For forty minutes, turn off the heat and fish out for later.
Prepare all the spices, add 5 grams of star anise, 6 grams of fragrant leaves, 10 grams of cinnamon, 10 grams of grass fruit, 10 grams of galangal, until there is no blood in the pot, add 3 lids of rice wine, and simmer for 3 hours to 3 hours and 30 minutes.
Then put in Chinese medicine packet, sugar color, salt, monosodium glutamate, chicken essence, sweet noodle sauce, rock sugar, maltose, and simmer for 40 minutes (at this time, the sugar color can be put last, and the time when it has been put in the Chinese medicine packet shall be counted for 40 minutes). Then take out the bones in the pot and ginger shallots (put them in a Chinese medicine packet), put four pounds of pork skin, add 150 grams of cooking wine, and boil for 40 to 50 minutes.
→1. Brine flavor: 2. Star anise 25 g, 3. cumin 15 g, 4. Cinnamon 10 g, 5. Clove 5 g, 6 grass fruit 7 g, 7. Tangerine peel 20 g, 8. Ginger 10 g, 9. Sand kernel 7 g (fragrant sand), 10. Bai Zhi 12 g, 11. Licorice 2 g, 12. Sanna 1.5 g, 13. Wood fragrance 1 g, 14. Grass plucking 1 g, 15. Fragrant leaf 1 g, 16. Nutmeg 2 g, 17. Grass curse 1.5 g, 18, Shiratamom 10 g, 19. Fragrant fruit 10 g, 20. Thyme 1 g, 21. Vanilla grass 1 g, 22. Xinyi flower 1 g (hairy peach), 23. Angelica 1 g, 24. Codonopsis 1 g, 25, Gardenia 35 g, 26. Sichuan pepper 30 g, 27. Dried chili pepper 40 g, 28. cumin small one (the above spices are added in small packets). 1. 40 pounds of cold water, 2. Pork Jane bones 2 kg, 3. Chicken rack 6 pounds (or beef bones), 4. 250 grams of green onion, 5. 250 grams of ginger, 1 blanched water to wash the chicken frame bones, pork Jane bones and take an appropriate amount of water into the bucket, boil the pig big bones, chicken frame bones, boil over high heat and fish for blood foam, put 250 grams of ginger, green onion.250 grams, rice wine 3 lids, boil over high heat, turn to low heat and put into the Chinese medicine packet, start to remember.
1. 250g rock sugar, 2. 150g maltose, 200g sweet paste.
4. 250 grams of sugar color, 5. Add 150 grams of cooking wine in advance, 6. 300 grams of salt.
7. 50 grams of chicken essence, 8. 100 grams of monosodium glutamate, 5 grams of fragrant leaves2, 10 grams of fragrant fruit, 3. 6 grams of fragrant sand, 4 licorice 10 grams 5, 13 grams of cinnamon, 6 grams of galangal, 7, 10 grams of dried ginger.
8. Star anise 20g 9, cumin 20g 10g, Xinyi flower 10g.
11 6 grams of nutmeg, 12 peppercorns 10 grams 13, 15 grams of white pycnogenol, 14, 5 grams of grass fruit, 15 grams of gardenia 12 grams, 16 grams, 40 grams of chili pepper, 17, 8 grams of yana.
• 18, tangerine peel 18g 19, white meadows 10g 20, hawthorn 10g, 21 cloves a little 5 pieces. The spicy is increased according to the local taste, and each package can be used 6 times.
Add 1 dashi stock to Chinese medicine packet, 2 sugar color, 3 salt, 4 monosodium glutamate, 5 chicken essence 6, sweet noodle sauce, 7 rock sugar (or white sugar) 8, maltose 2 and then put the big bones. Chicken rack bones, ginger and shallots, take out remember that the Chinese medicine package is not fished for the time being. Then put in 4 pounds of pigskin.
3. Bring to a boil over high heat, turn to low heat and simmer for 40-50 minutes.
1,250 grams (or white sugar) 2.25 grams of oil 3,200 grams of water a 2, clean pot on low heat, put sugar oil in the pot using a spoon to stir evenly, wait for the sugar to begin to boil after observing the changes in the pot sugar first began to bubble, and then slowly become small bubbles until the jujube flesh red (that is, the color of the jujube) smell of caramel, the color of the blanched sugar should not be too dark, slightly sweet, not bitter (if the sugar color is too tender and the color is too light, the color is not good) and then pour 200 grams of warm water to boil and stir evenly.
·1. After the finished product is taken out of the pressure cooker, the ingredients that need to be increased are fished out, and Haitian Gold Standard is 1315 grams of raw soy sauce.
2. 25 grams of chicken essence stirring to produce the finished product.
After the completion of the above, the simmering time of the pig's foot pressure cooker is calculated as follows: the stock is 15mm past the pig's foot, and the starting time of SAIC is 25 minutes, simmered for 5 minutes (the pot is 18 liters), 8 pig's trotters pre-treatment 1, first divide the pig's trotters into two.
2 Check whether the trotters are hairy and clean up the hair. Heat water in 3 pots, add pig's trotters and cook for a few minutes until there is no blood.
·4After cooking, take out and put in cool water to cool, then let dry. 5 After drying, put it in the refrigerator to freeze, pig's trotters must be frozen overnight for better results.
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