City Express News Today, when I went to the vegetable market, I saw the meat stall owner here very popular.
Thinking that Old Fu had probably entered good meat, he rushed over to find that it was Old Fu who was hanging a large pig's trotter with an iron hook, holding a small fire-breathing can, and was carefully roasting pig skin. Curious, I asked, "Is this to dehair the pig's trotters?" ”
A big sister on the side replied to me: "No, the pig's trotters will be more delicious after the skin is burned and then burned." "It turned out that she had bought this pig's trotter.
Heck, I don't know how many pairs of gold and silver hooves I've eaten in the past three volts, but I never thought about it, and this method of burning. Don't say me, a few local "Ma Sister-in-law" in Hangzhou who watched the liveliness with me on the side have said that they have not heard of it. Curiously, I asked, "Big sister, where are you from?" ”
It turned out that the eldest sister, like Lao Fu, was a fellow from Sichuan, and it was difficult to find Old Fu Ken to process her like this. I seriously said that I have been to Sichuan several times, and I have not eaten this practice in my memory. Old Fu quipped to me: "That's because we are all hiding, and we are reluctant to give you food." ”
During the conversation, the eldest sister's pig's trotters had been roasted, and then another pig's elbow was changed to roast. The eldest sister told me that anyone with a skin can be roasted like this, and after the skin is completely burned, whether it is braised or steamed, there will be a faint caramelized aroma.
After the eldest sister left, I shook my fists and planned to concoct a pig's trotter and go back.
Old Fu helped me pick out a small one, and then slowly began to burn.
I watched the skin zoom a little bit, and occasionally there was lard dripping down, and I didn't know how to think of the cross-talk line "Take a bite of the oil".
Baked until the skin was completely charred, the old man quickly took it with water to rinse it off for me, and I got a beautiful roasted pig's trotter. Oh no, strictly speaking, it's a roasted pig's trotter.
Go home and quickly put in the casserole stew, the golden hoof three volts have been eaten, the ham is still a little, with a little thousand pieces and slippery reeds.
Simmered for an hour and looked very good.
Taste a bite, deliberately tasted the most burnt parts, how to talk about it, in fact, after cleaning, the burnt taste has become very light, eating is only a little faint caramel, do not taste carefully can not taste. But the pork skin was roasted first, and then immediately cold water was cold, and after the "ice and fire double day", it was more Q-bomb tighter than usual, which was also a bonus.
Next time I plan to buy a piece of pork belly with skin, let the old man also help me to bake it carefully, try the braised method, will it be more delicious.
Have you seen this kind of processing in other vegetable farms in Hangzhou?