Weekend Banquet Dishes-chopped Pepper Trotters
1.
Materials are ready. Add chopped pepper according to personal taste. The fermented bean curd is made of southern white fermented bean curd.
2.
After the trotter is blanched, put it in a pressure cooker and add 2 to 3 times as much water as the trotter. Add ginger slices and a little cooking wine. After SAIC, the pressing cannot exceed 15 minutes.
3.
After suppressing, remove the dry water. The soup is reserved for future use.
4.
Make a fermented bean curd juice, mix the fermented bean curd with a little sesame oil, the taste will be more fragrant.
5.
Heat the wok, add peanut oil, the oil can be a little more. Stir the garlic until fragrant.
6.
Then add the pig's trotters and stir fry, because the moisture of the pig's trotters is relatively large, be careful when frying. Pour the cooking wine and fermented bean curd juice.
7.
Add the pig's trotter soup in the pressure cooker and keep it flush with the trotter's feet. Add pepper and a little sugar.
8.
Finally, add the right amount of soy sauce, and chop the peppers for the protagonist, stir-fry evenly, collect the soup and you can get out of the pot.
Tips:
1. Soy sauce and chopped pepper are very salty, so this dish is enough without adding salt.
2. The fermented bean curd is made of white fermented bean curd, which is common in the south, which matches the taste of chopped pepper.
3. The cooking wine is brewed by itself. Add dried chilies and peppercorns to the 40° sorghum wine.
4. It is advisable to press the trotters in the pressure cooker for no more than 15 minutes. Because the taste of this dish requires a little bit of Q to taste, it's especially good with wine.
