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Braised pig tail with yellow rice wine in winter

When I was a child, the old people always had such a saying: if the child's mouth watering, just eat pigtail. I don't know if this folk secret recipe works, but for those who like to eat pigtail, no matter what style of pigtail is cooked, it's delicious!

raw materials: pig tail 900g, scallion, ginger, garlic, cinnamon, star anise, dried hawthorn, soy sauce, rock sugar 40-50g, rice wine 2 bags, salt

Method:

1. Pig tail in advance to let the seller cut, to miscellaneous hair, wash

2. Pot into cold water, add green onions and ginger, pour some wine, pig tail blanch

3. After boiling, remove the froth, take out the pigtail, drain the water and set aside, and discard the rest

4. Cut off the scallion, peel the garlic, and prepare ginger slices, rock sugar, star anise, cinnamon and dried Hawthorn slices

5. Spread the scallion, ginger and garlic at the bottom of the casserole, so it's not easy for the pig's tail to stick to the bottom

6. Then add the other ingredients prepared in step 4, pour in two bags of yellow rice wine, add an appropriate amount of soy sauce, if the liquid can't be completely over pigtail, it's OK, because pigtail is easier to ripen

7. Boil in high heat and simmer in low heat for 70 or 80 minutes, or you can eat and watch for yourself. If you like to have toughness, shorten the simmering time

8. Add some salt and season by yourself

9. Today's yellow rice wine stewed pig's tail is a good dish for drinking, so when you have nothing to do in winter, you can enjoy this kind of food with many friends!