Materials

Pig's tail 2 green onions 3 garlic 3 cloves chili pepper 1 star anise 1 rock sugar 1 tsp ginger 3 slices 38 degrees Kinmen sorghum wine 1/2 cup (measure cup) soy sauce 1/2 cup mushroom oyster sauce 1 tbsp water

Practice

1

Wash the pig's tail, then boil it in boiling water, drain it and reserve it for use.

2

Pat the garlic. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Add the freshly boiled pig tails. Stir-fry until the surface is a little bit cha-cha-cha. Remove from the pan and set aside.

3

Prepare the inner pot of an electric pot. Add the spices

4

Add the sautéed pig tails. Drizzle with 38 degree Kinmen Kaoliang Liquor. Add the sauce water (just enough to cover the pig tails) to the electric pot. 2 cups of water in the outer pot... Hey, hey, hey. This is good ~~ just wait for the electric pot to jump up

5

Kimmen sorghum to clear, transparent, pure texture Aromatic sweet and pure to win the favor of the people. Although 38-degree sorghum does not have the spicy taste of high alcohol concentration, it does have a sweet and mellow aftertaste. In addition to drinking it, it can also be used in cooking.

6

Pig's tail is a combination of skin, sinew, meat, and bone, and the aroma of fresh onion, ginger, and garlic is captured in the marinade when it is stewed, and it is simmered on a low flame so that the mellow and mellow aroma of Daigo can be fully integrated into the phew.