古早味卤猪脚
材料
"猪脚(猪后腿肉) 约1.5台斤)","蒜苗 1根","老姜 3~5片","青葱 3~4根","蒜头 8~10颗","生辣椒(大) 1~2根","二级砂糖100g (约1杯)","酱油 200c.c","米酒 300c.c","水 900c.c","八角2颗 (或卤包1包)"
做法
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1:前置作业：事先将蒜苗及青葱整只切成大段或綑绑起来，老姜切片、辣椒剖开去籽
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2:将蒜苗、青葱、老姜片、蒜头粒、生辣椒、二级砂糖、酱油、米酒、水、八角，通通放进奇美微电脑涡轮电子锅内锅中
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3:烧一锅热水汆烫猪脚，逼出杂质血水后，用冷水清洗，再放入奇美微电脑涡轮电子锅内锅中
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4:盖上锅盖，选择『煲汤』模式，按下开始
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5:完成！
