A soft, glutinous and delicious meal - Braised Peanut Hoof
Overview
I really can’t make peanut ham with clear soup. . . I love soy sauce, and I love thick oily red sauce. If the photo doesn’t look pretty, it’s not pretty. Just eat it and it will satisfy your taste. After making this pot during the Chinese New Year, it took seven or eight people a few minutes to reach the bottom. I only ate a few peanut kernels, so I made another pot today.
Tags
Ingredients
Steps
-
Add a pig's trotters and thighs, wash and cut into pieces. The front hooves should be used. Fat and thin are evenly distributed. This one weighs about 2 pounds and 1 tael. Heat hot water in a pot, add cooking wine and three slices of ginger, blanch the hoof and remove the foam.
-
In another pot, add water, add garlic, ginger slices, dried red pepper, star anise, light soy sauce, and dark soy sauce and cook for 20 minutes until the flavor of the ingredients is released.
-
Add the blanched pig's trotters and bring to a boil over high heat. Do not use cold water to heat the trotters. This will cause the meat to shrink and taste bad.
-
After boiling, add half a piece of brown sugar (about 5CM long and wide, 1CM thick, much better than white sugar, generally brown sugar is used in Guangdong), a piece of fermented bean curd and fermented bean curd juice (Wang Zhihe's red fermented bean curd, combining the north and south) and boil again.
-
Turn to low heat, cover the pot and simmer for an hour. It is really a low heat. It tastes delicious when simmered on low heat. After an hour, add the washed peanuts and continue to simmer on low heat for 45 minutes.
-
At this time, add salt to taste. The amount of salt depends on your taste. Then turn to high heat and reduce the juice.
