Hoof of pig of braise in soy sauce is together delicate, still contain a lot ofall sorts of nutrition and collagen albumen, it is to suit MM to feed most those who fillBig eat.
With makings
The practice of hoof of pig of braise in soy sauce
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It is good that pig hoof blows wool to wash only cut, scald water is stand-by
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Oil is put in boiler, put crystal sugar, small fire arrives the agitate after melting, enter pig hoof next, break up fry to even chromatically
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Join often smoke, green ginger garlic, anise, Chinese prickly ash, dry chili, cassia bark, cooking wine, break up fry to smell fragrance
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In putting the pig hoof that has fried into voltage force Bao, add right amount clear water, choose legume / key of tendons of beef, set calm time 50 minutes
Small stick person
Here still has two cate small doohickey to want to tell everybody:
1, the supermarket has the stew condiment that has packed, if time is limited, also can buy directly with, very convenient;
2, although pig hoof is delicate, but hypertensive friend shoulds not be how to eat Oh!
Pig hoof is stewed not quite easily boil crisp sodden, because this suggests,do with high-pressured boiler.
1, the supermarket has the stew condiment that has packed, if time is limited, also can buy directly with, very convenient;
2, although pig hoof is delicate, but hypertensive friend shoulds not be how to eat Oh!
Pig hoof is stewed not quite easily boil crisp sodden, because this suggests,do with high-pressured boiler.