Rock sugar pork feet
Home cooked dishes with Nanchang characteristicsThis dish must be cooked with the glue of pig's feet before it tastes good. Also, have you noticed that I use very few spices? What about the problem of getting rid of fishy smell? Hehe, don't worry. Star anise, cinnamon and rice wine can shoulder this important task. Our housewives cook at home. If there are few ingredients and the taste is good, of course it's best! Right?
Step 1 . Cut a pig's foot into pieces and wash it with flying water.
Step 2 . Prepare star anise and cinnamon.
Step 3 . Prepare a handful of rock candy.
Step 4 . When the pig feet are boiled in hot water, prepare star anise, cinnamon and a handful of rock sugar.
Step 5 . Heat the pot a little, add a small amount of oil, reduce the heat (the lowest level), add rock sugar, and start boiling.
Step 6 . The rock sugar starts to melt. Stir it slowly with a shovel. Be careful of oil splashing when boiling.
Step 7 . The sugar color is obvious.
Step 8 . The rock sugar melted completely and began to turn sugar.
Step 9 . It starts to bubble. At this time, you can put pig feet in it.
Step 10 . After boiling the sugar color, pour the pork feet, star anise and cinnamon into the fire and start to explode. You can see the sugar color on the pork feet, like putting soy sauce; Stir fry for about 5 minutes, add rice wine, and a proper amount of Lao Tzu to make the color of the finished product thicker and more colorful.
Step 11 . Add water, add a small teaspoon of salt and a little mushroom essence, transfer to the pressure cooker, exhaust and press for 10-15 minutes. I use the electric pressure cooker, select the "meat / ribs" function key, and wait for it to "didi" me! (for taking photos, a small part of the pig's hoof was a little burnt when it was exploded.).
Step 12 . After the pig feet are pressed in the pressure cooker, return to the pot to collect the juice over a high fire. When the soup begins to thicken, stir fry it with a shovel continuously, so that the soup can be evenly wrapped on each piece of meat until the color is deepened, the soup is thick and the oil comes out. (this step is very important!)
Step 13 . After the pig feet are pressed in the pressure cooker, return to the pot to collect the juice over a high fire. When the soup begins to thicken, stir fry it with a shovel continuously, so that the soup can be evenly wrapped on each piece of meat until the color is deepened, the soup is thick and the oil comes out. (this step is very important!)
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