Xinlan Hand-made Private Kitchen [soy Bean Boiled Pigtails]——may All Lovers Get Married
1.
1. The pigtails are shaved at three speeds, and cut into sections for later use
2.
2. Boil water in a pot, cool the pigtails in a pot under the water, add Erguotou and ginger slices to boil the clean blood, remove and set aside
3.
3. Soak soybeans in water for 2 hours, fully soak for later use
4.
4. Sit in a pot and oil, 60% of the heat, sauté star anise, cinnamon and ginger
5.
5. Stir fry with beef sauce, spicy chili oil and fragrant
6.
6. Stir-fry the pigtails for 2 minutes until they are colored
7.
7. Add the soybeans and stir fry for 1 minute
8.
8. Add stock, boil over high heat, add homemade monosodium glutamate and salt, turn to medium and low heat and simmer for 1 hour, collect juice on high heat, pour the steamed fish soy sauce, stir fry evenly, just start the pot, in addition, steamed fish soy sauce I only Trust Lee Kum Kee
Tips:
Rory Wow:
1. Soaking soybeans in advance can save cooking time
2. Pig tail has a strong fishy smell, the effect of using Erguotou flying water is much better than cooking wine flying water
3. This dish is delicious and fragrant. One is the delicious polygel of the soy pigtail itself, the second is the mellow sauce of the beef sauce, the third is the long and spicy flavor of the chili red oil, and the fourth is the medicinal fragrance of star anise and cinnamon.
4. Pour the steamed fish soy sauce before it is out of the pot. One is to increase the freshness and the other is to increase the fragrance. However, the aroma of the steamed fish soy sauce is easy to evaporate when heated, so it is used at the end. I only trust Lee Kum Kee
5. Don't collect the juice, just receive 90%, leaving a little soup to taste better
6. This dish is good for both hot food and two foods