Stewed pig feet with peanuts

Stewed pig feet with peanuts

Introduction:

"I'm a high-end eater, and I've loved it since I was a child (and I'm fat). My dream is to own a small shop one day! So from a long time ago, I kept studying the dishes, adding my favorite ingredients or seasonings to make them delicious and become my own private dishes. I thought about it for a long time to share it! Because delicious food, because sharing will become more delicious! Look down! PS: I want to create the taste of happiness for you in the future. "

Production steps:

Step 1: because every time cooking is more focused, I forgot to take steps! I'll pay attention later!

Step 2: because every time cooking is more focused, I forgot to take steps! I'll pay attention later!

Step 3: because every time cooking is more focused, I forgot to take steps! I'll pay attention later!

Materials required:

Pig feet: 500g

Peanuts: 200g

Salt: right amount

Rock sugar: 3-5 capsules

Soy sauce without salt: 2 teaspoons

Ginger: 8 slices

Scallion slices: 8 slices

Monascus rice: 2G

Star anise: 5

Cinnamon: 3 G

Zanthoxylum: 3 G

Dry pepper: 3 G

Vinegar: right amount

Cooking wine: moderate

Tangerine peel: appropriate amount

Precautions: 1. Add water to the pot, bring to a boil, and add proper amount of cooking wine. Cut a good pig's feet and blanch them. The purpose is to remove the fishy smell of pig's feet. Take it out and flush it with water, then repeat the above steps once. 2. Add proper amount of oil to the frying pan, add rock sugar and stir fry over low heat. Turn the fire down into the pig's feet. Stir until evenly colored. 3. Put in the prepared peeled ginger slices and scallion slices. Stir fry to get the fragrance. Then cook vinegar in turn, and make soy sauce without salt. Stir fry the pork feet into the color of the pig's feet, and then cook the wine into the Baijiu for three times. PS: prepare a casserole, add the right amount of cooking wine, star anise, cinnamon, dry pepper, Chinese prickly ash, tangerine peel and salt. Bring to a boil. Here we need to pay attention to the need to boil in advance, turn to a small fire standby. In addition, the water in the casserole can not be more than pig feet. 4. Pour the fried pig feet into the casserole (scallion and ginger don't need to be removed), turn the high heat to boil for three minutes, turn the medium heat to cook for five minutes, and turn the low heat to stew for one hour. (if possible, the kitchen paper stained with water can be used to micro seal the lid of the casserole). Then the excess soup is thickened by the fire. Can be loaded on the table, with a bowl of rice! Suddenly feel that life is just such a satisfaction! It's delicious. Try it! PS: the salt here is added in two times, the first time is when boiling the water in the casserole, the second time is in the stew, and the 50th minute is added, don't forget! Taste: salty and slightly sweet, leaving a little spicy, smooth taste buds from the tip of the tongue to the throat. Taste: soft and smooth, with a certain Q degree of pig feet. Sisters and brothers who like to eat soft pig feet can stew more for a while! be it so! Stewed pig feet with peanuts ~!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: other