Cuisine: Peanut and Pig Feet in Casserole
The weather has cooled down again today, and the fried dishes will be cold soon after they are made. I really need to arrange the pot dishes. Everyone will love this classic Cantonese dish. so what are you waiting for?
Peanut and Pig Feet in Casserole Recipe
First watch the recipe table to prepare the required materials!
put cold water in the pot, put pig feet, put two slices of ginger, and a little cooking wine.
Boil the water for a minute, then remove and wash the pig’s feet.
In this step, we will make sauce.
Add oil in a hot pan, then add rock sugar, fry it with medium and low heat, and keep stirring throughout the process.
Stir fry until you can smell the caramel and watch it go from bubbling to bubbling
Then quickly pour in the pork feet we just processed
Remember to stir fry quickly
After stirring evenly, you can see that the pig’s feet are colored, and the color will turn brownish red. Then add drinking water to cover the pig’s feet
Next, start seasoning, add soy sauce, salt, rock sugar, bay leaves, star anise, cinnamon, plum, ginger slices, peanuts, and stir a little
Cover the lid and bring to a boil, then turn to medium heat and simmer for 1.5 hours. If there is not enough water, you can heat the water in and continue to simmer. (It is best to soak the peanuts in water for a few hours. Mine is soaked in advance. The soaked peanuts are more delicious and easier to rot.)
When the time is up, it’s ready to serve.
Ladies, here comes the big pig feet you want~
Tips for Peanut and Pig Feet in Casserole
Stewing for an hour and a half is considered to be medium soft and rotten. If it is eaten by the elderly, it is best to stew for about 2 hours!
If there is not enough water in the middle, you can continue to heat the water to cook, do not add cold water!