2. Heat the pot with base oil, add white sugar, stir-fry until dark red, add clear soup, Shaoxing wine, soy sauce, refined salt, onion ginger, pork elbow, pepper, aniseed, cinnamon, Amomum villosum, cardamom, clove, Amomum tsao-ko and fennel, make a medicine bag, put it in the pot, stew it with slow fire until it is 80% mature, and take out the pork elbow with the skin facing down.
3. Put the original soup into a spoon and add monosodium glutamate to boil, hook it with wet starch, pour pepper oil and pour it on the pork elbow. When eating, use thin bones in hooves instead of knives. ?
Salt, monosodium glutamate, sugar, spiced powder, old wine, soy sauce and ginger.
1. In order to marinate the hoof the day before, cut the lean part of the hoof several times without cutting it off, dip it in salt and allspice powder and put it in the refrigerator for later use.
2. First, adjust the sauce, pour the sugar into the pot, turn down the fire and let the sugar melt slowly, and add the right amount of water, ginger, old wine, monosodium glutamate and soy sauce to boil for later use. Friends who love spicy food can add some pepper.
3. Take out the pickled hoof with the skin facing upwards, put it in a pressure cooker, pour in the prepared sauce, cover it and boil it, then turn off the fire and keep the pressure for 20 minutes.
4. After annealing, open the lid, turn the hoof to see if there is too much soup, turn on the fire to collect the juice, turn off the fire when it feels almost the same, and pour out the remaining soup.
5. The sauces and hooves are all ready, so hurry up! Don't eat in a hurry, you can cut it into small pieces with a knife before eating.
1 trotters, 3 shallots, 2 peppers, 1500㏄ water, 1 all-purpose halogen bag, 1 broccoli, 2 tbsp rock sugar, 200㏄ soy sauce, 100㏄.
1. Wash hoofs after hair removal; Cut the onion into pieces and put it in the marinade; Flatten garlic and ginger. Put it aside.
2. Take a large bowl, mix the ingredients with rice wine and soy sauce in the marinade, marinate for about 1 hour (occasionally turn the hoof when marinating), then take out the hoof and fry until it changes color.
3. Hot pot, add appropriate amount of salad oil, add shallots and peppers and stir-fry until the color is the highest.
4. Reheat the pot, add 2 tablespoons salad oil, add rock sugar and stir-fry until the color is the highest, then add soy sauce, rice wine and water to boil.
5. Take a casserole, add onions and peppers from the third method, add hooves from the second method, marinade from the fourth method and all-purpose marinade bag, cook together, cover the pot, turn the heat down, and continue the marinade restriction for 1.5 hours.
6. Cut broccoli into small flowers, blanch and soak in cold water for later use.
7. Take a plate, put it in the braised hoof of method 5, arrange the broccoli of method 6 around, and finally pour a proper amount of marinade on the hoof.