Pig's Trotter with tea sauce-You Are Foodie

By Spencer
37

Pig's Trotter with tea sauce

I had a whim and wanted to try what would happen to the pig's feet cooked with Sha Cha sauce, so I had this dish. It tastes really good! No, you try? The only disadvantage is that the pressure cooker has been pressed for too long, and the pig's feet are too soft, but it's easier to eat and more delicious! Also, the effect of taking photos at night is too bad to show its delicious. There is no way. Just make do with it!

Main Ingredients

Camellia sauce appropriate amount
pig 's trotters A moderate amount of

Auxiliary Ingredients

scallion A moderate amount of

Step 1 . Clean half of the fresh pig hooves, especially the pig skin and the hair on it.

Step 2 . Take a bowl and add two teaspoons of sand tea sauce.

Step 3 . Add two spoonfuls of soy sauce, stir well and set aside.

Step 4 . Boil water in the pot, blanch the pig's feet to remove blood.

Step 5 . Heat the oil in the pan (only a small amount of oil should be added, and the pig hooves will come out later). Add the pig hooves and stir fry them to get the oil.

Step 6 . After the oil is removed from the pig's hooves, add the mixed sand tea sauce and water, slightly submerge the pig's hooves, cover and boil.

Step 7 . Turn into the inner liner of the electric pressure cooker, add a small section of green onion, and hit the pig's hooves. (If you don't want to press it too badly, press it for less time, or directly burn it on a frying pan)

Step 8 . After pressing, take it out and pour it into the frying pan again after being deflated.

Step 9 . Prepare some scallions.

Step 10 . Turn off when the juice is almost dry.

Step 11 . Serve on a plate and sprinkle with chopped green onion.

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