Recipe: Braised pork hand

Home Cooking Recipe: Braised pork hand

Notes:

Before the age of 24, I never eat pigskin pigskin and fat meat>_< Until a mother-in-law made this dish, she didn't know that I was picky eaters, and gave me a piece of passion, I dare not eat, Eyes for help her husband, I hope my husband can take the pig in my bowl, who knows that he is uneasy and laughs, saying that this is the mother's specialty, must eat more. My mother-in-law did have a good taste. I didn’t have the stench and smell of pigs that I couldn’t stand. Since then, the braised pig hand has become my favorite dish. If I say this to the former, I will never believe it. of!

Ingredients:

Steps:

  1. The front hoof is the pig's hand and the rear hoof is the pig's foot. This dish is better with pig hands and more meat. After the water is boiled, put the pig's hand into the drowning water, and then remove the cold water after the fish is removed, so that the skin will bounce a little.

  2. I scraped the pig hair again. I used a razor to scrape it. It was the one-time razor in the hotel. It was very useful to scrape the pig hair. Although the pig hand that I bought has already been treated, there are still some hairs that are not cleaned. When I eat, suddenly one or two pig hairs are very beautiful in my mouth.

  3. Put the oil in the wok, put the rock sugar after the oil is hot, put the sugar into the trotters, and fry the sugar color. The pig's trotters are simmered in sugar and then swelled. (Do not heat the rock sugar for too long, you can put the pig's trotters when the sugar is turned on. It is easy to suffer from overheating. You can skip this step if you don't eat sugar at home. This step is my favorite, some caramel taste, I I like to be a little bit more fried here, and the final color is also very good)

  4. Put in a saucepan, add half a spoonful of soy sauce, soy sauce a little, a small amount of wine, ginger, star anise, fragrant leaves, dried tangerine peel, cinnamon, cumin, grass and other spices. I have done a few times to feel that cumin and grass are not put down, and the taste is not very big.

  5. Simmer for one and a half hours on low heat, add some salt before the pan, then boring and boring. When the stewing time is longer, it is more embarrassing. It is very loved. The time is shorter and brittle. There are chewing heads and personal preferences.

Tips:

* Remove the remaining soup from the pig's hand and make the marinated egg very delicious. After the egg is cooked, peel the shell and put it in the soup for a few hours. Great! * I like to add some tangerine peel, the sour taste of dried tangerine peel can be very greasy, and some people like to add some vinegar.


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