Soy Pork Tail Pot
1.
Prepare ingredients: wash pig tails and cut into sections, peel garlic cloves, peel ginger, remove soybeans and southern milk.
2.
In a pan without oil, stir-fry soybeans on low heat until they become focused, and then shovel them up.
3.
Put it in a basin and soak 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 during cooking)
4.
Boil an appropriate amount of water, add a spoonful of salt, ginger slices, 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 a pan, add a proper amount of oil, saute the garlic cloves, pour the pigtails and stir-fry for a while, add the southern milk, light soy sauce, dark soy sauce, oyster sauce, cooking wine, and ginger slices and continue to stir-fry until the aroma comes out.
7.
Add the water that has not covered the surface of the ingredients, cover the pot, bring to a boil on high heat, and simmer on medium heat 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, put 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.
