and cook for 40 minutes. Then, turn off the heat and let the trotters soak in the braising liquid for at least three hours, or even overnight.
7. If you think making just one pig's trotter is a waste, you can do as I do and add some lotus root, kelp, etc., to make a variety of delicious dishes from one pot.