Lazy version of braised meat
Overview
Super delicious. Super convenient. I have tried various braised food buns from different brands, and even the ones I mixed were not as good as this one. It saves trouble and is convenient. This is all thanks to my business trip to Chongqing last month. When I got there, I didn’t pay much attention to work matters. I just studied the food there and came to the conclusion that as long as there are hot pot base ingredients, I can hold all kinds of Sichuan cuisine. This is what a local colleague told me, such as spicy hotpot, Maoxuewang, Malatang, stir-fry, cold pot skewers... I’ve tried several, and I’m really getting used to it. But the premise is that you have to buy the hot pot base you like. The base of Qiuxia is my favorite that I have tried. It is very fragrant but not particularly spicy and is slightly spicy. This time I marinated dried tofu, pig's trotters, eggs, and duck feet. Personally, I think the taste will be better after marinating for a few hours and then taking it out. After stewing the soup, I then threw in a few beef spine bones to make sauce bones.
Tags
Ingredients
Steps
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Boil a pot of water, first boil the eggs and take them out, then add onion leaves and ginger, boil the duck feet and pig trotters, take them out and rinse them with cold water.
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Cut the carrots, onions and green onions into small pieces. Slice ginger.
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I like to use a rice cooker to make braised food or soup because it can maintain a constant temperature and lock in moisture. Put the pig's trotters, eggs, and dried tofu into the rice cooker.
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Place onions, carrots, garlic and ginger, add 1/4 piece of hot pot base, add oyster sauce, soy sauce, salt, sugar and water. Set the rice cooker to the soup function for 2 hours. It takes about an hour and a half to put the duck feet in. After 2 hours, let it simmer for 40 minutes for more flavor.
