Main Ingredients: 1 Chinese water chestnut

Ingredients: 2 Chinese herbs, 1 piece of cinnamon, a few green onions, a few slices of ginger, a small bowl of Chinese cooking wine, 2 tbsp light soy sauce, 3 tbsp sugar, 2 tbsp cooking oil

Practice

1: Blanch and pull out the hairs of Chinese water chestnuts, and set aside.

2, frying pan sit on the fire put 2 tbsp oil, then put 2 tbsp sugar, stir fry sugar color, put the hooves, stir frying to make the skin slightly yellow.

3, and then put the old soy sauce, cooking wine, stir fry into the soy sauce you need red, you can add or subtract as appropriate.

4, put the frying pan in the hooves in the pressure cooker, pour the soup on the hooves, put green onions, ginger, dashi, cinnamon and the remaining sugar, and then add water from the side of the pot, the amount of water should be added to the full, but do not conceal over the hooves, to reveal the skin. Cover the pot and pressurize for 25 minutes.

5, change the frying pan, the pressure cooker hooves and a large amount of soup poured in, high heat to boil to collect the juice, slightly concentrated, change to medium heat, low heat. In the collection of juice, with a spatula constantly pour the soup on the hoof, until the soup is thick, hoof red, cease fire. The work is done.

Tips

1, stir-fry sugar color, so that the hooves can be more colorful.

2, electric pressure cooker, can only be pressed 25 minutes, more will be rotten not shaped, with chopsticks poke hooves, can poke the bottom on the line.

3, collect juice to be patient, not away from people, especially fast concentrated thick, to small fire, the hoof with a chopstick empty some, or it is easy to stick to the pot.