The taste of spring is the white cloud pig hand, the crispy meat is slippery and awakens the stomach, which is very suitable for this season
The origin of the Baiyun Pig Hand is very interesting, and it is said that it was invented by a small monk on baiyun mountain in Guangzhou. Everyone is curious, isn't the monk a vegetarian, how can it be related to meat? This is true, but some monks are hungry and always try to steal food.
It is said that once, the little monk took advantage of the abbot's outing and secretly went to buy the "rotten thing" pig's trotter. The rotten thing is in cantonese, which means something of no value. Su Dongpo also said that pork people can't cook, people at the top can't eat it, so the price is cheap, and the pig's trotters as sewage (Cantonese people call the front hoof a pig's hand, and the back hoof is a pig's foot) is even more unsought-after.
The little monk was excitedly holding the cooked pig's hand, and was about to go to a remote place to feast, when he saw the abbot return from a distance, which frightened him into crawling with a rolling belt, trying to find a place to hide the pig's hand. But as the abbot got closer and closer, the little monk saw that he was about to reveal his stuffing, hurriedly poured his pig hand into the stream, and flew back to his room to pretend to chant.
This time, even frightened, the little monk did not dare to make a mistake for a few days. But he was not willing, thinking about the pig hand in the stream, and finally the worms overcame the fear, and the little monk still took advantage of the night to catch the pig hand. The fermentation is not only not bad, but also the skin is crisp and the meat is smooth, that is, the taste is dull.
The little monk did not do two or two, sneaked into the dining room, because of the black light blind fire, only randomly a little sugar, rice vinegar, salt, put into the hands of the pig dipped in food, did not expect the taste surprisingly good. In this way, this practice first circulated in the small circle of small monks and slowly spread to the people. Since it came out of Baiyun Mountain, diners gave it a resounding name: Baiyun Pig Hand.
<h1 class="pgc-h-arrow-right" data-track="22" > White Cloud Pig Hand</h1>
<h1 class="pgc-h-arrow-right" data-track="22" > the ingredients needed</h1>
Pig hand (front hoof) 1.5 kg. 1 piece of ginger. 50 g shallots. Cooking wine 30 g. Salt 25 g. 100 g of sugar. Rice vinegar 200 g.
<h1 class="pgc-h-arrow-right" data-track="22" > production method</h1>
(1) Wash and slice the ginger. Wash the ginger and cut into sections. Place your hands on top of the stove and turn the heat to burn the skin until it is black. Then put it in a basin, add water and soak for 30 minutes, brush off the impurities with a brush and chop into chunks.
Put the pot under cold water, add the pig's hand, ginger slices, green onion, cooking wine to a boil, skim off the foam, fish out the pig's hand, pick out the ginger shallots do not.
(2) Restart the pot, put in the pig's hand, add a lot of water to boil, cover and reduce the heat and cook for 40 minutes. Take the chopsticks to the end, otherwise cook for about 10 minutes until it is appropriate.
(3) Fish the pig into the basin, add a lot of water and soak for about 3 hours, changing the water several times during the period. Conditionally put a long line of running water until the surface of the water does not have a half-greasy smell.
(4) Pour 200 ml of water into the pot, add salt, sugar and rice vinegar to a boil. Find a good taste, that is, sweet, sour and salty 3 kinds of taste evenly.
(5) Pour the sweet and sour sauce into the pig's trotters, soak for 6 hours, and turn it several times during the period to make it more flavorful.
(6) When the time comes, fish out the plate and add the chili sauce.
This dish does not put peppers, mainly to take care of children who do not eat spicy. If everyone can eat spicy, you can add Chaotian pepper, chicken claw pepper, chili oil, pepper oil, etc. in the stage of soaking sweet and sour sauce.
<h1 class="pgc-h-arrow-right" data-track="22" > the key to making</h1>
<h1 class="pgc-h-arrow-right" data-track="22" >1</h1>
Pig hands on top, with residual millihair, other impurities. We first burn these things by burning them, and then soak them to soften them. Brush again, pry off the nails, and finally chop, blanch, and brew. In this way, the quality of the pig's hands is guaranteed, and there will be no situation of eating impurities of pig hair.
<h1 class="pgc-h-arrow-right" data-track="22" > 2</h1>
According to the ratio of sweet and sour sauce mentioned above, there is generally no problem. In addition, according to their own taste, we can add the proportion of sugar, rice vinegar and salt. Also, if the "hand is heavy", it is a certain condiment that is too much, in principle, it is too sweet and salty, too sour and sugary, too salty and vinegar, remember.
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