Braised hoof is a dish made with pork knuckle as the main ingredient, which is a traditional dish of Fujian Province, with tender meat, good taste, oil but not greasy. Feed on the front legs of the pig with white sandwich meat.
1, the front elbow meat of the pig into a ham shape, scrape the pig hair and dirt on the skin; after washing the hooves, put them into a pot of cold water, blanch the blood water, drain and set aside.
2, soup pot with water, pickle without hooves, open fire until broken;
3: Place the pot on the high heat, pour in 80% of the peanut oil, fry the lower hoof until the pork skin is wrinkled and blistered, and drain the oil;
4, take a clean pot, pour a little cooking oil, add an appropriate amount of rock sugar, start to fry the sugar color, use low heat to slowly melt the rock sugar, add 200 ml of clear soup, add green onion, ginger, garlic, flower carving wine, peppercorns, cinnamon, star anise, fragrant leaves, cumin, cloves, dried peppers, soy sauce with the same burning;
5: Simmer over medium-low heat for 1.5 hours
6: Add salt, soy sauce and season
7: Cover the pot, continue simmering over medium-low heat for 1 hour, collect the juice when the color changes to the most correct time, pick up the green onion and ginger, spices, and plate it.
Braised hooves
Pepper and salt elbow is a dish, the main ingredient is pork knuckle, the ingredients are squeezed vegetables, eggs, starch, etc., the seasonings are peanut oil, pepper powder, etc., mainly by putting the ingredients into the pan and frying.
1, first wash the elbows, put in the soup pot and cook until five ripe, fish out, fry one or two white sugar into sugar color and apply it while it is hot;
2, put soy sauce, cooking wine, green onion, ginger, water boiled, skim off the foam and cooked, then remove the bones;
3, shred the hoof meat, add squeezed vegetables, eggs, green onions, salt, monosodium glutamate, starch, mix evenly;
4. Spread it on the skin of the hooves and spread it flat
5: Place the wok on high heat, add peanut oil, and fry the hooves in a 70% hot oil pan until they are yellow on both sides.
6: Sprinkle with salt and pepper while hot.
Pepper salt elbow
Stewed hooves are a delicious dish that is made to preserve the original flavor of domestic pigs.
1: Wash the hooves, put the pot under cold water, blanch the water to skim off the foam. Remove and wash and set aside.
2: Wash in a wok, add hooves, add water until submerged, add ginger slices, green onion, garlic, star anise, a little cinnamon
3: Bring to a boil over high heat and skim off the foam. Add salt, cooking wine, cover and simmer for about 2 hours until crispy. Remove the ingredients, put the hooves together with the soup into the soup bowl, drip sesame oil, sprinkle with chopped parsley and serve.
Stewed hooves
Sauce elbow is a very distinctive dish, it is mainly a delicious dish made of pork knuckle, through the sauce of the pork knuckle to eat in the mouth can be described as a mouthful of residual fragrance, let people for a long time aftertaste,
1, first wash the elbow, put water to boil, skim off the foam and cook, then remove the bone; rinse the treated boneless elbow repeatedly, add water into the pot, put two large ingredients, boil the water and cover the pot, cook for 20 minutes.
2, put the boiled elbow into the casserole, pour the whole bottle of rice wine, then turn on the heat and slow heat, add soy sauce, green onion, ginger slices, star anise, fragrant leaves, cinnamon, fennel, grass and fruit, cloves, nutmeg, an appropriate amount of salt, add water just past the material;
3: Take another pot of rock sugar and a little water, turn on low heat and fry the sugar color, turn off the brown heat, put a little hot water, and pour the sugar color dissolved with hot water into the brine pot.
3: Bring to a boil on high heat, then reduce the heat, cover the pot and cook slowly, after about 3 hours, wait for the skin of the elbow to be soft and shiny and elastic, the elbow is red with sauce, you can turn off the heat and soak for a few hours to taste.
4: After the elbows are completely cooled, put them in the crisper box and refrigerate them, take out the slices before meals, and eat them in the sauce.
Sauce elbows