Braised hoofed turtle
The taste is soft and waxy, and the taste is salty and fresh. The oil tofu has absorbed enough of the meat juice of the hoof, and the juice of the bite is just not put away!
Step 1 . The raw materials are washed and ready for use. The hoof bangs have been chopped and burned when they were bought.
Step 2 . Put white wine in the pot, kick the hoof, open the pot cover, boil it, and then flush the foam away for standby.
Step 3 . Put a small amount of oil in the frying pan, and stir fry the sugar over low heat with rock sugar.
Step 4 . Stir fry the lower hooves.
Step 5 . The ratio of light soy sauce and dark soy sauce is 2:1, stir well.
Step 6 . Transfer it into a pressure cooker with tofu, and add water until it is over the hoof.
Step 7 . After aeration, press the high fire for 25 minutes.
Step 8 . Turn into a frying pan, put a small amount of salt, and collect the juice out of the pan.
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