Gaogou bundle hooves are representative of Huaiyang cuisine. The high furrow hoof color sauce is red, fat but not greasy, salty and sweet, delicious and delicious, not greasy, and the aftertaste is endless. The main ingredient of the high-ditch iron hoof is pork, and its cooking technique is mainly stewed vegetables, which taste salty and sweet. Legend has it that during the Qing Dynasty, the market was active and communication was frequent. In order to provide guests with more wine and food, Zheng Yunfu, a smoking master in Gaogou Town, refined Gaogou Hoof. From start to finish, hoof lashing requires more than 10 processes. Therefore, for the people of Huai'an, the high ditch bundle of hooves can be seen as a delicacy of three meals and four seasons.
Huai'an has superior soil and climatic conditions and is one of the main pig producing areas in Jiangsu Province. There are countless local delicacies made from pork. Lianshui High Ditch Bundle Hooves is one of them. Lianshui High Groove Bundle Hooves are usually vacuum packed, open the bag and cut it into thin slices before eating, and can be used as a cold dish on the table. The hooves are red, salty and sweet, fresh and delicious, fleshy but not greasy, nutritious, long chewing time, and raw body fluids. Gaogou bundled hooves can also be used for fried rice, stir-fry, hot pot, etc., and its methods are diverse and unique in flavor, which can be described as three meals and four seasons delicious. The high groove bundle hooves are made from lean pork knuckles, dried pig intestines, and more than 20 spices such as cinnamon, cloves, and star anise through more than 10 processes such as high temperature cooking and sterilization.
The production process of high-ditch bundled hooves is roughly to wash the fresh lean meat of the horseshoe, cut into long strips, and then add cloves, cinnamon, cardamom, sand kernels, pepper, green onions, ginger slices, monosodium glutamate, shao wine, sesame oil, etc. Mix and mash in a certain proportion, cut into thin slices and finely chop, stir well. Then, soak it in soy sauce for a few hours, pick it up and wrap it into a mesh column with a finely cut dry casing, tie it tightly with a rope (preferably a straw rope), and then put it back into the original soup to cook and tie the hooves. finish. The high ditch tied hooves from the inside out, revealing the strong pride of the northerners. The lean meat of the pig's trotters is thinly sliced, marinated with seasonings added, and then poured into the casing. Next, tie the meat rolls tightly with straw rope and put them back in the original soup and cook for two hours. The tight bond deepens the communication between the molecules and molecules of the meat, resulting in a solid taste. One bite down, full of flesh aroma, no one can resist.