Red Wine Pigtail

Name: Red Wine Pigtail
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Pigtail; Some peanut; Some Red wine; Some Rice wine; 1 tbsp Soy sauce; 3 slices ginger; 1.5 star anise; Some salt; Some Sugar; Some Chicken Essence

by Norma

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When red wine is used in the dishes, there will always be a strong red wine aroma when it is served. You can smell the fragrance before you taste it. If you look at the color, making braised dishes and red wine must be red and mellow in color, novice kitchen It can also be easily picked up, as long as you remember to use a dull heat as much as possible, and don't stir it too much, you can retain the strong aroma brought by the red wine. "

Red Wine Pigtail

1. 1. The pig tail is cut into small pieces;

2. 2. Add cold water to the rice wine to blanch the pig tails in water and wash them for later use;

3. 3. Wash the red peanuts for later use, prepare star anise and red wine;

4. 4. Heat the pan with oil, add the ginger slices and stir-fry the pigtails until golden brown;

5. 5. Add dark soy sauce, light soy sauce, and sugar and stir fry until it is colored, then pour in red wine and salt and stir a little (don't over stir fry);

6. 6. Put in peanuts and star anise, add water until the material is submerged;

7. 7. After the high heat is boiled, turn to low heat and simmer until the water is dry and the pig tails are soft and waxy (not too crispy, so that the taste will be more Q).

Tips:
Tips:

1. The fine hairs of pig tails need to be carefully pulled out with pliers;

2. Buy red peanuts, soak and rinse with water first to see if there is any fading, in case you buy dyed peanuts;

3. Don't stir fry too much after adding red wine, so as to retain more aroma.