[home-cooked Meat Dishes Suitable for Summer]---stir-fried Hoof Pork with Wine

Name: [home-cooked Meat Dishes Suitable for Summer]---stir-fried Hoof Pork with Wine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Hoof; Some Venetian knot; Some Tofu bubble; Some Rice wine; Some ginger; Some Dried chili; Some star anise; Some salt; Some Five spice powder; Some White wine; Some Soy sauce; Some Chicken Essence; Some crystal sugar

by Old Yang's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Will you refuse a scented hoof?

After the stir-frying process, a lot of oil in the hoofs comes out, and the ingenious use of sugar color makes the meat crispy on the outside and tender on the inside. With the fragrance of rice wine, a few hours of stewing, as well as louver knots and tofu puffs, this pot is delicious just by thinking about it. "

[home-cooked Meat Dishes Suitable for Summer]---stir-fried Hoof Pork with Wine

1. Boil the hoof and boil with white wine in the water. Do not cover the pot. Remove, wash and remove hair for later use. Strain the rice wine and slice ginger.

[home-cooked Meat Dishes Suitable for Summer]---stir-fried Hoof Pork with Wine recipe

2. Put rock sugar in the pot to boil and fry the sugar color.

3. After the sugar color is fried, pour out all the oil in the pan, add dried chili, ginger, and star anise to stir-fry for two or three minutes on medium heat. The pork skin will make a popping sound when stir-fried, so pay attention to safety. Sprinkle some five-spice powder and stir well.

4. Put in the dark soy sauce 1:2, rice wine, hot water, and half of the salt. Bring to a boil over high heat and simmer for one hour.

5. Add the fennel knot and tofu bubble and continue to simmer for an hour.

6. Taste it, adjust the salt until it's a little light for your own consumption, collect the juice over high heat, add MSG or chicken essence to make it out of the pot.

Tips:
Afterword:

1. For the dishes that need to be stewed, such as braised stew and sauce stew, I will switch the two pots, one is a wok and the other is a soup pot. Although it is better to use a casserole, the stewed taste is still inferior. It is too soft and not delicious. It is stewed in a low heat in a saucepan, and the taste is strong and the meat is very fragrant. The soup pot simmers well, and the sauce in the wok is great.

2. The whole process should be less oil, and all the oil from the stir-fried hoof must be drained.

3. You can use all rice wine without water, but I don’t buy much rice wine, so I mix it with water, and I need to mix it with hot water.

4. The step of stir-frying the hoofs must be longer, so that the gravy is locked and it tastes more delicious. But pay attention to safety during the frying process.

5. You can learn that I will cook it in the morning at a fixed time, and I will start the meal when I come back at noon to collect the juice! As for the side dishes, you can match it yourself, but what a classic braised pork with louver knots!