Braised pig feet

Braised pig feet

Introduction:

"Braised pig's hoof is a home-made recipe. The main raw material is pig's hoof, which tastes fragrant, delicious, fat but not greasy. The collagen in pig's hoof can be transformed into gelatin in the cooking process. It can combine with a lot of water, so as to effectively improve the body's physiological function and the water storage function of skin tissue cells, prevent premature skin wrinkles and delay skin aging. Pig's hoof has certain auxiliary effect on patients with frequent limb fatigue, leg cramping, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic encephalopathy, It also contributes to the growth and development of young people and slows down the speed of osteoporosis in middle-aged and elderly women; pig's hoof is rich in collagen, which can promote fur growth, pre treat progressive muscular dystrophy, and reduce coronary heart disease and cerebral blood flow. "

Production steps:

Step 1: shred the ginger, cut the scallion into strips and set aside.

Step 2: wash the pig's hoof with clean water, cut it into small pieces and put it in the pot. Put boiling water, 5g green onion and 5g ginger in the pot and boil for 2 minutes. Remove and drain the water.

Step 3: put salad oil in a hot pan, add rock sugar or white sugar, stir fry over low heat until melted, color darker, stop fire.

Step 4: when the pot is cool for a while, put in the pig's feet (if the pot is hot, oil will spill, health and safety are very important), turn down the heat, put in the remaining ginger and scallion, and stir fry until the pig's feet are covered with sugar.

Step 5: add stewed sauce (can be added or subtracted according to personal taste), add boiling water about 1000ml.

Step 6: after boiling (beginning to smell), cover the pot and simmer for about 2 hours in low heat, then collect the juice in high heat. At this time, the soup should be few and viscous, then it can be put out of the pot and fragrant.

Materials required:

Pig hoof: 600g (2 pieces)

Ginger: 10g

Scallion: 15g

Stewed sauce: 70g

Rock sugar: 20g

Notice: 1. Pig's feet should be boiled in an underwater pot. Boiled water can make the skin of pig's hoof more compact, and the skin is not easy to rot when stewing. 2. It's best to use rock sugar, which will make the pig's hoof red and bright. 3. In order to make the finished product soft and tender, only put the stewed sauce without salt. Salt coagulates proteins most easily, so don't put a little salt. 4. When stewing, the minimum fire must be opened. Small fire is the key to ensure that the pig's feet are soft and tender. Large fire will make the pig's feet rotten. 5. If you have cooking wine, you can put about 10g.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Maotai flavor