The head chef shared the pretzel crispy pork hand family recipe, which is dry and refreshing, crispy and chewy

#吃在中国 #

material:

3 pork feet, 20 grams of shallots, 20 grams of ginger, 1 onion, 1 green and 1 red pepper.

seasoning:

1. Marinated pork hand: 35 grams of ginger, 5 shallots, 4 star anise, 4 fragrant leaves, 1 piece of white root, 1 grass fruit, 3 grams of cinnamon, 4 grams of peppercorns, 1 rock sugar Then put the ginger slices and green onions into the pot for 0 grams.

2. 1 barrel of vegetable oil, 10 grams of white wine, 8 grams of salt, 10 grams of red yeast powder, 10 grams of pepper salt.

method:

1. Cut the washed pig's hand in half from the middle;

2. Then chop the pig's hand into long pieces for later;

3. Ignite the pot and add an appropriate amount of water;

4. Then add an appropriate amount of ginger slices and green onion;

5. Then blanch the pig's feet in cold water;

6. Cook a little liquor to remove fishiness;

7. Slice the marinated pork hand-fed ginger and cut the shallots into sections and set aside;

8. Then put the prepared spices star anise, fragrant leaves, white root, grass fruit, cinnamon, peppercorns and a little rock sugar into the plate for later;

9. The pig hand boils and floats away the foam;

10. Add the appropriate amount of cold water to continue cooking;

11. After the second blanching, fish out the pig's hand;

12. Rinse the pig's hands with water;

13. Pick off the green onion and ginger, control the moisture and put it on a plate for later;

14. Add an appropriate amount of boiling water to the pot;

15. Then pour the blanched and washed pig hands into the pot;

16. Then put the prepared brine pork hand spices into the pot;

17. Then put the ginger slices and green onion into the pot;

18. Cook a little white wine;

19. Add 8 g of salt;

20. Add 8 to 10 grams of red yeast powder;

21. The brine pig hand needs to be stirred in the middle of the pot to prevent sticking to the pan;

22. Then cover and simmer for an hour and 20 minutes;

23. Fish out the stewed pig's hands;

24. Pick the green onion and ginger and put them on the plate and set aside;

25. Cut the onion into cubes with a knife and set aside;

26. Cut the green and red peppers into cubes separately and set aside;

27. Heat the pot and put in a larger amount of vegetable oil;

28. Turn off the heat when the oil temperature is 70% or 80% hot;

29. Immediately put the marinated pig's hands into the oil pot;

30. Then quickly cover the pot;

31. Turn on the fire again;

32. After 1 to 2 minutes of frying, fish out the pig's hand;

33. Turn off the heat after the oil temperature rises again;

34. Re-fry the pig's hands into the pan;

35. Cover the pot at the same time;

36. Light the fire again;

37. Fry for one minute until the skin is golden and crispy

38. Fish out the pig's hands and put them on the plate for later;

39. Leave the bottom oil in the pot, add the pepper and salt and stir-fry until fragrant;

40. Pour the fried pig hands into the pot;

41. Then sprinkle with an appropriate amount of pepper and salt and stir-fry evenly;

42. Out of the pan and onto the plate.

▲Chef Tips:

1. When chopping the pig hand, it can not be chopped too small, generally a pig hand is chopped into eight pieces.

2. When blanching the pig's hand, you need to put cold water in the pot, blanch it twice, and fully blanch the fishy gas and blood in the pig's hand.

3. Pepper and salt pig hand do not use sugar or soy sauce to color, if you color with sugar, fried to the end will become scorched black, with old soy sauce color is not bright.

4. Pig hands can not be stewed too bad, otherwise it is easy to deboning, and it is not easy to form during the process of frying. The standard is that the pig's hands are rotten, but they will not be easily deboned, and they have a complete shape.

5. In the home frying pig hand to pay attention to safety, according to my operation method, so that it will not catch fire.

6. When making this crispy pork hand at home, the firepower is insufficient and needs to be fried twice, while the restaurant uses a large stove, which can be fried only once.

7. The standard for pig hand frying is that the skin is golden and crispy, and the skin of the pig hand is tiger skin.