Collagen that everyone can afford ---------- rose beancurd pig feet
This dish has been cooked several times. It tastes great. Pig feet are rich in collagen. It is not only delicious, but also beautifies our skin. Can we eat more.Fermented bean curd is used for cooking. I have only made steamed bean curd before. I have always wanted to try it since I saw the fermented bean curd pig feet made by Lao Yang. However, after trying it, I was out of control.Red fermented bean curd must be used to make pig feet with fermented bean curd if they want to have a beautiful color. This kind of rose fermented bean curd is very suitable.My production process only changed a little.The bean sprouts and vegetables in the photo were planted in the lady's garden bought in the supermarket. They are really edible. We have picked them several times, but it's a pity that there are only a few each time.We usually like to eat soft pig feet, so the cooking time should be longer.If there are scallions and coriander, it is also good to put them in at last.
Step 1 . Wash the chopped pig feet.
Step 2 . Put ginger slices and Baijiu in the water, and blanch the pig's feet with water.
Step 3 . Wash the scalded pig's feet with clean water.
Step 4 . Prepare ginger slices, scallions, dried peppers.
Step 5 . This is my favorite fermented bean curd for making fermented bean curd pig feet.
Step 6 . The prepared ingredients and fermented beancurd, because I add more fermented beancurd juice, so 3 pieces of fermented beancurd is enough. Once I used only fermented beancurd juice to make fermented beancurd pig feet, and the final taste is still good.
Step 7 . Put a small amount of oil in the pot and fry with pepper until fragrant.
Step 8 . Put the pig's feet in and stir fry.
Step 9 . It seems that there is no oil in the process of frying the pig's hoof, but it is fried dry. It may be because I put less oil at the beginning, so at this time, I can put rock sugar into it and stir fry it, and then directly put the prepared ginger, spring onion, dry pepper.
Step 10 . Mash the fermented beancurd, pour it into the pot, and put an appropriate amount of thirteen spices, cooking wine and raw soy sauce. Because both fermented beancurd and raw soy sauce have salt taste, and I put a lot of fermented beancurd juice, so I don't put any more salt.
Step 11 . Stir fry evenly. At this time, it's quite appetizing to look at the color.
Step 12 . Put hot water into the pig's hoof. After the water boils, burn it slowly over a low fire for about 2 hours. According to our acceptance of the soft and hard pig's hoof, we like to eat very soft ones, so we burn them for a long time. Finally, collect the juice over a high fire, and put some chicken essence and sesame oil before cooking.
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