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Sour and spicy hoof tendons
Flavor type: sour and spicy.
Cooking Method: Boil. Scope of application: for general feasts or mass light meals.
raw material:
400 grams of water hair pig's trotter tendons
Pepper 1 g
Vinegar 30 g
Refined salt 7 g
15 g soy sauce
MSG 1 gram
15 grams of sake
Wet starch 25 g
Sesame oil 2 g
2 g minced ginger
Fresh soup 800 g
Preparation Method:
1, the water hair hoof tendons of the large section, cut into 4 centimeters of long segments, blanch twice with boiling water, to clean the grease.
2: Put the wok on the high heat, mix the fresh soup, put the salt, soy sauce, pepper, shao wine and boil, hook the second-rate arrears, and the lower hoof tendons. In addition, put vinegar, sesame oil, and ginger rice MSG into a large soup bowl, cook the hoof tendons, and spoon them into the large soup bowl.
Features: This dish soup color dark brown, hoof tendons smooth. The sour and spicy taste is prominent, and the liquor is excellent.
Operation Essentials:
1, the hoof tendons should be penetrated, fried out of grease.
2. When seasoning, the amount of pepper vinegar should be appropriately increased on the basis of salty and umami.
3 The hook should not be too thick. This method can also be used as squid, sea cucumber and other dishes.
