花生猪脚是一道在台湾及闽、粤地区流行的美味佳肴。做好这道菜,要掌握一些窍门。首先猪脚剁成适当的块后应用开水焯一下,以去除血沫。其次花生应该选用颗粒饱满、去壳带皮的生花生。事先经过淡盐水浸泡处理,花生内部吸饱水分,炖过之后才会软嫩多汁。再次做花生猪脚时不能像做红烧肉那样放很多酱油,猪脚的色泽主要靠慢火熬制出的焦糖上色,配合适当比例的蚝油和番茄酱,颜色红润诱人。为确保猪脚的软烂,焯过水后就不应再见凉水,放入足够量的温水炖煮就很容易烂。最好的方法是用压力锅来炖,既省时又便于入味,营养不会损失,非常利于身体吸收。具体做法 Peanut pig’s feet is a popular delicacy in Taiwan, Fujian and Guangdong. Do this dish, to master some tips. First chop the pigs into appropriate pieces and apply boiled water to remove the bloody mash. Second, peanuts should use full-grain, peeled and peeled raw peanuts. Pre-soaked in salt water treatment, the absorption of water within the peanut, stewed after tender and juicy. Do peanut pigs again when the pork does not like to do so as a lot of soy sauce, pigs mainly rely on the color of the slow fire boiled caramel color, with an appropriate proportion of oyster sauce and tomato sauce, attractive red color. To ensure the pig’s rotten pork, boiled water should not see the cold water, into a sufficient amount of warm water stew is easy to rot. The best way is to stew with a pressure cooker, both time-saving and easy to taste, nutrition will not be lost, is very conducive to body absorption. specific methods