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Anonymous users2024-02-13Ingredient list: 6 pipa legs, appropriate amount of green onion, ginger and garlic, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of chili pepper, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of grass fruit, appropriate amount of rock sugar.
Production Steps:1Wash the lute leg and prick it in the thick area of the meat to make it easier to absorb the flavor.
2.Add light soy sauce, dark soy sauce and cooking wine, and grasp well.
3.When the water is hot, blanch the lute legs in the pot to remove the blood and foam.
4.After removing the blood and foam, rinse the lute leg again in cold water.
5.Make a few cuts on the lute leg to help it absorb the flavor.
6.Add green onions, ginger, garlic, chili, star anise, cinnamon, bay leaves, grass fruit and rock sugar to the pressure cooker, then add an appropriate amount of cooking wine, dark soy sauce, light soy sauce and an appropriate amount of water, put the pipa legs into the pressure cooker and simmer for 15 minutes.
7.After relieving the pressure, turn the lute leg over and color it evenly.
In this way, the delicious pressure cooker lute leg is ready.
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Anonymous users2024-02-12Green onion to taste. Star anise: 1 pc.
Ginger to taste. Coriander to taste.
Sugar to taste. Salt to taste.
Cooking wine to taste.
Dark soy sauce to taste.
Oil to taste. Water to taste.
Method steps.
First prepare the pipa legs, mountain mushrooms to soak in advance, and the vermicelli to soak until soft, and then prepare star anise, green onions, ginger, and coriander for later use.
Blanch the lute legs and wash them for later use.
Heat oil in a pot, add green onions, ginger and star anise and stir-fry until fragrant.
Put in the lute leg and pour in cooking wine to remove the smell.
Pour in dark soy sauce.
Add sugar to taste.
Add the mountain mushrooms and stir-fry.
Add salt to taste.
Add water. Once the water is boiling, pour it into the pressure cooker.
Simmer for 15 minutes.
After the pipa legs are pressed in the pressure cooker, pour them into the pan again and add the vermicelli to stew.
Serve and top with parsley.
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Anonymous users2024-02-11The preparation of braised pipa legs is as follows:
1. Ingredients: 5 pipa legs.
2. Excipients: 1 piece of ginger;A little starch;Appropriate amount of chopped green onion;Corn oil 25 ml;10 grams of cooking wine;Appropriate amount of water;1-2 tablespoons of sugar;dark soy sauce 15 grams; 1-2 tablespoons of salt; A pinch of chicken bouillon.
3. Soak the lute legs in cold water for about 1 hour. Then rinse well. Two slashes on each side.
4. Put it in a pot, pour in water to cover the pipa legs, cover the pot, boil over high heat, and blanch.
5. After boiling, turn off the heat, rinse with cold water, and drain the water. A slice of ginger.
6. Clean and waterless non-stick pan, pour in corn oil, add ginger slices, and turn on high heat. Heat the oil.
7. Add the lute leg and stir-fry. Fry golden brown on both sides.
8. Then add the dark soy sauce. Stir-fry to color the chicken thighs.
9. After coloring, pour in water, cover the chicken thighs, cover the pot and bring to a boil over high heat.
10. After boiling, pour in the cooking wine and stir well. Go fishy.
11. Then add sugar to enhance freshness. Neutralizes saltiness. Stir well and continue to simmer over medium-high heat.
12. After simmering for 10 minutes, add salt to taste, stir well and continue to simmer.
13. Continue to simmer for 15-20 minutes, simmer until the chicken thighs are soft and rotten, add a little chicken essence, or you can leave it alone. Freshness. Then turn the heat to high to reduce the juice.
14. When the soup is reduced, put the chicken thighs on a plate.
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