不一样的【红烧猪蹄】
by 毛毛妈
猪蹄中的胶原蛋白对皮肤非常好，姐妹们时时可以做点猪蹄来吃啊。我做的红烧猪蹄用香醋和红糟，味道特别好。
用料:
1：猪蹄3只1200克，请卖家切成小块，洗净备用；
2：橄榄油1大匙，葱1根切段，姜10克切片，八角1粒，丁香2粒，红糟1.5大匙；
3：镇江香醋2茶匙，冰糖1.5大匙，万字牌生抽酱油1大匙，草菇老抽酱油1大匙，头抽酱油1大匙，盐1/4茶匙，水4大匙。
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。
做法：
1、电压力锅选【煎炒Sauté】档，放入猪蹄后注入大半锅开水，烫煮2分钟（图1），捞出用冷水冲洗干净。
2、压力锅内胆洗干净，选【煎炒Sauté】档，放橄榄油1大匙，炒香葱姜、八角和丁香，放入红糟（图2）炒半分钟，然后放入洗净的猪蹄（图3）翻炒1-2分钟。
3、依次放入所有3料拌匀（图4），加盖选【手动Manual】档40分钟，启动程序。
4、电压力锅完成程序后，等5分钟，放气减压打开盖子（图5），再选【煎炒Sauté】档，收汁至浓稠即可。
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