【shanghai】stewed Hoof with Rock Sugar

Name: 【shanghai】stewed Hoof with Rock Sugar
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Hoof; Some crystal sugar; 1 piece ginger; 2s shallot; 5 pcs pepper; 1 tablespoon Soy sauce; 2 tablespoons Cooking Wine

by Xiao Geng's mother

4.7 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

2

The least thing about braised knuckle is the handful of rock sugar, which is bright and shiny. After a long time of stewing and cooking, the knuckle is crispy and deboned, the skin is sticky and glutinous, and the melted fat is also delicious. Xiao Geng also eats this. Eat your own experience and love to eat skins, but, my son, I am really worried about your weight going on like this! ! ! "

Ingredients

1 Hoof
Some Crystal Sugar

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1 piece Ginger

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2s Shallot

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5 pcs Pepper

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1 tablespoon Soy Sauce

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2 tablespoons Cooking Wine

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【shanghai】stewed Hoof with Rock Sugar

1. Prepared ingredients.

2. Add water to the hooves (over the hooves), add cooking wine, sliced ginger, green onions, and pepper to boil and blanch it again.

3. Wash the scalded hoof and clean any missing hairs.

4. Then add water, ginger slices, dark soy sauce, green onion knot, and pepper.

5. Add water, bring to a boil (over the hoof), simmer about 2 teaspoons over low heat.

6. Add rock sugar, a little salt, light soy sauce and simmer 1 tsp.

7. Finally, the juice can be thickened with a high heat.

Tips:
1. The heat of the stewed hoof must be sufficient to make it crisp.
2. It is best to choose a small deep pot, which can be used to submerge the hoofs with the least amount of water.
3. In the process of burning, the hoof can be turned over once or twice for a more even taste.
4. When collecting the juice, use a spoon to continuously pour the soup on the surface of the hoof.