Red Suckling Pig Hand

Name: Red Suckling Pig Hand
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Trotters; 1.5 teaspoons salt; 1 tablespoon Soy sauce; 1 tablespoon crystal sugar; 1 small piece ginger; 15 capsules pepper; 2 tablespoons Cooking Wine; 1 piece Fermented bean curd (red); 1.5 tbsp Vegetable oil; Some water

by Soybean family

5.0 (1)

Favorite

4

Difficulty

Easy

Time

1h

Serving

3

Whenever I saw such fatty scaffolds, I didn’t dare to try it. Later, under the leadership of the whole family, I found that this thing looked fatty. In the process of making, as long as it is handled properly, it will make you want to continue eating after eating. a feeling of. On the occasion of Father's Day, I made a pork knuckle that my father loved to eat. Although the old man couldn't eat it in his hometown, it was a good example of his daughter's desire for him.

Red Suckling Pig Hand

1. The pig trotter asked the seller to help chop 1 into 6~8 pieces. After taking it home, clean the upper hair first, and then wash it several times with warm water and drain the water.

2. Add the soy sauce, pepper, cooking wine, and salt to the processed pork knuckles, mix well, and marinate for about half an hour

3. Pickled pork knuckles, boil water in a pot, remove

4. Add a little vegetable oil to the pot, add shredded ginger and stir fry to get a fragrance. Add the pork feet after the water is over, and stir fry slowly on low heat. When both sides have turned golden brown, drop a few drops of cooking wine and continue stir fry a few times

5. Add appropriate amount of water (the amount of water can cover the pig's knuckles), boil the pot and pour it into the casserole, add rock sugar and start to simmer slowly. After simmering for about 15 minutes, add the red fermented bean curd and continue to simmer for about 20 minutes