Pig's hand 1000g rock sugar 80g

Nannai 1 hakka yellow rice wine half bowl.

Column sauce 1 tablespoon

condiments

Chenpi 1 salt content

Ginger 1 2 tbsp soy sauce

Soy sauce 1 tbsp oyster sauce 1 tbsp.

A little chicken powder

Steps to make lucky pig hands for Guangdong New Year's Eve dinner

1. Prepare ingredients: pig's feet, rock sugar, pillar sauce, yellow wine and southern milk. (Wash the pig's hands, chop them, and scrape off the fine hairs on the pig's hands)

2. Boil a pot of water, put down ginger slices and dried tangerine peel, and add a tablespoon of salt.

3. Mixed compound sauce: soy sauce 1 tablespoon, soy sauce 2 tablespoons, oyster sauce 1 tablespoon. (hereinafter referred to as compound sauce)

4. After the water boils, pour in the pig's hand and cook for 10 minute.

5. Pick it up and soak it in ice water for a while. If there is no ice water, use cold water instead. Pick up and drain. Heat the wok, add some oil and stir-fry the milk until fragrant. Pour in the pig's hand and stir fry for a while. Inverted column waiting for sauce and rock sugar.

Add the compound sauce and stir-fry for about 6 minutes. Pour in yellow wine. Add enough water to boil, cover the pot and stew for 80 minutes on medium heat. (about 5 rice bowls) Simmer on low heat until a little soup remains, add chicken powder, and then turn off the heat and scoop it up. Crispy and gluten-free, cool but not greasy.