Sauerkraut and pig's feet in casserole

Sauerkraut and pig's feet in casserole

Introduction:

"Hot and sour, refreshing and not greasy. The crispness of sauerkraut and the fragrance of pig's hoof are spicy and can't stop. Sauerkraut absorbs the meat oil of pig's hoof and makes the pig's hoof soup more refreshing. "

Production steps:

Step 1: raw material map, pig's hoof is required to be chopped when buying.

Step 2: blanch the pig's hooves. When the water is boiling, you can put some wine to remove the fishy smell. Cook for a while, dirty things will come out, fished out in clean water to wash.

Step 3: wash and soak pickled cabbage for half an hour. If there is flavor in the market, blanch it with boiling water.

Step 4: put oil in the oil, fry shallot, ginger, garlic, red pepper and star anise at 50% heat.

Step 5: saute sauerkraut, add some five spice powder and add water.

Step 6: Pig's feet can be directly stewed in this way, but I turned to casserole and stewed rotten.

Step 7: don't use too much water in the casserole, just submerge it quickly, stew for one and a half hours, adjust the salt taste. Simmer for another half an hour.

Step 8: put some chicken essence or monosodium glutamate to improve the flavor before leaving the pot.

Materials required:

Pig's hoof: one

Sauerkraut: one

Garlic: Five

Onion: three sections

Ginger: three pieces

Star anise: two

Red pepper segment: moderate amount

Salt: right amount

Five spice powder: 1 teaspoon

MSG: 1 teaspoon

Note: 1, fried sauerkraut oil is not much, a spoonful is enough, or pig feet out of oil will appear a lot of oil. 2, the remaining soup sauerkraut don't pour out, cook some noodles in it, absolutely great! 3. If you don't have a casserole, you can use a soup pot to stew over high heat and low heat for the same time

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: sour and salty