How to make salt and pepper pig s trotters, how to make salt and pepper pig s trotters

The practice of salt and pepper pig's trotters, the family does not have enough to eat.

The preparation of salt and pepper pig's trotters is as follows:

Ingredients: 1500g of pig trotters.

Excipients: 2 spoons of starch, 2 star anise, 1 piece of tangerine peel, 1 grass fruit, 15 peppercorns, 5 slices of ginger, 1 spoon of cooking wine, 1 spoon of salt and pepper powder, 2 dried chili peppers, 1 spoonful of light soy sauce and 1 spoonful of dark soy sauce, 20g of chopped onion, 1 shallot, 20g of minced ginger and garlic, appropriate amount of rock sugar.

1. In a pot of cold water for pig's trotters, add ginger and a spoonful of cooking wine to boil the blood foam, and rinse it repeatedly with water after boiling the blood water to wash off the blood foam.

2. Put it in a pressure cooker, add star anise, tangerine peel, rock sugar, grass fruit, light soy sauce, dark soy sauce, and dried chili peppers, and cook for 40 minutes.

3. Take out the boiled pig's trotters and let them cool, sprinkle starch after cooling, and stir well.

4. Burn the bottom oil, the oil temperature is 5 into heat, put down the pig's trotters, fry until golden, and the outer sail sedan chair is slightly crispy.

5. Add green onions, ginger and onions to the bottom oil and fry until fragrant, then add diced chili peppers, stir-fry the pig's trotters, then add salt and pepper powder, stir-fry evenly, and put it on the plate.

Ingredients: pork trotters, carrots, green asparagus, salt, pepper, peppercorns, garlic.

1.Cut the trotters into cubes, preferably with skin on each piece. Put in cold water and boil over high heat, skim off the floating powder, turn to medium heat and cook for 40-50 minutes until the skin is soft but not rotten, and then you can pick it up (the chopsticks are easy to insert into the skin and the skin is still intact). Drain the trotters and set aside.

2.Put oil in the oil pan, turn to medium heat when it is hot until it is six to seven percent, put in the pig's trotters, fry until the surface changes color and hardens slightly, and scoop up. Turn to high heat, and when the oil is hot, then fry the pig's trotters for about 1-2 minutes to force the oil to color. When the skin is golden brown and brittle but not hard, pick it up.

3.Leave the bottom oil in the pot, add Sichuan pepper and garlic slices to stir-fry until fragrant, and then add the fried pig's trotters and stir-fry slightly.

4.Mix the salt and peppercorns evenly, sprinkle evenly on the pig's trotters, stir-fry and sprinkle another layer to get out of the pot.

5.Blanch carrots and green asparagus in water or stir-fry with little oil to garnish.

Pork trotters with salt and pepper are a home-cooked dish, the main ingredient is pig's trotters, and the auxiliary ingredients are carrots, green asparagus, salt, pepper, pepper, and garlic.

1. Ingredients: two pig's trotters, appropriate amount of green onion and ginger, appropriate amount of star anise, appropriate amount of dark soy sauce, appropriate amount of cinnamon, appropriate amount of light soy sauce, a little salt, appropriate amount of cooking wine, appropriate amount of minced garlic, appropriate amount of cumin, appropriate amount of sesame seeds, appropriate amount of chili noodles, appropriate amount of pepper Bubu salt.

2. Prepare two pig trotters and split them in half. Put it in a pot of boiling water and boil the blood, remove and rinse.

3. Put the pig's trotters into the pressure cooker, add an appropriate amount of boiling water to submerge the pig's trotters, then put an appropriate amount of green onion and ginger, star anise, cinnamon, salt, light soy sauce, dark soy sauce, cooking wine, and press for 20 minutes.

4. After pressing, take it out to cool and chop the pieces. Spare.

5. Pour an appropriate amount of oil into another pot. Type stove spike.

6. Put an appropriate amount of minced garlic, stir-fry until fragrant, then add an appropriate amount of cumin, sesame seeds, chili flakes, pepper and salt. Sauté until fragrant.

7. Pour in the pig's trotters. Stir-fry evenly, and the pork trotters with salt and pepper are ready.

Ingredients: Hoof (1 piece).

Excipients: dried water chestnut powder (65 grams), soy sauce (grams), salt and pepper (grams), chopped green onions (4 grams), ginger (4 grams), rice wine (grams), refined salt (grams).

Cooking method:1Wash the hoof (pork knuckle), blanch it in a pot of boiling water, wash it and put it in a soup pot to boil until it is five mature, remove it, fry one or two white sugar juices into crimson and coat it while it is hot;

2.Fry the hooves in a hot oil pan until the skin is colored, put it in a container, add ginger cubes (pat loose), green onion knots, rice wine, sugar, 15 grams of soy sauce, a little vinegar and 50 ml of water;

3.After the ingredients are placed, they are steamed on the basket with a strong fire until crispy, and then taken out; The hooves are best wrapped in gauze and are not easy to evaporate.

4.Then pick off the ginger pieces and green onion knots, remove the big bones, peel off the meat skin completely, wipe the skin with oil and water, sprinkle 15 grams of dry starch on the hairy side of the eye, and spread the skin side down on the oiled flat plate;

5.Tear the hoof meat, add minced mustard, knock in eggs, add egg yolk, chopped green onion, refined salt, monosodium glutamate, 25 grams of starch, mix evenly;

6.Then spread it on the hoof skin, flatten and press the firm;

7.Wash the green onion and ginger and soak it in cold water;

8.Put pepper and salt on a plate;

9.Put the wok on a high fire, put in peanut oil, boil until it is hot, put in the hooves, fry until both sides are yellow, and remove it;

10.After it is set, put it in a boiling oil pot, fry it over medium heat until the outer layer is crispy, remove and drain the oil;

1.The skin of the meat is coated with dark soy sauce or honey while it is hot, the oil is boiled to 5 into the pot when it is hot, fried until it is colored, there are small fine bubbles on the skin, soaked and washed in cold water, steamed in the basket until crispy, the meat is crispy, and the color and taste are low;

2.Due to the frying process, 1500 grams of peanut oil need to be prepared.

Ingredients: 1000 grams of pork knuckle Accessories: 50 grams of mustard, 100 grams of eggs, 100 grams of starch (corn) and potatoes.

Seasoning: 100 grams of peanut oil, 50 grams of soy sauce, 20 grams of green onions, 15 grams of ginger, 15 grams of cooking wine, 2 grams of Sichuan pepper powder, 15 grams of salt [1].

Preparation: Voice.

1.Choose a large potato (radish can also be used) peel it, boil it in a pot, remove it from the first ripe and dry it with moisture, and cut it into centimeter-square pieces;

2.With a large concave disc, spread the yeast dough about a centimeter thick, spread it on the plate, take the bean pieces and paste them evenly on the yeast surface, and set them into a circle with a diameter of about 15 cm;

3.Beat the egg 180 into a bowl, add soybean flour, monosodium glutamate, pepper, appropriate amount of salt, and mix into juice;

4.The mixed sauce is applied to the gaps between the potatoes and on the surface of the potatoes to make the surroundings sticky;

5.Then put the oil pan (the oil temperature is about 70%), fry the side of the leaven noodles first, fry until golden brown, that is, into a elbow-shaped vegetarian pork;

6.Cut the plain elbow into 2 cm cubes;

7.Add salt to the eggs and mix the dried fine bean flour into an egg batter;

8.Cut the green onion into 5 cm long segments, and then cut into flowering green onions;

9.Stir-fry with refined salt until fragrant, add Sichuan pepper powder to make pepper salt;

10.Sweet sauce with sugar, sesame oil, etc. to make a flavor dish;

11.Heat the wok, pour in clear oil, burn until it is 70% hot, roll the vegetarian elbow pieces on the egg batter, fry them one by one in the pan until golden crisp, and bring the flavor plate, pepper and salt into the table.

Ingredients: two chili peppers, one pig's trotters, two Sichuan peppercorns, salt, vinegar, cooking wine.

Steps: 1. Prepare a piece of fresh pig's feet, chop them into small pieces, put them in water to wash them, then turn on the induction cooker, add an appropriate amount of water to the pot, boil the water, and blanch the pig's feet for a while.

2. Prepare a little ginger for the slag, peel and shred the ginger, then take out the blanched pig's feet, pass through water, put them in a pressure cooker, add a little salt potatoes, vinegar, cooking wine, etc. to the pot, put in the shredded ginger, and add an appropriate amount of water to the beam hall. Press the pig's feet in a pressure cooker for about 1 hour.

3. Take out the cooked pig's feet, put them in a clean bowl, add salt, soy sauce, cooking wine, vinegar and other condiments, and then stir with chopsticks to let the pig's feet evenly stain the sauce and put them on the side to marinate for a while.

4. Wash the green pepper, then cut it in half, remove the head and tail part, remove the seeds in the green pepper, and then cut it into small strips or blocks.

5. Add an appropriate amount of oil to the pot, add minced garlic, shredded ginger and dried chili pepper and stir-fry for a while, then pour in the green pepper and fry for a while, until the green pepper part becomes soft.

6. Pour in the marinated pig's feet in front, fry quickly over high heat for a while, then put in a little hot water, stew until the water is almost dry, add various condiments, and then fry for a while.

Hoof Practice:

1. Wash the hooves, blanch them in a pot of boiling water, boil them in a soup pot until they are five mature, and fry the juice of one or two white sugar into crimson only Hanhuai and coat it while it is hot.

2. Fry the hooves in a hot oil pan until the skin is colored, put it in a container, add ginger pieces, green onion knots, rice wine, sugar, 15 grams of soy sauce, a little vinegar and 50 ml of water.

3. After the ingredients are placed, they are steamed on the basket with a strong fire until crispy, and then taken out; Hoofs are best wrapped in gauze, not easy to evaporate.

4. Then pick off the ginger pieces and green onion knots, remove the big bones, peel off the meat skin completely, wipe the skin with oil and water, sprinkle 15 grams of dry starch on the hairy side of the side, and spread the skin side down in the oiled flat plate.

5. Tear the hoof meat into pieces, add the minced mustard, knock in the eggs, add the egg yolk, chopped green onions, refined salt, monosodium glutamate, and 25 grams of starch, and mix evenly.

6. Then spread it on the hoof skin, flatten and press it.

7. Wash the green onion and ginger and soak it in cold water.

8. Put pepper and salt on a plate.

9. Put the wok on a hot fire, put in peanut oil, boil until it is hot, put in the hooves, and fry until both sides are yellow.

10. After setting, put it in a boiling oil pot, fry it over medium heat until the outer layer is crispy, remove and drain the oil.

The practice of salt and pepper pig's trotters, the family does not have enough to eat.