Signature pig hand casserole

Signature pig hand casserole

Introduction:

"This dish is learned from sister Xue. Elder sister used dried bamboo shoots in winter, and I used spring bamboo shoots in spring. This dish was highly praised by the leaders of my family. Later, I added Suji and it tasted good. Generally speaking, this dish is beauty. In fact, with the addition of bamboo shoots, it has more digestive function. "

Production steps:

Step 1: chop the pig's hooves and boil the water (add wine to the water) to remove the blood. Remove the hair from the pot. Cut the bamboo shoots into pieces, blanch them in boiling water and take them out.

Step 2: add green pepper, green onion, ginger, red pepper and stir fry until fragrant, add pig's feet and stir fry.

Step 3: add 2 spoons of soy sauce, 1 spoonful of raw soy sauce, 1 spoonful of sugar (use Lee Kum Kee's soy sauce instead of sugar, he basically seasoned it well), 1 spoonful of wine, stir fry and color, add hot water without meat, and bring to a boil. Pour the spring bamboo shoots and peanuts into the pressure cooker, then put the pig's feet in and out of the frying pan, cover and pressurize, and finish after 30 minutes.

Step 4: wait for 20 minutes (stuffy), put it into a bowl and serve.

Materials required:

Pig's feet: 700g

Spring bamboo shoots: 400g

Peanuts: 100g

Green pepper: 10g

Scallion: 5g

Ginger: 10g

Dried red pepper: 5g

Old style: two spoonfuls

Raw soy sauce: 1 teaspoon

Sugar: 1 teaspoon

Wine: 1 teaspoon

Water: moderate

Note: 1, green pepper, star anise (I did not add) can be wrapped with gauze.

Production difficulty: ordinary

Technology: stewing

Production time: one day

Taste: slightly spicy