Cantonese cooking Hunan style pretzel pork hands, add secret seasoning, crispy outside, tender and not greasy

This dish is based on the Cantonese crispy pork hand modified into a new flavor of Hunan cuisine, pig hand first into the Xiang flavor brine cooked, and then fried in hot oil until frothy, and finally add spicy flavor of the typhoon shelter material stir-fried fragrant, spicy and delicious, crispy on the outside, tender on the inside, fragrant but not greasy.

Raw material 2 pigs forehand.

Seasoning 2 kg of homemade Xiang flavor brine, 750 g of rapeseed oil, 100 g of homemade spicy typhoon shelter material.

Production 1. The pig forehand uses an airbrush to burn the pig's hand skin, soak it in water and clean it, chop each pig's hand into 4 pieces, blanch the blood water, put it into the homemade Xiang flavor brine and boil it on high heat, turn the heat to low for 1 hour, fish out and cool. 2. Cook the rapeseed oil to 60% heat, put in the marinated pig hand, cover the pot lid, fry until there is no sound of moisture in the pot, at this time the pig hand skin is crispy, pour out. 3. Heat the oil at the bottom of the pot, add the homemade spicy typhoon shelter material, pour in the fried pork hand and stir-fry evenly, and put on the plate.

Homemade spicy typhoon shelter ingredients Fry 500 grams of minced garlic, add 1500 grams of bread chaff and fry dry, then add 50 grams of fine chili noodles and mix well.

Homemade Xiang flavor brine Pot into the salad oil 400 grams to 50% hot, under the shallots, ginger slices, garlic each 100 grams of fried dry water, pour in the local dried red pepper segment 250 grams of peppercorns 100 grams of fried incense, and then add white cardamom, 50 grams of fragrant leaves, star anise, cinnamon, cumin, grass and fruit 5 grams each, lemongrass, comfrey 3 grams of fried incense, add 30 kg of broth, 400 grams of salt, red yeast rice flour, sugar 100 grams each, chicken essence, monosodium glutamate 120 grams each, soy sauce 50 grams, dark soy sauce 30 grams, thirteen spice powder half a packet, About 25 kg of brine is obtained after boiling over high heat (add water and material according to the standard every other day, and filter the dregs with fine gauze once a week).

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