Green pepper pig's feet
Method:
1. After burning the pork feet one by one, scrape and wash and chop into pieces, put them in a pressure cooker, and then add the sour and spicy soup sauce fried with wild mountain pepper knots, pickled ginger slices, etc., and wait until the heat is pressed to soft cooked, then take it out of the heat and put it on the plate.
2. Cut the green peppers into sections, fry them in a high-oil pan until the tiger skin bubbles, then remove them and place them around the pork knuckle pieces on the plate.
3. Put a little oil in the net pot, first fry the green pepper ring and the yellow lantern chili sauce, then mix the original soup with an appropriate amount of pressed pork feet, add salt, soy sauce and MSG to taste, and drizzle on the plate on the pork knuckle pieces, that is.
2
Balsamic vinegar hoof flowers
Balsamic vinegar hoof flower we use the "three boiling three bubbles" method to deal with the main ingredient: pig hand into boiling water boiling for 20 minutes, fished out with ice water to cool, and then boiled and then flushed, about three times after the pig hand cooked thoroughly, the pork skin crisp, while hot soaked in the advance prepared sour and spicy sauce, pig hand cold contraction, can absorb the taste to the greatest extent.
Batch prefabrication:
1: 800g balsamic vinegar, 60g chicken juice, 300g Thai sweet and spicy sauce, 200g meiji umami juice, 200g soy sauce, 800g mineral water, 30g salt and mix well into vinegar juice. In summer, it is 30 minutes early in the refrigerator to chill, and the effect of entering the dish will be better.
2: Split 20 pig's front hooves from the middle, cook by hand method of "three boils and three bubbles" (add green onion, ginger and peppercorns to the water when cooking), fish out the bones, soak them in the vinegar sauce for more than 30 minutes while hot, and wait for the dish.
Cooking process:
1: Take 300 grams of soaked pork hands and change them into sections and put them into a bowl with 200 grams of cucumber slices.
2: 200 grams of vinegar sauce, 100 grams of red oil, 30 grams of red oil residue, 10 grams of white sesame seeds, mix well into a bowl, sprinkle 10 grams of green onion and garnish to serve.
3
Small town hoof flowers
raw material:
1 pork trotter 200 grams of water yellow flower 100 grams of sand ginseng 1 ginger rice, salt, dark soy sauce, monosodium glutamate, fresh soup, lard, vegetable oil each appropriate amount
1. After the pig's trotters are cleaned, put them into a pot of boiling water and fish them out, then smear a little soy sauce on their skin, and then fry them into the frying pan to color them, then fish them out and chop them into pieces.
2. Put the lard in the net pot, first stir-fry the ginger rice, then mix it into the fresh soup and boil, add salt and MSG to taste, and then make a salty and umami juice and set aside.
3. Put the pig's trotters on the bottom of the buckle bowl, put sand ginseng, crispy meat and water yellow flowers on top, and after filling in the salty and umami juice and steaming in the cage for 2 hours, take it out and flip it in the nest plate, sprinkle with green onions and make it.
4
Spicy pork knuckles
Preparation Method:
1. Wash 500 grams of pork feet, chop into 15 pieces of uniform size, rinse off the blood water with running water, put them into a cold water pot, add 15 grams of green onion, ginger slices, cooking wine, boil on high heat, fish out and rinse clean, put into Xiang-style brine and boil, change the heat to low until the meat of the pig's feet is soft and rotten.
2. Put 50 grams of red oil in the pot, when it is 50% hot, add 20 grams of dried chili peppers, 15 grams of garlic, 5 grams of red oil watercress and spicy girl sauce, 3 grams of oyster sauce, stir-fry on low heat, add 50 grams of broth, tighten the soup, pour on top of the pig's feet, sprinkle with green onions.
Brine formula:
Ingredients: 400 g of light soy sauce, 250 g of chicken (duck, goose) oil, 250 g of pork bones.
Herbs and spices recipe: Yaozhu 10 grams, earth fish 10 grams, star anise 8 grams, sand ginger 10 grams, grass fruit 12 grams, licorice 15 grams, cinnamon 15 grams, fragrant leaves 5 grams, luo han guo 1, peppercorns 10 grams, cloves 5 grams, cumin 5 grams, tangerine peel 15 grams, dried ginger 150 grams, lemongrass 30 grams, jade fruit 5 grams.
Other Ingredients: 1 g dried chili peppers, 60 g garlic kernels, 35 g sliced ginger, 50 g shallot kernels, 50 g white shallots, 50 g parsley segments, 30 g coriander ginger.
seasoning:
Salt 200 g, MONOS glutamate 100 g, chicken essence 50 g, flower carving wine 150 g, fish sauce 35 g, rose dew wine 15 g, oyster sauce 80 g, rock sugar 300 g.
Put the herbs and spices in a soup bag into a stainless steel bucket, put in 5 kg of water, then add soy sauce and pork bones, put other ingredients into the soup together with the frying incense, put the chicken fat after boiling over high heat, cook it slowly for about 3 hours, fish out the soup bag, chicken fat and pork bones, put in the seasoning, and then cook it for 10 minutes on a slow heat to become brine.
5
Fortune Pig Hand
This is a high-selling dish with a high click-through rate on the table. In terms of production, in order to give the pig's trotters a new texture, the pig's trotters are first fried, and then brine and fired, and the dishes have the characteristics of spicy taste, crispy skin and soft inside.
Usually, after the pig's hands are fried, halogenated and fired, the taste of the outer skin is soft, and the key to making the skin brittle and tough is whether the way of frying is appropriate.
method:
1, pig's trotters in the treatment of purification, to first put 30% or 40% of the hot oil pot, low heat soaking until the skin is dry and hard, fished out of the brine, so as to make its appearance crisp and tough, the inside soft glutinous.
2, in the process of cooking, mainly rely on watercress sauce, tempeh, kimchi diced, millet pepper diced and green and red pepper diced to enhance the taste.
6
Rub the pepper pig hand
1, cut the pig's hands in half to rinse the blood water first, put it into a pot of boiling water with ginger and shallots, cook thoroughly, fish it out to dry and then remove the large bones, and then use ice cubes to make it crisp.
2: Beat the milk melon to the bottom of the plate, cover the cooked pork hand that has been chopped into pieces, and then pour in the sour and spicy sauce made of rubbing pepper, cold fresh soup, ginger rice, salt, chicken essence, monosodium glutamate, beautiful freshness, vinegar and red oil, and finally sprinkle with crispy flower kernels.
Instructions: Peppercorns are made by roasting dried peppers over high heat until crispy and golden brown, and then crushed by hand after drying.
7
Cook pig hands
1: Clean the pork knuckles, put them in a pressure cooker with water, add ginger slices, green onions and cooking wine, wait until the heat is seven ripe, fish out and remove the large bones and cut into cubes. Then fry it thoroughly in a pan of hot oil, drain and set aside.
2, the pot left the bottom oil, put in the ginger slices and garlic slices after frying, down into the pork knuckle, beauty pepper festival and garlic festival, while frying while adding salt, monosodium glutamate, chicken essence and vinegar, stir-fry well, pour some pepper oil, out of the pot and plate.
8
Dry pot pig's trotters
Snow beans and pig trotters are a good pair, and this dish is to marinate the pig's trotters, chop into pieces and fry them with the boiled snow beans into a dry pot dish.
1. First fry the brine pig's trotters in a pan of hot oil, then pour them out and drain the oil. In addition, put the green pepper festival, red pepper pieces and cooked snow beans into the pot, and mix with the dry pot sauce and dry pot oil to form a dry pot ingredient and set aside.
2. Heat the vegetable oil in the net pot, first add ginger slices, garlic slices, green onion knots, peppercorns and dried chili peppers and stir-fry, after pouring in the prepared dry pot ingredients and frying a few times, add pig's trotters and adjust the flavor, fry until the aroma is strong, then start the pot and put it on the table in the dry pot.
9
Old dry mother pig's foot skin
This dish is fresh and soft, and the soy sauce is slightly spicy.
1, take the front foot of the farm pig to clean, into the brine pot to marinade and fish out, after cooling, remove the bone, change the knife into a small strip.
2: Heat the oil in the net pot, stir-fry the minced ginger and garlic until fragrant, pour in the skin of the pork knuckle and add the old dry mother tempeh sauce and spicy sauce to stir-fry well, then sprinkle in the green pepper ring and millet pepper knot, put a little salt and stir-fry the casual plate.
10
Bean Blossom Pig Hand
1. Cut the pig into pieces, put in a pot of boiling water with ginger shallots and cooking wine, and set aside a cup of water.
2. Heat the lard and salad oil in the pot, stir-fry ginger slices, green onions, pickled green vegetable shreds and wild mountain peppers, mix fresh soup and add salt, monosodium glutamate, chicken essence and pepper to taste, then pour into the pressure cooker, put in the pig hand pieces and press on the heat until deboned and ready to use.
3. Put the homemade bean blossoms in the bottom of the pot, pour in the pressed pork hand pieces and the original soup and serve.
11
Peppercorn pig's trotters
1.5 pig's trotters 150 grams of green bamboo shoot shreds 30 grams of millet pepper rings 25 grams of chopped leeks Ginger slices, peppercorns, salt, fresh dew, aged vinegar, monosodium glutamate, chicken essence, vine pepper oil each appropriate amount
1, the pig's trotters are cleaned and chopped into pieces, in the boiling water pot after a water, fished out and rinsed, and then put in the pressure cooker and mixed with water, to add ginger slices, peppercorns and other heat pressure until soft cooked, take out the water to rinse the surface of the attached grease, set aside. In addition, put the green shoot silk in the bottom of the earthen bowl.
2: Heat the pot and mix with some water, add salt, fresh dew, aged vinegar, monosodium glutamate and chicken essence after boiling.
3: Sprinkle millet pepper rings and chopped leeks, and drizzle a little rattan pepper oil at the same time, you can put it in a clay bowl with green shoot silk.
12
Sprouts pig's trotters
1, the pig's front hooves are cleaned, after the pair is cut open, put into a pot of boiling water with ginger and shallots, fish out and then put into the brine pot to marinate, then fry in the frying pan until tight skin, pour out the drainage oil, and chop it into pieces after cooling. Finely chop the sprouts, add a little oil to a pan, sauté with dried chili peppers, peppercorns, ginger, salt, sugar and MSG, and set aside.
2: Put the pork trotters on the bottom of the buckle bowl facing down, then spread the fried sprouts on the noodles, steam them in a cage for 1.5 to 2 hours, take out the flip button plate, sprinkle with green onions and serve.
13
Pressure cooker beckons
1. After removing the pig's trotters, scraping and washing them clean, cut them into pieces with a machete, then put them into a basin of water to rinse the blood, put them into a pot of boiling water, drain them, add the old soy sauce while hot, and then fry them in a 50% hot oil pan until the surface is crisp and golden red, then remove the drainage oil and set aside.
2. Heat the vegetable oil in the net pot, add ginger slices, green onion and stir-fry, add chili sauce, fragrant sauce, peanut butter and oyster sauce to fry the incense, cook the cooking wine, mix in the fresh soup and boil, add salt, pepper, monosodium glutamate, chicken essence, sugar color and white sugar to boil out the flavor, that is, get the soup.
3. Put the fried and colored pig's trotters into the steamer, add ginger slices, green onion knots, five-spice powder and thirteen spice powder, then mix in the boiled soup and stir well (the amount of soup is measured by the freshly submerged raw materials), and then send it to the steamer basket and steam for about 1 hour, until the pig's trotters are soft and cooked, take it out and set aside.
4. Put the small pressure cooker on the fire, put in the cooked vegetable oil to heat, add ginger slices, green onion knots to fry fragrantly, first put in the sweet corn festival slightly fried, then put in the potato pieces, then place the pig's trotters, and mix in the original soup of steamed pig's trotters, add salt, monosodium glutamate, chicken essence and sugar, and then cover and press for about 10 minutes, until the soup will be dry and thick, release the steam and uncover and sprinkle some coriander, that is, it is ready.
14
Sauce stewed to make a fortune
1, the pig hand clean, chop into a piece into a pot of boiling water, a water fished out, under the frying pan until the skin is yellow, pour out the drainage oil and then put into the pressure cooker, add seafood sauce, column sauce, sugar color, fresh soup, salt, monosodium glutamate and a little spices, press on the heat until soft cooked and then leave the fire.
2: When cooking, put the pressed pig hand together with the original juice into the pot, add the yam block and cook until the juice is naturally harvested, and put it into the casserole and serve.
15
Crooked pig hands
1: After chopping the pig's hands into pieces, first sauté the water in a hot oil pot, then put it into a pressure cooker and set aside.
2, another dried chili festival, peppercorns, etc. into the hot oil pot simmering incense, and then into the watercress, spicy sauce, ginger rice, garlic rice, onion knots, carrot slices, onion pieces and spices, stir-fry the incense excellent and then mix fresh soup to boil, wait until the salt, monosodium glutamate and pepper to boil out, and then pour the soup into the pressure cooker, to submerge the raw materials as the degree, cover the heat for 8 minutes;
3. Blanch the lotus slices in a pot of boiling water, fish them out and put them into the bottom of the pot;
4, another pot into the oil heat, first under the ginger slices, garlic slices and green and red pepper festival stir-fry incense, and then pour in the already pressed pork hand pieces, add seasonings and thicken;
5. Put it out of the pot and put it into a pot with lotus chips;
6: Pour dried peppers and peppercorns simmered in hot oil (peppercorns should be reused), garnish with some coriander.