有哪些燉豬蹄比較好吃？

黃豆燉豬蹄取黃豆250克(最好是春季出產的新鮮小黃豆)，豬蹄兩個，重約1000克。具體方法如下:豬腳洗幹凈，壹定要洗的很幹凈。如果皮膚有毛，請用男士常用的剃須刀將豬毛刮幹凈，切成三厘米寬的塊狀備用。用清水搓黃豆，然後用清水浸泡黃豆30分鐘左右，讓水沒過黃豆。炒鍋燒熱，倒入約壹湯匙花生油，開始冒煙時，倒入剁碎的豬蹄翻炒壹分鐘。然後轉移到準備好的砂鍋裏，加入1500ml清水，同時加入泡好的黃豆，加入三片薄薄的姜和20片左右碎辣椒，小火燉150min。要註意細節:煮的時間以湯汁不溢出為好，中間不掀蓋檢查。當燉肉可以享用時，加鹽調味。如果不是特別為了鮮味，最好不要加味精或者雞精。這鍋湯本身就夠鮮，是黃豆和豬蹄獨特的鮮燉。這湯允許有點鹹。特別強調:此湯最適合30到50歲有老婆的男性。每周可以喝壹次，讓他們感覺精力充沛，提高工作效率。女性經常喝它，也有助於美容，紅潤的膚色和光滑的皮膚。其功效和作用來源於其高蛋白和豐富的膠質。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =花生燉豬腳材料:豬腳壹對(600g)，紅皮花生300g，大蔥3段，去皮大蒜4瓣。做法:將擦洗幹凈的整只豬蹄從中間劈開，然後橫向切成均勻的大塊，花生提前用鹽水浸泡3小時待用；將豬蹄放入冷水鍋中加熱至沸騰，撈出瀝幹水分；用電鍋將冰糖加水攪拌，熬成糖漿，加入豬蹄，裹上糖；然後加入泡好的花生，放入蔥、蒜瓣、姜片、醬油、蠔油、番茄醬，加入兩碗溫水，加熱至沸騰，然後排氣，再關電源8分鐘；打開鍋蓋，把豬蹄翻過來，蓋上蓋子，按上述方法加熱8分鐘，然後關電源；可以出鍋吃。特點:豬蹄異常軟爛，肉色紅潤誘人，香甜自然，醬料濃郁。這道菜有利於增進食欲，滋補美容。小貼士:為了保證豬蹄的軟爛，焯水後不要再看到冷水，燉肉放足夠的溫水也容易爛。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =章魚燉豬蹄的主要原料:章魚、豬蹄、蔥、姜、鹽、紹興酒。豬蹄去毛樁，洗凈，掰成2塊。將章魚和豬蹄壹起放入鋁鍋中，加入適量的水、蔥、姜、鹽和紹興酒，大火燒開，再用文火燉至熟爛，加入味精。服用方法:隨餐服用。功效:補益氣血、滋腎益精、強腰健足的功能。適用於老年人產後虛弱、缺乳、氣血虛弱。類別:補氣血= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =雪豆燉豬蹄:豬蹄、雪豆、少許姜、花椒、胡椒粉剛泡雪豆。高壓鍋將在半小時後準備好...= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =骨刺燉豬蹄選用武定山區野生骨刺和豬蹄為原料，風味獨特。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =花椒淡菜燉豬蹄。1.原料:豬蹄500克，蚌肉200克。花椒50克。調料:植物油30g，精鹽20g，味精5g，白醋20g，料酒15g，姜15g，香蔥10g，鮮湯1000g。二、1的制作方法，豬腳燙過，刮幹凈，切成3厘米大小的塊，放入水盆中焯水，血漬後冷卻。2.貽貝肉用精鹽、白醋洗凈，切塊，沸水鍋焯壹下備用；生姜切片，韭菜切絲。3.將幹凈的鍋放在旺火上，加入植物油，當熱度達到五成時，將姜片煸炒，然後將豬蹄、河蚌煸炒，將料酒煸炒，倒入鮮湯，加入花椒，放入高壓鍋中8分鐘後倒出，加入精鹽、味精調味，出鍋後放入湯碗中，撒上胡椒粉、胡椒粉。三、特點香味濃郁，微酸微辣，風味獨特。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =淮杞燜豬腳鹿筋有以下幾個基本特點:補腦益智，強筋健骨。基本材料:豬蹄2個，鹿筋30g，山藥60g，枸杞15g，生姜3片，紅棗5枚，調料適量。方法:將豬腳刮幹凈，去掉腳趾甲，放入沸水鍋中略煮，去除異味，剪去，洗凈。將鹿筋用溫水泡軟，放入開水鍋中，洗凈。將山藥、枸杞、生姜、紅棗洗凈，與豬蹄、鹿筋壹起放入燉盅中，加入適量開水，蓋上燉盅，小火燉3小時，調味。功效:健腦益智，強筋健骨。用法:隨餐食用。用途:適用於肝腎不足引起的腰膝酸軟、智力低下者。2