Pig's paw with chestnuts-You Are Foodie

By Randolph
55

Pig's paw with chestnuts

Main Ingredients

ginger A small piece
Chestnut 300g
Trotter One

Auxiliary Ingredients

Crystal sugar appropriate amount
The soy sauce A moderate amount of
Cooking wine appropriate amount
malt dust appropriate amount

Step 1 . Put water in the pot, and add the sliced ginger, cooking wine, salt and pig's hand.

Step 2 . Picking up the pig hands, rinse the foam with cold water, drain the water, or blow it with an air blower to save time.

Step 3 . Dried pig hands are coated with maltose.

Step 4 . Dry the pig's hand smeared with maltose with a blower, and it will not splash oil when it can be fried.

Step 5 . Heat the pan and pour in the peanut oil.

Step 6 . When the oil is slightly smoking, put the pig's hand with the skin side down into the oil pan, and turn it over to avoid frying.

Step 7 . Fry pork knuckles until golden on both sides, then remove and drain.

Step 8 . Put the fried pork knuckles into the pot, add chestnuts, ginger slices, some cooking wine, soy sauce, salt and rock sugar, and cook for about an hour.

Step 9 . This is how the delicious chestnuts pig hands are finished! The skin of pig's hand is not greasy after frying. Chestnut tastes more delicious after absorbing the taste of pig's hand!

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