If there is no cooking wine to flavor it, then this soybean stewed pig's trotters will lose its thick and mellow taste. It's very unlikely that you can impress people with this thin taste alone.

So Lin Xiaoxiao's top priority now is to find cooking wine.

"Where the hell is the cooking wine, cooking wine......

Lin Xiaoxiao's main division of labor is cooking, so Lin Xiaoxiao is not very clear about the placement of these spices. In the past, the placement of seasonings was generally directly handed over to Zhang Lang, no matter what ingredients Lin Xiaoxiao needed, Zhang Lang would definitely find them back as soon as possible.

Now that Zhang Lang is no longer in the restaurant, work similar to this kind of work is naturally all pressed on Lin Xiaoxiao's shoulders.

I haven't found cooking wine yet, so in order to save time, Lin Xiaoxiao first put the soybeans into the water to soak. Because soybeans are very hard, in order to make them softer and more glutinous in the process, it is necessary to soak the soybeans in water first.

After the soybeans were already soaked, Lin Xiaoxiao began to continue looking for cooking wine.

She rummaged through the large and small bottles and cans, and finally found an unopened bottle of cooking wine in the corner of the cabinet. Now that the cooking wine is ready, Lin Xiaoxiao began the next production process.

After finding the cooking wine, the soybeans that had just been soaked in the water were almost soaked by this time.

Lin Xiaoxiao boiled water in a pot, then put in the pig's trotters and blanched them until the original white pig's trotters changed color, and then fished out the pig's trotters again.

After such a tumbling in the pot, the surface of the pig's trotters is already somewhat cooked. At this point, you can move on to the next steps.

Lin Xiaoxiao added a small amount of oil to the other pot, and the fire was always maintained at the level of medium-low heat. When the pot began to tumble, Lin Xiaoxiao added dried chili peppers and peppercorns to the pot. Under the tumbling of hot oil, after all the several spices in the pot were almost fried out of fragrance, Lin Xiaoxiao put rock sugar in it again.

No matter what the method is, if it is stewed pig's trotters, then rock sugar must be an indispensable seasoning. Lin Xiaoxiao fried the rock sugar until it was almost melted, and then put the pig's trotters that had been cleaned into it.

After the pig's trotters rolled in the pot for a while and gradually became more golden, Lin Xiaoxiao put the remaining seasonings in the pot.

Green onions, ginger, garlic, star anise, these are all condiments that must be used for seasoning. After that, Lin Xiaoxiao added cooking wine and half a cap of soy sauce to the pot, and then continued to stir-fry on medium-low heat.

Because if the heat is too strong, the surface of the pig's trotters will be cooked, but the inside is still raw, so the whole process of soybean stewed pig's trotters is basically maintained on medium heat.

After the pig's trotters are fried to a brown-red color, the aroma in the pot has already begun to spread. There are dried chili peppers, Sichuan peppercorns, green onions, ginger and garlic and other seasonings in the pot to enhance the flavor, but now with the addition of soy sauce, cooking wine and the most important pig's trotters, the fragrance is extremely rich again and again.

Seeing that the soy sauce had been colored, and the brownish-red color of the pig's trotters was getting heavier and heavier, Lin Xiaoxiao put boiling water and soybeans in the pot.

In the process of adding boiling water, it is also a very test of a chef's experience. If too much boiling water is added, the original aroma of pork trotters will be diluted, but if the boiling water is too small, it will not be cooked soybeans that have just been put into the pot.

Therefore, how much boiling water should be put is appropriate, which is also the conclusion that Lin Xiaoxiao came to after many tests. After covering about two-thirds of the trotters, she increased the heat until the soup was boiling.

When the boiling water boiled again, a layer of white foam floated on the surface of the soup in the pot. Lin Xiaoxiao carefully skimmed off the foam on the surface with a spoon, and then added soybean paste to the pot again to enhance the flavor.

Although there are already soybeans in the pot, adding soybean paste is still indispensable. Because of the soybean paste, the flavor of this dish will be richer and more layered. As soon as the soybean paste was added to the pot, another burst of rich aroma came.

Lin Xiaoxiao added a lid and continued to simmer over medium heat for a while, until the whole pig's trotters could be easily inserted with chopsticks, and then Lin Xiaoxiao stopped firing.

At this point, the trotters are almost ready. After turning off the heat, Lin Xiaoxiao continued to add a little salt to the pot, and poured the boiled soybean pig's trotters into the casserole after the tumbling was even.

The freshly made soybean stewed pig's trotters have a fragrant aroma and a thick color, which is simply a rare dish.

Now that the soybean pig's trotters have been prepared, Lin Xiaoxiao began to prepare for the next dish.

Lin Xiaoxiao is going to make fish-flavored eggplant next.

Fish-flavored dishes, Lin Xiaoxiao is not the first time to make them. Fish-flavored eggplant is a very famous typical dish in Sichuan cuisine, and if you want to make this dish, you must add watercress.

Although the name of this dish does not reflect the existence of Douban, it can be said that only the existence of Douban is the finishing touch of this dish.

Because of the seasoning of watercress, the taste can be thick and long, and the aftertaste is endless, so the fish-flavored eggplant is actually another name for the after-fragrant eggplant.

Before making this dish, Lin Xiaoxiao prepared the seasoning as usual.

Three eggplants, a few cloves of garlic, red peppers, green onions, ginger and garlic, and the most essential bean paste. After everything was ready, Lin Xiaoxiao began the production process.

She cut the eggplant into sections, put it in a pot and steamed it, and when the eggplant was fully cooked, she took it out and cooled it for later use.

While the eggplant was cooling, Lin Xiaoxiao began to process the other ingredients.

She flattened the garlic, peeled it and chopped it into minced garlic, and then skimmed the red pepper and bright green shallots into pieces for later use.

She poured less oil into the pot, and when the oil began to tumble in the pot, Lin Xiaoxiao put the soybean paste that had been used in the previous dish into the pot.

After adding soybean sauce to the wok with hot oil, it is even more fragrant and makes people appetite greatly.

When the aroma became more and more intense, Lin Xiaoxiao put the freshly steamed eggplant into the pot and let the soybean paste and eggplant stir-fry together. The flavor of the eggplant itself is very light, and when it is stir-fried with soybean paste, it not only dyes the color, but also mixes the aroma of the eggplant with the rich flavor of the soybean paste.

After the eggplant was stir-fried and mixed with soybean paste, the eggplant segment had already soaked in the flavor, and Lin Xiaoxiao immediately put in the minced garlic and red pepper flakes that had been chopped at the beginning.

The pot is already full of aroma due to the mixture of various ingredients, and now with the addition of minced garlic and red pepper, the aroma fills the entire kitchen.