Braised pig feet in brown sauce

Braised pig feet in brown sauce

Introduction:

Production steps:

Step 1: cut the pig's hand into pieces, blanch it and remove the hair. When you buy it, it's already cut. There's a little bit on the Maoni. I pull it out by hand. After being watered, it's easy to pull out the swollen pigskin. If it's not easy to pull out, I'll burn it with fire.

Step 2: add a small amount of oil in the pot, add rock sugar, fry out the sugar color, and then add the pig's hands to color.

Step 3: add ginger slices, star anise, dried pepper, garlic, cooking wine, soy sauce and soy sauce in turn, stir fry, add water and cover the pig's hands.

Step 4: bring to a boil over a large fire, put in the small potatoes, bring to a boil again and turn to a low fire.

Step 5: cook for about two hours, until the pig's hands are cooked and rotten, add salt to taste, and collect the juice over high heat

Step 6: Sheng pan.

Materials required:

Pig hand: one

Potato: 9

Rock sugar: 3

Raw soy sauce: 1 tablespoon

Old style: 10 grams

Star anise: one

Salt: right amount

Dried chili: one

Cooking wine: 1 teaspoon

Ginger slices: two

Garlic: one

Note: 1. If you have a pressure cooker, it's better. I don't have it. I just have the usual pot, and the time will be longer.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Maotai flavor