Large taro) pig's feet, wine, salt, ginger

Practice 1. pot put a small pot of water, put the ginger, boil, put the pig's feet, to be out of the blood froth, fish out

2. taro peeling (remember to wear gloves peeling, otherwise the hand contact with the juice of the taro will be very itchy)

3. Taro cut small pieces, sprinkle a little salt and stir, so that each piece of taro on a little bit of salt

4. to a small pot of oil heating until small bubbles, put taro frying until slightly brown, fish out

5.

4. to a small half pot of oil over medium heat until bubbling, put the taro, fried to slightly yellow fish out

5. pour out the oil, leave a little oil, change the heat, put the pig's feet, fry for a moment, put the wine and then stir fry

6. put water to submerge the pig's feet so far, cook for 10 minutes, put the fried taro

7. change to a low heat simmering for 20 minutes can

1. large taro peeled, cut large pieces of thick pieces

1. Wash, cut large thick pieces, put into the boiling oil and fry until slightly yellow, pick up and wait for use. Pork knuckle chopped pieces, cleaned, flying water and then cold river, sheng dry water.

2. Oil burst incense, ginger, garlic, pork knuckles, add two cups of water, high heat to boil, change the heat to simmer for about 1 hour, add the taro fried to a slight yellow, simmer until the pork knuckles, taro cooked, add green onion and red pepper, can be on the table.

Preparation tips

Because of the deep-frying process, you need to prepare about 500 grams of vegetable oil.

Food Compatibility

Taro: Taro should not be eaten with bananas.

Practice two

Pork knuckles 1000 grams, taro 500 grams, 30 grams of ginger, 30 grams of green onion. Seasoning salad oil 50 grams, 5 grams of five-spice powder, 50 grams of salt, 50 grams of sugar color (white sugar or rock sugar with water boiled over low heat) 50 grams, 2 grams of chicken essence, 1 gram of monosodium glutamate.

Practice

1, the pig's hands after washing, chopped into 2 cm square block, into the boiling water blanch 7 minutes. Taro peeled and cut into the same size as the pork knuckle pieces, code about 5 grams of salt marinade.

2, the pot under the bottom of the oil burned to 40% hot, put onions, ginger, fire incense after adding 2000 grams of water, into the sugar color, salt, five-spice powder, chicken essence, monosodium glutamate, down into the pig's hand block to change the low-fire fire leaning for 45 minutes to the soft and sticky, will be boiled pig's hand in a bowl, taro put on the surface, mixed with the original soup, into the cage steaming for 15 minutes, when served, turn the plate that is completed.

Taro: peel and cut into pieces, and pig's feet about the same size on the line, into the frying pan deep-fried to drain the oil spare.

Pig's Feet: Wash the pig's feet and cook them in boiling water for a while, then drain.

Practice: 1, hot pan oil, ginger and garlic slices burst incense, a little fine sugar small fire until the sugar melting. Put into the pig's foot pieces, stir fry color, add dark soy sauce stir fry evenly.

2, transfer to a large pot (can also be used electric blunt pot), add enough water to boil over high heat, change to low heat and slowly simmer for about an hour or more.

3, the stewed pig's feet to medium-sized pot pot, once again high heat to boil, add fried taro, boil, cover, turn to low heat with the pot and then slowly simmering, I forget how long to simmer. Almost good to add chili circles, green onion segments, add a little salt, turn off the fire on the table.