It's cold. Stick some fat on it [braised pig's feet] (pressure cooker version)

It's cold. Stick some fat on it [braised pig's feet] (pressure cooker version)

Introduction:

"It's winter in the north. A southern colleague in the office complained a few days ago: "there is no spring and autumn in Xi'an, and summer is not obvious." Emma, listen to what you mean, Xi'an is the Arctic Circle? Ha ha, but I feel the power of winter these days. Autumn is not so obvious. It's winter before autumn fat can be pasted. Let's change to winter fat. Today, we'll have a very fast pressure cooker version of braised pig's feet. We can eat soft and rotten pig's feet in an hour at most. On this day, spread your arms and put on two hooves, and you will have nothing left. It's a simple way to do it. It's just a bowl of sauce for all seasonings. Novices can try it. "

Production steps:

Materials required:

Pig's hoof: 2 (the best front hoof)

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: 10g

Dried pepper: 5g

Cinnamon: a short piece

Star anise: two

Fragrant leaves: three pieces

Dried Papaya: one piece

Rock sugar: 30g

Soy sauce: 3 tablespoons

Veteran: a large spoon

Oyster sauce: 1 tablespoon

Cooking wine: moderate

Salt and chicken essence: moderate

matters needing attention:

Production difficulty: simple

Process: firing

Production time: one hour

Taste: spiced