When Lao Guang talked about "White Cloud Pig Hand", he would definitely swallow involuntarily. Pig's foot ginger and Baiyun pig's hand, on Lao Guang's table, are definitely two big Kongs: the former, red and shiny, soft and sweet; the latter, fresh and white, refreshing and elastic teeth. Baiyun pig hand, although it looks innocent, but the taste is crisp, sour and sweet is not greasy. Although it is a cold dish, it is definitely a hard dish that can stand up to the scene. It's summer, so pick up some ginger. After vinegar and spicy ginger, not only can digest the appetizer, but also to replenish the liver and sun, sweet and sour, crisp and tender, very delicious.
By Hui Food (former Hui private room) 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
2 pig hands
1 piece of ginger
1 incense leaf
Peppercorns 1 pinch
5 tablespoons cooking wine
Rock sugar 200 g
White rice vinegar 1000 ml
Water about 600 ml
4 teaspoons salt
Ginger (optional) to taste
<h2>Practice steps</h2>
1. Prepare ingredients: Choose the pig's hind feet with more hoof tendons.
2, the pig's feet shaved, chopped pieces, cleaned, and then use running water "beer water" for 20 minutes to remove blood water ("beer water", put the pig's feet into the container, add the water that has not been meat, put it under the faucet, tilt the basin slightly, open the fine water flow, wash the blood with live water).
3: Put the pork knuckles together with ginger, fragrant leaves and peppercorns into the soup pot, add cooking wine and water that has not passed the meat pieces, cover and bring to a boil, turn the heat down and simmer for 45 minutes.
4: Drain the meat cubes and soak them in ice water until the ice cubes melt.
5: Wash the ginger and cut into thick slices.
6: Prepare sweet and sour vinegar: white rice vinegar, rock sugar, salt, water, bring to a boil until the rock sugar is completely melted.
7: After turning off the heat, add the ginger and cover until the sweet and sour vinegar becomes cool.
8: Finally, add the pig's feet and soak them in the cold overnight (more than 12 hours).
9, stained pork knuckles and sub-ginger, do not need to be heated, directly cold plate on the table.
<h2>Tips</h2>
(1) Don't waste the soup of pork feet: add winter melon, coix kernels, lotus poncho, or add lotus root and mung beans, and continue to cook for an hour and a half, which is a great hot old fire soup. (2) When boiling sweet vinegar juice and soaking pork knuckle, it is recommended to make pots and utensils with relatively stable materials such as enamel or glass. (3) The concentration of white rice vinegar of each brand is different, coupled with the difference in the taste of each person, when cooking vinegar juice, it is recommended to adjust the proportion of vinegar water, rock sugar and salt while trying the flavor. (4) Like spicy taste, you can add one or two chopped finger peppers in the sweet vinegar sauce.
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