Fermented bean curd and pig's feet

Fermented bean curd and pig's feet

Introduction:

"Pig's feet are very fragrant but greasy. Sufu tastes sweet. It can be fresh and greasy. It's very suitable for cooking meat. Sufu and pig's feet can remove the putty and keep the fresh taste, which is a perfect match. Using this function to cook this dish, the juice can be collected to be thick, and the sauce of Sufu can be completely concentrated into the skin and meat. Not only the taste is different, but also the color is more red and bright. "

Production steps:

Step 1: chop the pig's hooves, blanch them in boiling water, remove and wash them;

Step 2: cut scallion into sections and ginger into slices;

Step 3: put seasoning and water into the pot;

Step 4: put in the processed main material again;

Step 5: cover the pot, start the functions of [juice collection, bean curd hoof] / [sauce stewed beef] / [stewed crisp meat], and the cooking program will be executed automatically;

Step 6: at the end of cooking, stir the ingredients in the pan evenly and put them into the plate.

Materials required:

Pig's feet: 2

Red Sufu: 3 large pieces

Sufu juice: 30ml

Rock sugar: 15g

Salt: 3 G

Oil: 20 ml

Onion: 3 segments

Ginger: 3 tablets

Large materials: 2

Dried pepper: 2

Soy sauce: 5 ml

Cooking wine: 15ml

Water quantity: 1200 ml

Note: 1. No rock sugar can also be replaced by white sugar; 2. Sufu can not be added less, if it is a small sufu, add a few more pieces; 3. When out of the pot, if the pig's feet stick to the bottom of the pot, you can wait for a while, and stir more.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Maoxiang