Smoked sauce New Year goods are coming, sauce pig ears, sauce pig tail, smoked chicken, smoked elbows, smoked pig trotters, this Chinese New Year's Eve rice is hearty enough!
By Old Feng Roast Sheep Scorpion Restaurant
<h2>Royalties</h2>
White Kou 10 g
Grass fruit 10 g
Nutmeg 10 g
Peppercorns 10 g
Cloves 3 g
White Root 40 g
Cumin 35 g
Cinnamon 30 g
Dial 20 g
Large ingredients to taste
Gardenia to taste
Thin yellow sauce to taste
Half a pound of onion
Ginger half a pound
A large bowl of rock sugar
Butter hen one
Elbow one
Pig's trotters two
Pig tail one
Pig ears a pound
Cumin to taste
Xiaomi to taste
<h2>Practice steps</h2>
1, blanch the water in advance, burn the hair, and blanch the water again. Sauce pig tail, pig ears
2, the large material is cleaned, another pot, put oil in the pot, fry the large ingredients, fry the large ingredients until brown, and then put in the sauce soup to stimulate the aroma of the large ingredients
3: Pour the large soup into the sauce
4: Cook the spices in a single pot
5: Pour the remaining sugar color into the sauce, tone and adjust the salinity
6: Cook on high heat for 40 minutes, pour in the soup, cover the pot and simmer for 40 minutes to 1 hour
7. Millet smoked elbow. Spread a piece of tin foil on the pot, cover with a layer of sugar, a layer of millet, a layer of sugar, cover the curtain, put in the elbow, and cover the pot
8, the fire first let it on the green smoke, the taste of the smoke a little bit into the smoke, and finally on the yellow smoke
9, yellow smoke up, turn off the heat for 30 seconds to a minute, light the fire, let the pig's trotters gather smoke
10. Remove from the pot
11. Cumin smoked chicken. Spread a piece of tin foil on the pot, cover it with a layer of sugar, a layer of cumin, and bury the cumin grains in the middle of the sugar. Cover the curtain, put in the chicken, and cover the pot.
12, the fire first let it on the green smoke, the taste of the smoke a little bit into it, and finally on the yellow smoke
13, yellow smoke up, turn off the heat for 30 seconds to a minute, light the fire, let the chickens gather smoke
14: Remove from the pot
15: After smoking the chicken, apply a little sesame oil
16. Sugar-smoked pig's trotters. Spread a piece of tin foil on the pot, cover with a layer of sugar, cover the curtain, put in the pig's trotters, and cover the pot lid
17, the fire first let it on the green smoke, the taste of the smoke a little bit into the smoke, and finally on the yellow smoke. Yellow smoke rises, turns off the heat for 30 seconds to a minute, lights it, and allows the pig's trotters to collect smoke
18. Remove from the pot
19. Sauce pig's tail and pig's ears
20, cumin smoked chicken, millet smoked elbows, sugar smoked pig's trotters
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