The ingredients are as follows: 2 pig tails, soybean 1 bowl, appropriate amount of salad oil, salt 1 spoon, 3 pieces of rock sugar, 3 pieces of onion 1 root, 3 pieces of ginger, 3 pieces of star anise, 2 tablespoons of pepper 1, and a little soy sauce.
The specific method is as follows: soak half a bowl of soybeans in water until the soybeans swell, and clean the pig tail. Because when I bought it, people had already washed their hair, which saved me a lot of trouble. Chop it into small pieces, soak it in water, take it out for later use, add a little oil to the pot, add a few peppers, add onion and ginger and stir-fry until fragrant, then pour the pig's tail into the pot and add a tablespoon of cooking wine to remove the fishy smell and soy sauce. Add star anise and aniseed, or you can add a proper amount of rock sugar (it tastes a little sweet and delicious, and the color is good), and then add a proper amount of salt. After boiling, simmer for a long time, about an hour, until the soup becomes tight, and you can take it out!
Stewed pork tail with peanuts No.2
The ingredients are as follows: pig tail 500g, peanut kernel (fried) 150g, salt 1 teaspoon, and proper amount of water.
The specific method is as follows: wash the pigtail and cut it into small pieces, blanch it, add water to the soup pot, add the blanched pigtail, pour in peanuts, bring it to a boil over high fire, turn to low heat for 2 hours, and season with salt!
No.3 south milk peanut braised pork tail ba
The ingredients are as follows: pig tail 1, peanut 100g, rape 30g, crystal sugar 15g, onion 10g, ginger 10g, garlic 10g, star anise 2, pepper 20 and cinnamon.
The specific methods are as follows: cut the pig tail, wash it, treat the residual pig hair with eyebrow pliers, soak peanuts for one hour, cut the onion, slice the ginger, slightly mash the garlic with a knife, mix the peanut butter and south milk evenly according to the ratio of 2:/kloc-0:, boil the water in the pot, blanch the pig tail for about two minutes, take out the pig tail, rinse it with warm water, drain the water, and pour the oil after the pot is hot. Add a little light soy sauce, a proper amount of dark soy sauce, stir-fry until the color is even, pour in the prepared sauce, stir-fry evenly, pour in unheated hot water, bring to a boil, transfer to an autoclave, put it into a material bag, pour in peanuts, cover the lid and high-pressure valve, turn the fire to SAIC, reduce the fire and pressure for 30-40 minutes, then open the autoclave, and collect the juice over high fire if there is excess soup.
No.4 braised pork tail
The ingredients are as follows: 4 pig tails, 3 teaspoons of salt, half a tablespoon of soy sauce, 4 segments of onion, ginger 1 slice, star anise 1 0g, pepper 1 bar, cinnamon10g, 4 dried peppers, marinated juice1serving, and 0.
The specific method is as follows: wash the pig's tail, put it in cold water, boil the water for a few minutes, beat down the floating foam by the way, then take out the warm water and wash it for later use, add water to the pot, add the boiled pig's tail and the old marinade, skim off the floating foam if there is any after the fire is boiled, and add rice wine, fermented grains and100g sugar water (crystal sugar, crystal sugar). Spices (20g fennel, 0g star anise10g, 5g galangal, 0g cinnamon10g, 5g cardamom, 3g clove, 5g vanilla, 3g licorice, 2g Amomum villosum, 3g Amomum tsaoko, 3g nutmeg and 3g fragrant leaves) are soaked in hot water in advance, and the Amomum tsaoko is mashed with a knife and dried. Turn off the heat after pickling for half an hour, and soak for a while before eating. If you want the color of the incision to be red, you can cut it first and then soak it in salt water. Take it out and cut it into small pieces after soaking!
No.5 braised pork tail
The ingredients are as follows: 500g pig tail, a little salad oil, 1 teaspoon salt, 20g soy sauce, 20g rock sugar, half onion, 3 slices ginger, 1 star anise, 15 pepper, 2 dried peppers and 2 fragrant leaves.
The specific method is as follows: soak the pig's tail in clear water until there is no blood stasis under the skin and it becomes white and tender, then remove the residual hair on it, wash it clean, cut the pig's tail into 5cm sections, put the clear water into the pot, boil it with low fire for 2 minutes, take it out, rinse off the impurities on it under clear water, put the clean pot on the fire for a little heating, add a little salad oil, then add crystal sugar, heat it with low fire, and use it after the sugar is hot. When the crystal sugar is completely melted and a large amount of foam is generated, immediately pour the pig's tail into the pot, stir-fry the pig's tail with medium fire until it is covered with sugar, then stir-fry the pig's tail with soy sauce, add hot water until the pig's tail is covered with soy sauce, put the star anise, pepper, onion ginger, fragrant leaves and dried pepper into the pot, boil it with high fire, stew it with low fire for 40-60 minutes, add salt to half, and simmer for 40-60 minutes.