Stewed Pig Feet with Preserved Tofu

Stewed Pig Feet with Preserved Tofu

Introduction:

Production steps:

Step 1: nanru three pieces, add a little rotten milk and press into mud.

Step 2: scallion section, ginger section, millet hot section.

Pig's trotters wash pig's trotters boiling water third steps: a little Baijiu and ginger slices and hot pork.

Step 4: remove the foam.

Step 5: heat the wok, add the pig's feet and stir fry the oil.

Step 6: pour out the excess oil, leave the base oil, saute the scallion, ginger and millet, and put some rock sugar at hand.

Step 7: pour in the rotten milk and stir fry.

Step 8: add water level with pig's hoof and pour in proper amount of soy sauce.

Step 9: move all to the pressure cooker.

Step 10: turn off the fire and let off steam ten minutes after SAIC.

Step 11: pour all into the frying pan.

Step 12: collect the juice in a big fire.

Materials required:

Pig's hoof: right amount

Scallion: right amount

Ginger: right amount

Spicy millet: moderate

Rock sugar: right amount

Baijiu: moderate amount

Soy sauce: moderate

Nanru: moderate amount

Note: 1. The meat will be red and bright only if the juice is collected in a big fire. 2. When adding salt, try salty first. 3. There is no pressure cooker, the water should be sufficient at one time.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh