Raw materials of pig's feet for foster mothers: 800g of pig's feet, 200g of white gourd ladle, 0/00g of minced meat100g of smoked bamboo shoots100g, 50g of Laoganma douchi, 50g of green pepper rings and a small amount of onion. Salt, soy sauce, chicken essence, sugar, monosodium glutamate, edible oil, Sichuan-style marinade 1 pot. Practice: 1. Soak pig's trotters in water in a hot pot, spread a layer of soy sauce on the surface when picking them up, fry them in the pot until golden brown, cool them, cut them into two pieces, put them in a pressure cooker, and add marinade. When they are easy to get angry and soft, take them out of the pot and put them on a plate. 2. Add some oil to a clean pot, stir-fry the minced meat, then add bamboo shoots, Laoganma Douchi and green and red pepper rings, add salt, chicken essence, monosodium glutamate and white sugar, stir well, then scoop on the pig's feet, sprinkle with onion segments and wrap around the cooked ladle.
Ingredients of braised quail eggs: pork belly 400-450g, eggs 15, 6 slices of ginger, cinnamon 1 segment, 2 star anise, 3 tablespoons of soy sauce, 2 tablespoons of old rock sugar and 2 tablespoons of Shaoxing wine. Practice: 1. Wash the pork belly, put a little rice wine in the water and make it into 2cm pieces. 2. Take the oil pan and put ginger slices, cinnamon and star anise to reveal the fragrance; 3. Stir-fry pork belly; 4. Transfer to a slow cooker, add soy sauce, rice wine and old rock sugar, and heat until all the data are gone. Keep the slow cooker cold for one night. If there is no slow cooker, stew it in an iron pot for 2-3 hours. 5. Cooked quail eggs are steamed and shelled for later use; 6. Turn the stew into a wok, add the eggs and boil the juice; 7. When frying the sugar color, you don't need to pick out the previous ginger, star anise and cinnamon, and cook until the juice is very thick, leaving only a bottom pot.