Green pepper pig's feet
Ingredients: pork knuckles
Ingredients: green pepper, wild mountain pepper festival, pickled ginger slices
Seasoning: Yellow lantern chili sauce, salt, soy sauce, monosodium glutamate
Method: 1. After burning the skin of the pig's 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 juice fried with wild mountain pepper knots, pickled ginger slices, etc., and wait until the heat is pressed until soft and 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.
Balsamic vinegar hoof flowers
Ingredients: green onion, ginger, peppercorns, cucumber slices
Seasoning: Balsamic vinegar 800 g, chicken juice 60 g, Thai sweet and spicy sauce 300 g, Meiji umami juice 200 g, soy sauce 200 g, mineral water 800 g, salt 30 g, red oil 100 g, red oil residue 30 g, white sesame seeds 10 g
Method: 1. Pig hand into boiling water boiled for 20 minutes, fished out with ice water to cool, 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.
2. 800 grams of balsamic vinegar, 60 grams of chicken juice, 300 grams of Thai sweet and spicy sauce, 200 grams of Meiji umami juice, 200 grams of soy sauce, 800 grams of mineral water, 30 grams of salt and mix well into vinegar sauce. In summer, it is 30 minutes early in the refrigerator to chill, and the effect of entering the dish will be better.
3: Split 20 pig trotters from the middle, cook by hand using "three boils and three bubbles" (add green onion, ginger and peppercorns to the water when cooking), fish out the bones, and soak them in the vinegar sauce for more than 30 minutes while hot
4. Take 300 grams of soaked pork hands and change them into segments, and put them into a bowl with 200 grams of cucumber slices.
5., vinegar juice 200 grams, red oil 100 grams, red oil residue 30 grams, white sesame seeds 10 grams mix well into the bowl, sprinkle 10 grams of green onion garnish to serve.
Spicy pork knuckles
Ingredients: Green onion, sliced ginger, dried chili peppers 20 g, garlic 15 g
Seasoning: 15 grams each of cooking wine, 50 grams of red oil, 5 grams of red oil watercress, spicy girl sauce, 3 grams of oyster sauce,
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 The Xiang-style brine and boil on high heat, change the heat to low until the pork feet are 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.