Braised pork hands do this, fat but not greasy Q bullet soft glutinous, color and flavor are complete
"Pig hands are delicious and tempting, the color is brighter and more delicate to taste", every time you ask the taste of braised pig trotters, you can't move, how to make pig trotters fat and not greasy is the key, the following will introduce you to the specific steps.
Pig trotters contain a lot of protein and collagen, fat content is much less than fat meat, after eating there is a beauty and beauty, alleviate anemia effect. Q bullet soft glutinous melts in the mouth, the taste is sweet and non-greasy, super tempting!
【Dish name】:Braised pork hand
【Ingredients required】: a large spoonful of cooking wine, an appropriate amount of cooking oil, five dried chili peppers, two star anise, a pig hand, an appropriate amount of light soy sauce, a little dark soy sauce, white sugar (rock sugar), three fragrant leaves, a short section of ginger.
【Cooking process】:
Step 1, prepare the ingredients and all the ingredients needed to make braised pig hands in advance, first of all, we have to deal with pig hands, freshly bought pig hands are large pieces, to chop into small pieces can let the store help process, especially the hair on the pig skin, if not pulled clean is still very uncomfortable. Place the pig's hand pieces under running water and rinse twice, put them in a basin of water and soak them for fifteen to twenty minutes. Add an appropriate amount of water to the soup pot, heat until boiled, then put into the pig's hand to blanch the water, there may be white foam floating out, use a spoon to skim off to fish out and set aside. One piece of ginger and five dried chili peppers, washed and cut into sliced ginger and dried chili pieces respectively.
Step two, then change to a frying pan on the stove to start frying sugar step, the pot poured into the appropriate amount of cooking oil, slightly heated to add white sugar or rock sugar, rock sugar is best chopped into small pieces in advance so that it melts quickly. Heat over low heat and stir in circles until all the sugar in the pan has melted and is caramel-colored.
Step 3: After the sugar color is fried, you can pour the blanched pig hand, constantly stir-fry so that the syrup is evenly wrapped on the surface of the pig hand, and then add spices such as fragrant leaves, ginger slices, star anise and dried pepper segments to fry together.
Step 4: Injecting an appropriate amount of cooking wine can effectively remove the fishy odor, and then add an appropriate amount of soy sauce to taste, and a little soy sauce to deepen the color.
Step 5, the ingredients stir-fried to color almost pour the appropriate amount of boiling water into the pot, the amount of water must be more than all the ingredients can be, use high heat to boil the soup, simply stir and then turn into a medium-low heat, cover the lid and continue to simmer for more than half an hour.
Step 6: You can taste the saltiness of the soup and mix it with a small amount of salt, and then turn it into a high heat to collect the juice in the last five minutes, turn off the heat and get out of the pot. Don't hurry to open the lid and take it out, soak the pig's hand in the soup, take it out every once in a while and eat it with bright color and special flavor, it is so delicious!
【Cooking Tips】:
I bought the native pig hand compared to the general pig hand does not have a particularly heavy fishy smell and smell, but the step of soaking or boiling water can not be lazy, must be well handled to make the finished product taste better. Some pigs have more blood on the surface of their hands, so be sure to soak for a while and change the water in the middle until it is clear.
When frying sugar color, you must use a small fire, the heat is too big to grasp well, the stirring is not timely, it is easy to boil the sugar color paste, such a sugar color is black and bitter, and then put into the pig's hand when there will be a paste, so we must pay attention to not use the urgent fire.