2, sit in a pot and light the fire, add the old soup to boil, put the sauce packet, sugar color, soy sauce, refined salt, monosodium glutamate and cook for 10 minutes into the sauce soup.
3, the pig's tail into the sauce soup, boiling skimmed off the foam, turn to a small fire sauce to cook until the pig's tail is cooked tender, away from the fire immersed in the broth so that it is flavored.
4, when serving, fish out the pigtail, brush with sesame oil, chopped into small pieces, yard in the plate, dripping with a little sauce can be eaten.
1, pig tail cut into sections, with boiling water, and then fished out and washed;
2, put in the pot steamed, about 20 minutes;
3, the pot of oil is hot, add all the ingredients stir-fried;
4, into the steamed pig tail, salt, dripping cooking wine, stir fry, sprinkle chopped green onion, start the pot.
Pig's tail 4, ginger 4 slices, anise 3, cinnamon 3 slices, 20 grams of rock sugar, 50 grams of salad oil, 1 small spoon of soy sauce,
Nanmai 15 grams of milk, the right amount of water, the right amount of chicken essence, the right amount of pepper, the right amount of bok choy
1. pig's tail washed;
2. Chopped into a small section of about one inch or so;
3. ginger slices, anise cinnamon Wash and spare;
4. casserole pour oil, hot, turn on low heat, into the rock sugar;
5. small fire stir-fry until the rock sugar dissolved and caramelized;
6. into the ginger, cinnamon and star anise, stir-frying aroma;
7. turn on the heat, into the pig's tail stir-frying to break the raw;
8. and then add a spoonful of soy sauce and a tablespoon of fermented soy sauce, stir-fried to Even color;
9. Add the pot of water that does not exceed the pig's tail, cook to boiling and then turn to low heat;
10. Cover the pot with a lid and simmer for 30 minutes or so;
11. Turn on the heat to collect until the soup is thick, add a small amount of chicken broth, pepper seasoning and then turn off the fire;
12. On a circle;
14. Finally, the pig's tail into the pot, low-fire heating until the soup boils can be served.
1, pig tails washed and de-flecked (this is an eye work ~ ~ tired) drained, peppercorns in a pot frying hot.
2, take the container, the pig's tail into the pig's tail surface smeared with salt and pepper.
3. Sprinkle salt on the surface. Marinate for about 2 weeks (you can have more days if you are not in a hurry to eat it), take it out, hang it up with a rope and dry it in the sun.
Raw materials: 200g of pork tail, 50g of red onion, 10g each of ginger and green onion, 10g of mushroom.
Seasoning: 50 grams of peanut oil, 10 grams of salt, 10 grams of monosodium glutamate, 10 grams of oyster sauce, 10 grams of dark soy sauce, 50 grams of broth, 5 grams of sesame oil, and an appropriate amount of wet flour.
Making process:
1, pig tail cleaned and cut into small pieces, red onion peeled and sliced, ginger sliced, green onion cut into segments, mushroom sliced.
2, boil the pot of oil into the ginger, red onion, pig tail stir fry until fragrant.
3, add broth, salt, monosodium glutamate, oyster sauce, soy sauce king, mushrooms, scallion segments with medium heat burn through the flavor, and then thickened with wet cornstarch, dripping sesame oil that is.