Stewed Pipa leg

Stewed Pipa leg

Introduction:

"Because I'm busy at work, I bought some Pipa legs and stewed them in a pot in order to meet my usual protein intake. In this way, I can bring one to work every day, one every day, nutritious and healthy!"

Production steps:

Step 1: prepare the pipa legs: wash them, cut each Pipa leg twice, blanch them with boiling water (do not save, otherwise they will smell fishy), and then take them out to dry. Put a small amount of oil and rock sugar in the pot, melt slowly, put the pipa legs in the pot and cook them until they turn golden, then take them out and set them aside.

Step 2: prepare the stewed soup: put enough water in the casserole that can not surpass the pipa legs, boil the casserole, add pepper, big sauce, fennel, cinnamon, fragrant leaves, ginger slices, add soy sauce (I stewed 8 Pipa legs, put about 2 spoonfuls, as long as the color of the stewed soup is deep enough), soy sauce, Douchi

Step 3: Stewed Pipa legs: put the stewed Pipa legs into the prepared brine soup. After boiling, add 1 spoonful of cooking wine and appropriate amount of salt. Then turn to low heat and simmer slowly for about an hour and a half.

Materials required:

Pipa leg: moderate

Zanthoxylum bungeanum: right amount

Dry red pepper: appropriate amount

Large material: moderate amount

Appropriate amount: Fennel

Cinnamon: moderate

Fragrant leaves: appropriate amount

Scallion: right amount

Rock sugar: right amount

Old style: moderate

Ginger: right amount

Garlic: right amount

Note: (1) marinated soup can be used twice, but it should be refrigerated; (2) if you like to eat pig skin, tofu and so on, you can put it in the marinated soup, the taste is definitely better than the one you bought.

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: Maotai flavor