<H2>五杯豬手</H2>, Z9 J' M6 \6 l% l1 ~. } A4 M: g
<DIV class=t_msgfont id=postmessage_17326755>材料:豬手(豬蹄)兩只,八角一個,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>
- U7 f; g# l: b<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>' R! r( g5 y6 b2 V$ }2 s' U. p
<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200882610017.jpg" onload="attachimg(this, 'load')" border=0></P> 水加一個八角煮開,洗凈剔干凈毛的豬手入鍋飛水。撈起冷水沖洗干凈<BR>
! i2 [" Q8 G& H3 N0 Q6 L8 |+ o/ H+ G<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>
9 }/ P: f( e2 v6 c/ N! I" \; ~8 L& C<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/20088261080.jpg" onload="attachimg(this, 'load')" border=0></P> 高壓過的豬手放氣后盛出,重新入炒鍋,小火慢煮(此時可試味再略加調(diào)整),至汁收干即可<BR>( G: l3 I! c- h2 g/ L0 x
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