The highlight of the recipe is ginger bean curd! ! Whoever tries will know! ! Pot smells better than meat! !
However, we should remind everyone that sufu will splash badly when it enters the oil pan, so we should take protective measures!
Materials?
Two fast horses
2 small glasses of spirits
ginger slice
Small onion
garlic
2-3 pieces of fermented bean curd (I used Wang Zhihe red fermented bean curd).
Sichuan pepper
Star Anise
Mircia
dark soy sauce
Light soy sauce
crystal sugar
salt
beer
black pepper
How to make secret pig hands (Wujiang upgraded Epicurus)?
Wash pig hands.
When you buy pig hands in the market or supermarket, you can ask the boss to help you chop them into small pieces.
After the pig's hand is cut in half, each half can be cut into 3-4 pieces.
Add white wine, pepper granules, ginger slices and scallions into clear water, blanch the pig's hands in cold water, then take them out and control drying.
Heat the pan and pour the oil, and the oil will spread all over the bottom of the pan. Add ginger slices and 2-3 pieces of Wang Zhihe fermented bean curd, stir-fry until fragrant.
Then turn the heat down, add the pig's hand and start to stir fry. Add a section of scallion and stir-fry with a pig's hand.
Pour in the old extraction color, then add soy sauce, aniseed, fragrant leaves and salt to taste. After the fragrance comes out, pour the beer into the pig's hand, sprinkle some black pepper in the pot and add rock sugar to help brighten the color.
Wujiang version of the secret pig's hand is to stew the pig's hand with gas-after the beer and pig's hand are boiled on a big fire, turn to a small fire and stew for at least two hours.
(I use an intelligent pressure cooker to save time. Pig's trotters can be stewed very soft, so I choose "tendon file"; If you use a pressure cooker, please boil the beer in the pot first, and then transfer it to the pressure cooker after the foam disappears.
Take the trotters out of the pressure cooker, pour them back into the wok, and turn on the fire to collect the juice.
When the soup is thick, sprinkle garlic into the pot and stir well.
Pig's trotters are delicious both hot and cold.
Soft and rotten when it's hot, and stiff when it's cold ~ choose whatever you like ~