~~祛风文冬姜酒煮猪手~~

祛风文冬姜酒煮猪手：

   

材料 ：


猪肘一副
200克文冬老姜切片。

   一支文冬姜酒

   添丁醋一支

   3粒蒜米切片

   麻油

   盐适量

  做法 ：

先用大滚水将洗净斩件猪肘入锅拖水，去血、去醒。

热锅后加入姜片、蒜米、猪肉小火炒至干身，加入盐、红糖适量、加水一杯，炒至锅内材料均匀，先加入添丁醋杯半，（若喜爱醋味十足，可自己拿捏醋量）煮滚，再加入祛风姜酒一支煮滚，上盖煮25到30分钟，即可上桌。

Material  :

A PIG ELBOW 

200 g Bentong ginger slices.

   A Bentong ginger wine

   Childbirth vinegar a

   3 garlic slices

   Sesame oil

   Salt to taste

  Practices:

PIG ELBOW wok blanch in boiling water first washed with boiling water, chopped, to the blood, to wake up.

Wok, add ginger, garlic, a small fire of pork stir-fry until the body dry, add salt, brown sugar, plus a glass of water, even fry pan material, to join the childbirth vinegar ½ cups (like vinegar full, you can just the right amount of vinegar) and bring to a boil, then add Qufeng ginger wine, a boil, site 25-30 minutes to cook, and serve.