Preparation materials: 2 pig's feet, 300g lotus root, 50g lotus seed (dried), half bowl of rice wine, appropriate amount of cooking wine, 2 segments of green onion, 20g of ginger, 5 cloves of garlic, 4 spoons of soy sauce, 5 spoons of soy sauce, sugar 1 spoon, appropriate amount of salt, 5g of hawthorn and 5g of dried tangerine peel.
Production steps:
1, the ingredients are ready, and the frozen trotters are thawed in advance.
2, the pig's feet are chopped, washed and then boiled in cold water. Add a proper amount of cooking wine, blanch for 4 minutes, remove and wash, peel the lotus root and cut into large pieces. Cored lotus seeds, washed and set aside.
3, wok, a small amount of oil, stir-fry the pig's feet until slightly discolored, add a spoonful of sugar on low heat, stir-fry until melted (it is better to have rock sugar).
4. Pour in half a bowl of rice wine and boil it to taste.
5. Add 4 spoons of soy sauce and 5 spoons of soy sauce, and color evenly.
6, pour the lotus root, stir fry and color. Add hot water without pig's feet.
7. Pour into Supor electric pressure cooker and add lotus seeds, onion, ginger and garlic, dried tangerine peel and hawthorn.
8. Select the bean/tendon program and stew for about 45 minutes. Open the lid and collect the juice 10 minute. Adjust a proper amount of salt before taking out of the pan (if there is no electric pressure cooker, you can use the pressure cooker of ordinary coal-fired steam stove, and steam it after medium fire 15-20 minutes).
9, out of the pot
10, finished product drawing