Introduction

Pig hand:

It is flat in nature and sweet and salty in taste; It has the functions of tonifying weakness, nourishing kidney essence and strengthening waist and knees. Suitable for people with weak waist and feet; It is suitable for people with chronic ulceration of carbuncle and sore. Choose a pig's hand, preferably a forehand, with less bones and more meat. The joints of the back hand are relatively large and have many bones.

materials

3 pig's forehand, 3 pieces of ginger and star anise, one piece of cinnamon, cooking wine, soy sauce, soy sauce, sugar and salt

method

(1) chop the pig's hand into small pieces (usually when you buy it)

(2) put it in a pot and fry it without oil.

(3) pour the cooking wine, do not cover it, and stir fry until the cooking wine evaporates.

(4) Crush the ginger and pour it into the pot to continue frying.

(5) Pour in a small amount of soy sauce for coloring, pour in soy sauce, and then add water (if it is a pressure cooker, it needs little water.

? If it's an ordinary casserole, it needs more, otherwise the water will dry and it will be easy to burn off.)

(6) Pour in star anise and cinnamon, and cover the lid. (Electric pressure cooker is set to 15 minutes, ordinary pressure cooker,

? SAIC takes 15-2 minutes, while Shabao takes 1 hour)

(7) After cooking, the pressure cooker is vented, and the lid is opened and poured into the wok.

(8) add appropriate amount of white sugar to the fire, and then add appropriate amount of salt after the soup is thickened and tasted. Tips

1. Dry-fry in a pot, remove fishy smell, and shape

2. Add cooking wine to dry-fry, and when the wine evaporates, the fishy smell will evaporate

3. Do not use too much soy sauce, just for coloring. 4. Finally, add sugar to understand the bitterness of soy sauce, harmonize the taste and collect thick soup.