The taste of mom. When I was a child, my mom often cooked it and we ate it. At that time, I chose to eat lean meat. Now I think it is lean and choppy. I think the pig's toes with refreshing Q is delicious. The mother's practice is to pour the water that can drown the pig's hand and then add the seasoning casserole to boil. I cooked it, I improved it. I first sautéed the octagonal sand ginger and then poured the soy sauce rock sugar to the pig hand. Then I poured it into the cast iron pot and simmered it. It was just like the fried pork watch skin. It was more oily and attractive.
After the pig's hand is cleaned, the water is washed with running water and drained for use.
Ginger pats flat, dried red pepper and star anise wash away for dust. The sand ginger I used was the sand ginger chicken juice left over from the first day.
Hot pot cold oil scented 2 steps of spices, the pig hand fry until the surface is browned, and the rock sugar is fried until the sugar is succulent into the pig hand.
Xiasha ginger chicken juice, if it is only sand ginger, please change to the third step to scent, drink wine, soy sauce and soy sauce, when the pig hand becomes red, pour hot water that can drown the ingredients.
After boiling, turn to a cast iron pan and simmer until the pig's hands are soft. I stewed for about a and a half minutes. Try to taste and adjust the amount of salt during the period.
I use the Sha Jiang chicken juice to have a salty taste. If it is only Sha Jiang, you need to adjust the amount of salt.