Stewed Pipa leg-You Are Foodie

By Bill
78

Stewed Pipa leg

Because of my busy work, in order to meet my usual protein intake, I bought some Pipa legs and marinated them in a pot. In this way, I can bring one to my unit every day, one a day, nutritious and healthy!

Main Ingredients

drumsticks A moderate amount of

Auxiliary Ingredients

garlic A moderate amount of
ginger appropriate amount
Regular smoking appropriate amount
Crystal sugar appropriate amount
scallion A moderate amount of
Geranium leaf appropriate amount
chinese cinnamon appropriate amount
fennel appropriate amount
Big stuff appropriate amount
capsicum appropriate amount
Sichuan Pepper appropriate amount

Note: (1) brine soup can be used twice, but it should be refrigerated; (2) If you like to eat pork skin, shredded tofu and so on, you can put it in the brine. The taste is definitely better than what you buy.

Step 1 . Prepare pipa legs: wash, cut each pipa leg twice, blanch it with boiling water (can't be omitted, otherwise it will have fishy smell), and then take it out to dry. Put a small amount of oil and crystal sugar in the pot, and slowly melt them. Put the pipa legs into the pot and braise them in brown sauce. When the pipa legs become golden, remove them for later use.

Step 2 . Prepare marinated soup: put enough water in the casserole to cover the pipa legs, boil the pot, put in pepper, large materials, cumin, cinnamon, sesame leaves, ginger slices, and put in soy sauce (I marinated 8 pipa legs, put about 2 spoonfuls, as long as the marinated soup is dark enough), soy sauce, and lobster sauce

Step 3 . Marinated pipa legs: put the braised pipa legs into the prepared marinated soup. After boiling, add 1 teaspoon of cooking wine and some salt. After boiling, turn down the heat and simmer for about an hour and a half.

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