Spicy pork trotter ratio
Spice Ratio:
25 grams of white button, 30 grams of coriander leaves, 100 grams of dried chili peppers, 10 grams of cumin, 25 grams of white root, 3 grass fruits, 50 grams of peppercorns, 30 grams of lemongrass, 300 grams of ginger, 2 onions
(No need for spice packets, let the spices be released)
Seasoning ratio:
Salt 250 g, MONOSG 50 g, chicken essence 60 g, rock sugar 150 g, (150 g sugar stir-fried to sugar color), 1 bottle of brine juice (410 ml), 1 vials of maltose, 1 packet of sana spices, 15 g of Star Lake maltol, 10 g of translucent king
Brine production:
35 pounds of broth (you can use ordinary broth), wash the above spices, slowly stir-fry over low heat, no spice packets, scatter into the broth), and then add sugar, ginger, green onion all the spices. Simmer for 20 minutes on high heat, you can brine pig hands, brine pig hands taste salty, slightly spicy can be. Low heat brine for 15-20 minutes, turn off the heat and soak for 90 minutes to see if it is rotten, not bad enough to soak again. Then fish out the pig's hands and wait for the cold to be two.
Fried pig hand: use the old oil to raise the oil temperature, the next pig hand with the pot cover, fry until it does not sound, then open the pot, with a fine leak to turn the pig hand over, the pig watch skin crisp, can not be fried too much, otherwise the taste is like lard residue. About 3-5 minutes of slag, the size of the fire is in your own hands.
Mixed Spicy Pastry: 2 pounds of bulk drunkard peanuts and a box of Chuanhong spicy puff pastry crushed with a beater.
Pig hand stir-frying process: put a little salad oil in a hot pot, add minced garlic, green and red pepper, chopped onion and stir-fry over low heat, then add 1 spoon to mix spicy crisp, chicken essence 2 grams, MONOS glutamate 2 grams, cumin powder 3 grams, mix well into the pig hand stir-fry to get out of the pot. Stir-fry must be kept low and half off heat.