1
Salt roasted pig's trotters
This salt roasted pig's trotter production is very exquisite, the pig's trotters are first brine into the flavor, and then into the hot oil to fry quickly, the skin of the pig's trotters is fluffy and blistering, and the bite is tender on the outside, the sticky incense is elastic, with homemade barbecue sauce, it is rich in taste and spicy with a faint sweetness.
Ingredients: 1000 g of pig's trotters.
Seasoning: 7000 grams of broth, 80 grams of salad oil, 40 grams of rock sugar soy sauce, 8 grams of white nuts, grass fruits, tangerine peel, 7 grams of galangal, sand kernels, 5 grams of cloves.
Advance processing:
1, 1000 grams of pig's trotters to remove the stubble, scrape and wash and cut longitudinally, divide into two, drain after water.
2, the pot into the salad oil to 60% hot, down into the white cog, grass fruit, tangerine peel, good ginger, sand kernels sautéed on a low heat to make incense, down into the watered pig's trotters together stir-fry for 2 minutes until the surface of the oil bubbles, flush into the broth, under the rock sugar soy sauce, adjust the salt 50 grams, bring to a boil on high heat, cook for 40 minutes, skim off the foam, turn off the heat and soak for 40 minutes to fish out.
3: Heat 2,000 grams of salad oil into the pan to 70%, put in the prefabricated pig's trotters, fry on high heat for 1 minute, wait for the skin to be golden and brown, then fish out the oil control, cool slightly, and remove the main bone by hand to set aside.
Cooking process:
1: Take 500 grams of pig's trotters, brush a layer of barbecue sauce on the surface with a brush, put it into a baking tray brushed with oil, and bake in a universal steaming oven that is preheated to 250 ° C for 4 minutes.
2: Spread the sea salt on a long plate, put a piece of rice dumpling leaf on the mat, and put in the roasted pig's trotters to serve.
Homemade barbecue sauce:
Bring 200 grams of broth to a boil over high heat, add 500 grams of Knorr bbq sauce and 100 grams of tomato sauce (to add color and brighten), stir well and reduce heat to simmer for 8 minutes.
2
Barrel pig hand
This pig hand does not take the soft rotten of the braised pig's trotters, nor does it one-sidedly pursue the dry aroma of the roasted meat, first boil it to the right heat, fry it until crisp, and then add a variety of spice powder, dried peppers, oyster sauce and stir-fry evenly, the outside of the dish is crisp and soft, and the spicy flavor is fragrant.
Production Process:
Pig hand 80 pounds of stubble, scrape clean, cold water under the pot fly through, fish out and put into the soup bucket, add 100 pounds of water, spice packets (star anise, fragrant leaves, peppercorns 150 grams each, cinnamon, sand ginger each 100 grams), salt 700 grams, cooking wine bottle, boil on high heat after turning to low heat and soaked thoroughly, until the fingernails can be easily pinched to the bone when you can fish out, after cooling into a large piece weighing 100 grams.
1: Take 750 grams of pig hand and fry in 80% hot oil until the skin tightens and the color turns red, remove the drain oil and set aside.
2: Fry 50g shrimp slices in 60% hot oil until crispy, then put them in a wooden barrel at the bottom.
3, onion, dried shallots 40 grams each, green and red pepper grains 30 grams, dried red pepper rings 30 grams, cumin powder, Wang Shouyi spicy fresh, Zhan ace chicken powder 10 grams each, thirteen spices, five spice powder, salt 5 grams each into the yard bucket, drizzled oyster sauce 15 grams, soy sauce 10 grams, rice wine 8 grams set aside.
4, under the pot of spiced red oil 40 grams of heat, pour into the yard bucket of accessories on high heat stir-fry incense, put in the fried pork hand pieces upside down evenly, drizzle 10 grams of pepper oil, put into the wooden barrel can be served.
Production key:
The brine of the pig hand is very important, until the hand can pinch through the fish, at this time the fry into the dish can appear crispy outside and soft taste. If it is overcooked, the meat is sticky and easy to paste; if it is lightly cooked, it is not easy to bite.
Boiled five-spiced red oil:
1, star anise, cinnamon 70 grams each, cumin 40 grams, pepper 30 grams, cloves, cumin, licorice, grass fruit, thyme, lemongrass 5 grams each washed and dried.
2, put all the spices in the pot, add 5 pounds of water, put in 10 pounds of soybean oil on low heat and slowly boil, with heating, spices in the water and oil mixture slowly release the aroma, water also gradually evaporated, boil dry water, only oil remains when the fire stops, pour in 2 pounds of coarse chili powder (color), fine pepper noodles 1 pound (spicy), fully stir well, let cool to become five-spiced red oil.
3
Black vinegar pork knuckle ginger
This dish changes the common practice of pig's feet, with a large number of fried ginger, brown sugar, black vinegar with the pot, the spicy of the fried ginger dissolves the grease of the pig's feet, the rich aroma of black vinegar gives the pig's feet a more mellow breath, the brown sugar flavor is fresh, the dish is sour and sweet, and the ginger pieces that are difficult to enter have also become soft and fragrant, and the pig's trotters are eaten together, and the taste is particularly good.
1: Scrape and wash the pig's feet, cut into small pieces and blanch them in cold water, drain and put into a casserole pot every 750 grams.
2: Peel the ginger, cut into small cubes, fry in 60% hot oil until golden brown, drain.
3: Add a little oil under the pot, add 60 grams of sugar and fry over low heat until sugar-colored, add 500 grams of boiling water, add 300 grams of brown sugar and black vinegar, 200 grams of fried ginger, 100 grams of soy sauce, two star anise, two pieces of fragrant leaves, a small piece of tangerine peel, pour into the casserole pot containing pig's foot pieces, turn to a low heat for 30-40 minutes on high heat, stop when the pork knuckle is soft and rotten, and the ginger piece is soft.
1: 100g of quail eggs, peeled and put into the wool soup, add a little salt and chicken essence and simmer until flavorful.
2: Take a pot of pork knuckles on high heat, add quail eggs and quickly collect the juice, until the soup is viscous and almost exhausted, garnish with coriander leaves, and serve.
Features: Pig's feet are soft and sticky, big sour and sweet, ginger flavor is strong.
Ginger diced fried to golden brown after the aroma is more intense, with the pig's foot with the pot can maximize the release of spicy, dissolve the greasy, the ginger in the dish becomes soft, spicy and delicious, delicious as the pig's foot, often the first to be picked out by diners to eat clean.
4
Steamed pork knuckle with sauce and pepper
When making this dish, we should pay special attention to "can not be overwhelmed", 1 pound 3 pairs of pig hands only pressed for 7 minutes, until the pig hands have just matured, so that when eating, you will hear a crisp "creaking" sound.
Advance Preparation (12 servings):
1, take 20 pig hands, remove the hair and wash, cut into two halves, brew with fine running water for 30 minutes and then fly water, fish in and out of the pressure cooker, add water to just before the pig hand, add 300 grams of white vinegar and the right amount of salt, ginger slices, green onions, press for 7 minutes.
2: Quickly put the pressed pig hand into the water with ice cubes and soak until it is cool, remove the bones and cut into small cubes for use.
3: 500 grams of sauce pepper, 300 grams of wild pepper, mix evenly, pour into pig hand grains, mix 10 grams of Hongxingyuan chicken essence, divide into 12 equal parts, put into 12 plates with bubbles of fine vermicelli, seal the plastic wrap and store it in the preservation refrigerator.
Cooking process:
Take a pre-made appetizer, remove the plastic wrap and steam it in a steaming box for 10 minutes, then remove the sprinkled green onion and diced red peppers and serve.
5
Crispy bamboo shoots simmered pork feet
Ingredients: 500 grams of fresh pork knuckles, 300 grams of crisp bamboo shoots in Yanling Mountain.
Seasoning: Ingredient A (star anise, cinnamon 5 grams each, ginger slices 10 grams), ingredient B (salt, monosodium glutamate 2 grams each, Meiji fresh soy sauce 5 grams, oyster sauce 3 grams), C ingredients (red pepper ring, garlic seedling segment, garlic slices 5 grams each), pepper segment, garlic 10 grams each, homemade sauce 20 grams, broth 2 kg, salad oil 80 grams.
Homemade sauce recipe making:
Pot into the tea oil 100 grams, burn to 40% or 50% hot, into Hunan Zhuzhou production of red pepper minced 150 grams, red pepper minced 100 grams stir-fried incense, into the tomato puree 80 grams sautéed fragrant, into Hunan spicy girl, Yongfeng hot sauce each 1 bottle, low heat stir-fry can be.
method:
(1) Wash the pig's feet, remove the coarse bone, cut into small pieces weighing about 20 grams, put into boiling water to remove the blood water, fish out and wash; cut the bamboo shoot tip into thin slices, put it into boiling water to penetrate, and fish out the control water.
(2) Add 50 grams of salad oil to 70% heat, add Ingredient A to simmer, stir-fry in pork knuckles, stir-fry in homemade sauce, put into a pressure cooker, add broth, and press on high heat for 8 minutes.
(3) Add 30 grams of salad oil to the pot, cook until it is 60% hot, add pepper and garlic and stir-fry until fragrant, stir-fry the bamboo shoot slices evenly, season with ingredient B, stir-fry well with pork knuckles, collect the juice on high heat, and put it into a wooden barrel and sprinkle C material out of the pot.
6
Aftertaste pig hands
This pig hand, which has been sold for 20 years, is delicious because it is delicious: a bucket of salty and umami brine specially prepared with salty goods and medicinal herbs, and a brine method of "three times into the pot, three times air cooling", which finally makes it achieve the effect of tight skin and crisp flesh and crystal red.
Salty fresh brine production:
1, spice pack: star anise 40 grams; white root, cinnamon 30 grams each; white coriander, rice husk (belonging to Chinese herbal medicine, can increase fragrance) 25 grams; peppercorns, cinnamon 20 grams each; cumin, grass fruit, galangal 15 grams each; hawthorn, cardamom, sand ginger, Xinyi (aromatic smell, can cure rhinitis, lower blood pressure) each 10 grams, soak in warm water for 20 minutes, wrapped in gauze to make spice packets.
2, vegetable packets: 1500 grams of ginger slices, 500 grams of chives, dried peppers, garlic cloves each wrapped in gauze, together with spices packed in 60% hot oil fried incense, fish out the drainage oil and set aside.
3, salty goods: 1 salted duck, 2 salted pig hands, salted fish, Jinhua ham 750 grams each, 500 grams of salted meat soaked in cold water for 1 hour, remove excess salty taste and drain and set aside.
4, medicinal materials package: angelica 100 grams, party ginseng 100 grams wrapped in gauze.
5, put in 100 pounds of water, put in 4000 grams of pork barrel bones, 2 old hens, 2 old ducks and soaked salty goods on high heat, put in the spice package on low heat for 30 minutes, then put in vegetable packets, medicinal materials wrapped in a low heat for 6 hours, beat the dregs, add 500 grams of chicken essence, 200 grams of rock sugar, 150 grams of salt, 1000 grams of rice wine, soy sauce, 100 grams of fish sauce, sesame oil, 700 grams of shallot oil.
Batch prefabrication:
1, pig hand 200 pounds to burn off the residual hair, scrape and wash after the vertical division into two, into the pot and blanch for 5 minutes until the skin tightens, drain and set aside.
2, brine boiling, down into the pig hand small heat brine for 40 minutes, take out a layer of brush sugar color, put in the wind room to blow for 20 minutes, then put in the brine water low heat brine for 40 minutes, take out the brush sugar color, and then into the wind room to blow for 20 minutes, and finally put in the brine for 20 minutes, turn off the heat and soak for 40 minutes, take out the brush sugar color and blow in the wind room for 30 minutes.
Take a pig hand and plate it with 1 half chopped piece, add 80 grams of cucumber strips on the side of the plate, and serve with dipping sauce (20 grams of light soy sauce and 8 grams of mustard spicy).
Technical key:
Pig hand in the brine for a period of time, it will be fished out and put in the wind room to dry and cool, at this time the pig watch skin pores shrink, water vapor dispersed, and then put into the brine brine, can absorb the aroma of the brine to a greater extent, so repeat three times, hot and cold, dry and wet alternately, the color of the pig hand out of the brine is red, the skin becomes tighter, and the entrance Q bomb.
Modulation Tips:
1. What are the benefits of putting a large number of salty goods in brine?
Salty goods have more than fresh goods, which have a fermented grease aroma, and use it to add spices to make brine, which can make the product salty with fresh and fragrant in the bones.
2, salted fish taste fishy, brine and brine out of the pig's feet will not be contaminated with fishy smell?
100 pounds of water into 750 grams of salted fish, the amount is very small, there will not be too much fishy smell, if you remove the salted fish, will make the brine lose the unique aroma of seafood.
3. Are these salty goods only soaked in cold water, and do not need to be chopped open and then rinsed with water?
As long as it is the salty goods of the year, it can be used after soaking, if you buy the kind of salty goods that have been placed for 2-3 years, it is best to chop into large pieces, add green onions and ginger to steam for 15-20 minutes, otherwise the brine will have a harrah's taste.
4. How to add and maintain this brine?
The brine should be boiled and stored every night, slightly opened, and the dregs can be removed with a colander; the vegetable packages should be replaced every day, the spice packages should be changed once every 3 days, and the salted goods should be changed once every 5 days (the salted goods can be changed to continue to cook, the salted fish can be steamed with tempeh into "tempeh salted fish", and the salted meat can be sliced and burned into "salted meat baby dish"), and the seasoning should be re-added every two days; before each brine raw material, the brine should be boiled, and the foam should be beaten with a colander with a mesh mesh to ensure the sale of brine goods.
If you eat at home, you will reduce the amount according to the proportion.
7
Oil tofu pig hand
Ingredients: 500 grams of fresh pork hand, 200 grams of Hunan oil tofu.
Ingredients: Ginger 15 g, star anise 5 g, cinnamon 5 g.
Seasoning: 30 g light soy sauce, rapeseed oil.
Preparation Method:
1. Wash the pig's hand-roasted hairs and process them into 2*3cm over water for later use.
2. Heat the oil to 30%, add all the ingredients and stir-fry together.
3. Sauté until the skin is golden brown, add water and simmer for 2 hours.
4. Take out the pork hand, add the oil tofu and simmer in the soup for 15 minutes, then return to the pot and plate.
8
Pork trotter stewed radish
Ingredients: 800 g of pig front hoof.
Ingredients: 1500 g of white radish, 50 g of ginger, 50 g of Thai pepper, 30 g of garlic segments, a little star anise and cinnamon.
Seasoning: 15 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of pepper, 150 grams of rapeseed oil, 500 grams of broth, 10 grams of cooking wine.
1. Process the pork knuckles over high heat, put them into a pressure cooker and add water, ginger slices, star anise, cinnamon, cooking wine, salt and steam pressure for 8 minutes, take out the coarse bone and cut it into 1 cm square lumps for later.
2. Peel and cut the white radish into a 1 cm square ball, put it in a casserole dish, add water and salt and cook for 8 mature.
3. Cut the Thai pepper and wild mountain pepper and garlic into small pieces.
4. Add rapeseed oil to the wok and cook, first sauté Thai pepper and wild mountain pepper, then add the processed pig's trotters and white radish, pour in the broth to taste.
5. Simmer for 2 minutes, add pepper, thicken the broth, and sprinkle with garlic.
9
Stupid chicken stewed pig's trotters
Production/High Aijun
The combination of pig's trotters and stupid chicken will indeed make the dishes more delicious, but what is the secret? This is because the collagen in the pig's trotters will make the chicken soup thicker, and it will be delicious and long,losing.
Batch production:
1. Slaughter the stupid chicken and chop it into small pieces.
2: Scrape and wash the pig's trotters, chop them into small pieces, rinse off the blood and water, and then blanch them in cold water.
3: Heat the oil under the pot, add 170 grams of soybean bean paste, 100 grams of Korean hot sauce, 80 grams of oyster sauce, 50 grams of dark soy sauce and stir-fry evenly, add 15 kg of broth, add the appropriate amount of salt, monosodium glutamate, sugar, add 5 kg of pig's trotters, 4 kg of chicken nuggets (pig's trotters on the bottom, chicken nuggets on the top), turn to low heat and simmer for 50 minutes after boiling over medium heat.
Take a total of 450 grams of pig's trotters, chicken nuggets and an appropriate amount of raw soup into the pot, turn on high heat to collect until the soup is thick, pour the oil and then put it on the plate.
Features: The sauce is slightly spicy.
10
Spicy and sour hoof flowers
40 pig trotters on the fire to burn the residual hair, scrape and wash each pig's trotter longitudinally into two, put into a pressure cooker, pour water immersion, add 40 grams of ginger slices, 50 grams of fresh lemon juice, 60 grams of chives, no need to cover, open on high heat and simmer for 4 hours, at this time the pig's trotters are soft and sticky, the water becomes a thick white broth, turn off the heat, and bring the pig's trotters back to the soup before the meal.
Take 40 grams of cabbage and soak them in the original soup of pig's trotters, drain and put them into the bottom of the bowl, then fish out half a pig's trotter and put it on top, pour 40 grams of Thai-style chutney sauce, sprinkle red millet spicy, and chopped coriander 5 grams each.
Thai Chutney Making:
1: Wash 1000g of bright red bell pepper and fresh head, mix and put into a blender and crush into chutney sauce.
2: Put 300 grams of block brown sugar and 3000 grams of purified water into a pot, heat over low heat and stir continuously, cook until all the brown sugar is boiled, turn off the heat and let cool to make sugar water.
3: Put the chutney and sugar water into a stainless steel bucket together, add 500 grams of lemon juice, 400 grams of big red Zhejiang vinegar, 300 grams of fish sauce, 200 grams of white vinegar, 120 grams of salt, 100 grams of shallot oil and stir well.
1, when pressing the pig's trotters, put in the lemon juice, not only can go fishy, the acid substances contained in it can also help the hoof flowers to mature quickly.
2, hoof flowers on low heat slow stew, the gum slowly oozing, the taste is more sticky than the high pressure out, more fragrant; stewing use a pressure cooker, the bottom is thick, the heat dissipation is slow, can help the ingredients to mature evenly.
3, if the local can not buy the head, you can also directly use Thai chicken sauce to prepare the chutney sauce, the proportion is: Thai spicy chicken sauce 1500 grams, sugar 250 grams, big red Zhejiang vinegar 150 grams, green onion oil 150 grams of mixed well.
11
Old dry mother steamed pig hands
The pig hand is changed from steaming to brine and then steaming, and the pig hand fully absorbs the sauce aroma of the brine and the spicy taste of dried yellow pepper during the brine process, and the taste is fragrant.
raw material:
Fresh pork hands 1000 g
seasoning:
200 grams of brine, 100 grams of old dry mother tempeh, 5 grams of red pepper rings, 5 grams of thirteen spices.
1, pig hand to remove the hair, wash, blanch the water into the brine, boil on high heat, turn the low heat to 50 minutes until the pig hand is seven mature, fish out the bones, cut into pieces, put into the plate.
2: Drizzle with brine, add thirteen spices, old dried tempeh, red pepper rings, seal plastic wrap, and steam in the steaming box for 20 minutes.
Brine boiling:
Add 40 kg of water to the soup bucket, add 4 kg of old chicken nuggets, 5 kg of pork barrel bones, 3 kg of beef leg bones, boil over high heat, turn to low heat for 4 hours, then turn to medium heat to cook for about half an hour, filter the soup, add 1000 g of raw soy sauce, 500 g of dark soy sauce, 400 g of dried yellow pepper, 250 g of Meiji fresh, 100 g of star anise, 50 g of cinnamon, 50 g of grass fruit, 50 g of white cocoat, 30 g of cloves, 30 g of fragrant leaves, turn to low heat and continue to boil for about half an hour until the brine comes out of the fragrance, add 300 g of monosodium glutamate, 200 g of salt, 100 g chicken broth, simmer over low heat for about 10 minutes and use.
12
Ginger spicy pig hand duck
1: Chop 250 grams of pig hand into 4 cm long pieces, fly water and set aside; 700 grams of old duck pieces (duck slaughtered and cleaned, cut hob pieces) Add 10 grams of cooking wine, 5 grams of white vinegar and mix well, immerse in 30% hot vegetable oil over medium heat for 30 seconds, until the surface of the duck becomes light yellow and fished out.
2, 100 grams of rapeseed oil to 50% heat, under the ginger slices 250 grams, star anise 5 grams, cinnamon 5 grams of simmering, add 20 grams of spicy girl sauce, oyster sauce 20 grams stir-fry well, under the duck and pork hand stir-fry incense, pour into the broth 1 kg, pour into the pressure cooker, first high heat for 15 minutes, then change the low heat to suppress for 10 minutes.
When pressing, you should pay attention to the heat, first high fire and then small fire is the most appropriate, if the whole fire is easy to dry the pot and become paste, the whole small fire is not easy to collect the juice.
13
Rock sugar hooves
The hooves are oily, the juice is red, the taste is strong, the thick smell of flesh fills the mouth, and the cells of the whole body seem to be trembling with satisfaction.
material:
1 hoof (about 800g) (about 800g) of hoofs (about 800g), 3 tablespoons of rock sugar (45g), 2 chives (about 10g), 1 piece of ginger (about 10g), 3 star anise, 7 cloves, 1 stick of cinnamon, 50g of red yeast rice, 2 teaspoons of salt (10g), 2 tablespoons of Shaoxing rice wine (30ml), soy sauce, 1 tablespoon each of oil (15ml)
1: Put the hooves into the cooking pot, add 1000ml of cold water and boil over high heat, after all the blood and water are cleaned, take out the hooves and let it cool slightly, carefully remove the remaining stray hairs with small forceps, and then use a knife to scrape the remaining oil on the meat skin.
2: Beat the chives into green onion knots, heat the oil in the wok over medium heat to 50% heat (put your hand on the top of the pot to feel the heat rise), put in the star anise, cloves and cinnamon to simmer the aroma, until the oil temperature rises to 60% (the heat becomes more obvious, there is a little fume generated) when the onion knots and ginger pieces are added to simmer the aroma of onion and ginger.
3: Put the treated hooves into a large casserole, pour all the spices and oil into the casserole, add Shaoxing rice wine, dark soy sauce and enough boiling water (the amount of water is not more than the hooves), mix the red yeast rice evenly, bring to a low heat and cover and simmer for 1 hour.
4, add rock sugar and salt and continue to simmer over low heat until the meat is rotten (chopsticks can be easily inserted), at this time, then re-adjust to the high heat to collect the soup, take out the hooves and plate, filter out the spice impurities in the soup, and drizzle on the hooves.
Tips
Because the skin of the hoof is rich in gum, it is necessary to turn over the noodles often to avoid the paste pot when simmering, or simply put a bamboo grate on the bottom of the pot.