Five-spice deboned and hoofed
Ingredients:
4 trotters.
Perfume:
5 grams of star anise, 5 grams of cinnamon, 5 grams of ginger, 5 grams of angelica, 5 grams of cumin, 3 grams of Sichuan pepper, 3 grams of tangerine peel, 2 grams of kaempfera, 2 grams of white cardamom, 4 bay leaves, 4 sand kernels, 3 cloves, 1 seedless grass fruit, half a nutmeg.
Distribution:
50 grams of green onions, 50 grams of ginger, 30 grams of cooking wine, 20 grams of salt, 10 grams of rock sugar.
Production:
1. First of all, the pig's trotters are grilled with a spray gun over the surface skin of the pig's trotters, the surface skin of the pig's trotters is grilled until black, and after the barbecue is completed, it is soaked in clean water, and then the pig's trotters are scraped clean with a knife and set aside.
2. Put the pig's trotters into the pot, add an appropriate amount of water to submerge, boil over medium heat until slightly opened, then adjust to low heat, always keep it not boiling, take it out after two or three minutes of scalding, control the moisture, and set aside. The purpose of this step is not only to blanch, but also to blanch the skin for later coloring.
3. Use honey or maltose and warm water to naugh the water, and set aside. A 10:1 ratio of warm water to honey or maltose is sufficient.
4. Water the pig's trotters with the adjusted skin water, put them aside, dry the water, and set aside.
5. Add an appropriate amount of vegetable oil to the pot, put in the pig's trotters and fry them for about two or three minutes after the oil temperature is 60% hot, and then take it out after frying until golden brown, don't fry it too red.
6. Wrap 5 grams of star anise, 5 grams of cinnamon, 5 grams of ginger, 5 grams of angelica, 5 grams of cumin, 3 grams of Sichuan pepper, 2 grams of kaempfera, 2 grams of white cardamom, 4 sand kernels, 3 cloves, one seeded grass fruit, and half a nutmeg in spices. 3 grams of tangerine peel and 4 bay leaves in the spices can be used directly in the pot.
7. Put the green onion and ginger slices at the bottom of the pot, put in the pig's trotters, then put in all the ingredients and spice packets made with spices, and finally add an appropriate amount of water to submerge, a little more water, change to low heat after boiling, keep the low heat and simmer for 4-5 hours before taking out and eating.
Tips:
1. The cooking time of pig's trotters should be adjusted according to the taste of the individual, if you like the glutinous and debony taste, cook for 4.5-5 hours.
2. If you don't like the texture that is too glutinous, shorten the cooking time. In principle, the cooking time of the hoof will not be less than 2.5 hours.
Stir-fried beef and potato strips
Raw stir-fried beef:
1. Wash 2000 grams of beef brisket, put cold water into the pot and remove it, and change the knife into strips with the thickness of a little finger.
2. Put the bottom oil into the pot and burn it until it is hot, add 150 grams of Tuoxian pepper (this kind of pepper is produced in Inner Mongolia, fragrant but not spicy), 40 grams of Sichuan pepper, 30 grams of star anise, 15 grams of cumin, stir-fry until fragrant, add beef strips and stir-fry evenly, add 40 grams of green onions, ginger slices and garlic slices, add 60 grams of soy sauce and 50 grams of vinegar, put a small amount of stock, keep the beef cooked over medium-low heat, and the soup will be dried up.
High Pressure Potato Strip Making:
Choose 1500 grams of red-skinned potatoes (high starch content) from Inner Mongolia, wash and peel, change the knife into strips with the thickness of chopsticks, put them in a pressure cooker, add beef bone broth to soak the raw materials, add an appropriate amount of salt, pepper and soy sauce, and press for 2 minutes until cooked.
Cooking process:
Take 100 grams of raw stir-fried beef, 200 grams of high-pressure potato strips, mix well, put on a plate, and garnish with 5 grams of chives.
Steamed pork with small belly
Method:
1. Cut the pork belly into slices, cut the sweet potatoes into cubes, put them together in a pot, add bean paste, pickled ginger, pickled pepper, dark soy sauce, sugar, monosodium glutamate and steamed meat powder and mix well.
2. Put it into the cleaned pork belly and tie it tightly in the mouth, steam it for 90 minutes, then take it out and put it on a plate, put the fried cabbage sum around it and sprinkle it with chopped green onions, and it is ready.