First, the classic Hunan cuisine - spicy pork knuckle food characteristics
Spicy pork knuckle, mellow and refreshing, delicious and fragrant, nutritious and healthy
Second, the classic Hunan dish - spicy pork knuckle production ingredients
1) Main material: one pork knuckle
2) Auxiliary materials: pepper, Hunan vegetables, red dates
3) Seasoning: oil, star anise, cinnamon, grass fruit, bok, peppercorns, seafood sauce, sugar, sugar color, rib sauce, flower carving wine, dried red pepper, ginger, green onion, fresh soup.
Third, the classic Hunan dish - spicy pork knuckle nutritional value
1) Pork knuckle is rich in: thiamine, calcium, protein, riboflavin, magnesium, fat, niacin, iron, carbohydrates, vitamin C, manganese dietary fiber, vitamin E, zinc vitamin A, cholesterol, copper, carob, potassium, phosphorus, retinol, sodium, selenium and other nutrients.
2) Regular consumption of pork knuckle stick can promote the body, strong physique effect, while pig knuckle contains a lot of collagen and meat skin, so that the skin plump, moisturizing, beauty effect.
3) Pepper is rich in: protein, crude fiber, iron, calcium, phosphorus, carbohydrates, protein, lipids, crude fiber, vitamin C7, carotene, niacin, iron, calcium, phosphorus and other nutrients.
4) Coriander is rich in: protein, vitamin C, fat, carotene, vitamin A, vitamin b1, b2, vitamin E, dietary fiber, niacin, etc., and is also rich in trace elements, such as calcium, phosphorus, sodium, magnesium, iron, iodine, zinc, selenium, manganese, etc.
4. Classic Hunan cuisine - Spicy pork knuckle production method and steps are as follows:
Step 1: Put your elbows on the fire to remove the short hairs, soak in hot water and scrape them clean, put them in boiling water and add 3 grams of sugar and cook until the skin is soft, drain and set aside.
Step 2: Put the oil in the pot to 90% heat, turn the skin of the elbow that has dried up but has not cooled down, fry until it is red and wrinkled (that is, tiger skin) and then put the elbow in boiling water and cook it for 2 minutes (if you do not boil it in hot water, the tiger skin effect will not come out, the skin is hard, it will not steam).
Step 3: Put oil in the pot, add green onion, ginger, star anise, cinnamon, grass fruit, red dates, bok, peppercorns, seafood sauce, rib sauce, fresh red pepper, dried red pepper, white sugar and stir-fry.
Step 4: Pour in about 2,000 ml of fresh soup for boiling elbows, boil them and pour them into a sand jar with bamboo straw pads on the bottom, then add elbows, add 2 grams of flower carved wine sugar color, try the salt flavor, and simmer the elbows over low heat.
Step 5: When out of the pan, buckle the elbow in a large dish, put the bell pepper in the oil pot and sauté the edges, and finally garnish with coriander.