红糟腐乳蹄膀Braised Pork hock and feet in anka and fermented bean curd sauce

【红糟腐乳蹄膀】
by 毛毛妈

自从毛毛回校上学,很久都没有买蹄膀了。这次去一家肉店买肉,居然有卖蹄膀连带着猪蹄子,买了一个,让店家切了小块。用上次从国内回来买到了非常好的5年的红糟,加腐乳烧了这个红糟腐乳蹄膀,好好吃。

 红糟腐乳蹄膀Braised Pork hock and feet in anka and fermented bean curd sauce

用料:
1:连脚蹄膀1个(1450克;
2:橄榄油1.5大匙;葱1条洗净切段,姜2-3片,红糟 1大匙,腐乳1块(小块的那种)研碎,腐乳汁1大匙;
3:糖2茶匙, 生抽酱油 1大匙,头抽酱油1大匙,老抽酱油1大匙,盐1/6茶匙;
4:香油 1/2茶匙。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。

做法:
1、蹄膀猪脚用热水洗净,然后注入大半锅开水,烫1-2分钟(图1),捞出用冷水冲洗干净沥水待用。
2、不粘锅置炉上开大中火,加1.5大匙橄榄油,放入2料里的葱段,姜片,及红糟炒约1分钟(图2),放入蹄膀猪脚及腐乳(图3)炒至焦香。

 红糟腐乳蹄膀Braised Pork hock and feet in anka and fermented bean curd sauce

3、将炒锅的蹄膀猪脚放入电压力锅,放入腐乳汁及速有3料,拌匀(图4)。
4、盖上盖子,排气阀放置密封位置,选【手动】档32分钟(图5),程序会自动启动。电压力锅完成程序后,等3-5分钟,放气减压打开盖子(图6),再按【煎炒 Sauté】键,收汁煮至汁浓稠。淋下香油 1/2兜匀就可以出锅了。

 红糟腐乳蹄膀Braised Pork hock and feet in anka and fermented bean curd sauce

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