20 years of chefs teach you to make white cut pork knuckle, the exclusive method is all public, one of the must-eat dishes in the Mid-Autumn Festival!
Today's holiday did not go home, a person at home bored, so called a friend to come and eat together, the friend is a big fat man, like to eat meat, and I am a thin man, also like to eat meat, but I am not fat, do not know why, every time I say eat meat is not fat, friends will sneer at me said, "You eat so much meat, do not see you gain weight, pure waste of meat, it is better to let me eat meat, anyway, I can eat some meat." Sometimes I really want to beat him up, haha. Today we are a fat and a thin meal, friends want to eat the white cut pork knuckle I made, although usually we lose each other, but the relationship is still quite iron, his requirements are responsive, I went to the supermarket to buy a large pork knuckle, do white cut pork knuckle to eat. Speaking of the practice of white cut pork knuckle, in fact, in an industry exchange last year, I met a chef with 20 years of experience in star hotels, he told me the exclusive method of white cut pork knuckle, I did it once according to the method he gave, it was really delicious, the following Xiaobian will share the practice of white cut pork knuckle, like friends can do it according to the following method.
ingredient
1 large pork knuckle, sliced ginger, green onion, minced garlic, tempeh oil, salt
steps
1, the big pig's elbow bought is cleaned, the bone is pumped, the pig's elbow is a straight barrel bone, simply remove the adherent tendons, you can smoothly withdraw;
2, at the large end of the pig's elbow 1 cm, with two barbecue bamboo sticks, into a cross type to insert both sides, the purpose is to make the lean meat inside can not run out, the pig skin will not turn out;
3, put the elbow into the pot, add ginger slices for stewing, chopsticks can be inserted effortlessly;
4: Cut the stewed pork knuckle into large thin slices and serve with a dipping dish with tempeh oil, garlic and green onion, and eat very fragrantly.
In less than 1 hour, the white cut pork knuckle was ready, the combination of the skin, fat, tendons, and lean meat of the pork knuckle was perfect, and the dipping juice tasted very good, so my friend and I ate meat and drank wine and spent a rainy weekend happily.