Soy Pork Tail Pot
1.
Prepare ingredients: wash and cut pig tails, peel garlic cloves, peel ginger, remove soybeans and southern milk
2.
Oil-free hot pan, stir-fry soybeans on low heat until they are in focus, then shovel up
3.
Put it in a basin and soak it in cold water for 1-2 hours (you can also fry the next day, put it in the refrigerator after soaking, and take it out when cooking)
4.
Boil an appropriate amount of water, add a spoonful of salt, ginger, star anise, and pork tail, blanch for a while
5.
Pick up, rinse with cold water, and drain (discard ginger slices and star anise)
6.
Heat up a pan, add a proper amount of oil, saute the garlic cloves, pour the pigtails, and stir for a while, add southern milk, light soy sauce, dark soy sauce, oyster sauce, cooking wine, and ginger slices and continue to stir-fry until it has a fragrance
7.
Add the water that has not covered the surface of the ingredients, cover the pot, boil on high heat and turn to medium heat and simmer for about 1 hour
8.
Cook until a little soup remains, pour the soybeans and stir-fry evenly, cover the pot again and simmer the soup until it is dry
9.
Shovel it up, put it in a casserole, cook on the stove for 1-2 minutes before serving in the original pot
Tips:
Soybeans are fried and simmered. The fragrant powder is chewy and easy to cook.
