<H2>五杯豬手</H2>
/ k5 ~1 k2 S; i4 L8 V' o<DIV class=t_msgfont id=postmessage_17326755>材料:豬手(豬蹄)兩只,八角一個(gè),白米醋,白砂糖,食用油,米酒(我用了兩種,曲酒和玫瑰露酒各半),生抽<BR><BR><BR><BR>, w* a" c& H$ `
<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/2008826101145.jpg" onload="attachimg(this, 'load')" border=0></P> 上述各種調(diào)味品均用統(tǒng)一分量,我各用了30毫升,糖用了30克<BR>
3 G6 i5 c8 X6 `. J# E" z! D A<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200882610017.jpg" onload="attachimg(this, 'load')" border=0></P> 水加一個(gè)八角煮開(kāi),洗凈剔干凈毛的豬手入鍋飛水。撈起冷水沖洗干凈<BR>+ E* J1 S9 }8 `6 ^4 L
<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200882610449.jpg" onload="attachimg(this, 'load')" border=0></P> 處理好的豬手加入白米醋,白砂糖,食用油,米酒(我用了兩種,曲酒和玫瑰露酒各半),生抽各一杯用高壓鍋燉煮20分鐘<BR>1 c6 x; Q8 i" B* K, w3 R
<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/20088261080.jpg" onload="attachimg(this, 'load')" border=0></P> 高壓過(guò)的豬手放氣后盛出,重新入炒鍋,小火慢煮(此時(shí)可試味再略加調(diào)整),至汁收干即可<BR>+ f7 }8 g1 g6 O1 a5 P( a9 c }
<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200882610928.jpg" onload="attachimg(this, 'load')" border=0></P></DIV> |