How to marinate pork knuckles, how to marinate salted pork knuckles

Ingredients: pig's feet, 600 grams of ginger, 12 eggs.

Excipients: 2 bottles of vinegar, 80 grams of brown sugar.

1. Ingredients: ginger: 600 grams, 2 pork feet with front legs, about catty; 12 eggs; 2 bottles of sweet vinegar, 450ml each; 80 grams of brown sugar.

2. When buying pig's feet, let the people who sell pig's feet cut them well, make the pig's hair cleaner, and it will be much more convenient to go home. Rinse directly.

3. Wash the eggs, put them in a cooking pot, pour in an appropriate amount of cold water, boil over medium-low heat, turn off the heat, simmer for 3 minutes, remove and soak in cold water. It is not hot to hold in your hand, remove the shell, and <>

4. Wash the ginger, drain the water and cut into thick slices. Bring water to a boil, blanch the ginger and remove immediately.

5. Pour an appropriate amount of cold water into the boil, put in the pig's feet, boil, remove the floating objects in the pot, continue to boil, let all the bloody water of the pig's feet boil out, and drain the water.

6. Put the boiled pork knuckles, ginger and brown sugar into a large crockpot, pour in the sweet and sour tea, the vinegar should be submerged in solids, the crockpot should not be too full, and leave space for eggs.

7. Cover the lid, boil over high heat, change to low heat and simmer for 15 minutes, the crockpot is slow to heat, but the crockpot heat is also slow, and the pig's feet can continue to stew after the pot fire.

8. Put the shelled eggs into the crockpot, this is just put in the eggs, a little full, you can use clean oil-free and waterless chopsticks to adjust the eggs, let the liquid submerge, cover the lid and continue to boil for 6 minutes.

9. Turn off the heat, do not open the lid, continue to simmer for 30 minutes, then remove the lid and let the water vapor.

Dissipation, do not let the water vapor flow back into the crockpot, there is water vapor backflow is easy to break. Cover and soak for an overnight or week, and heat up the whole pot while eating.

Marinate pig's feet with honey as follows:

Ingredients: appropriate amount of pork knuckles, appropriate amount of baby cabbage, appropriate amount of bean sprouts.

Seasoning: Appropriate amount of minced garlic, appropriate amount of Sichuan pepper, appropriate amount of sesame seeds, pepper.

Appropriate amount, appropriate amount of chili pepper segments, appropriate amount of salt.

Steps: 1. The first thing you need to do is to scrape and clean the pig's feet.

2. Then cook the pig's feet in a pot.

3. Then take out the pig's feet and let them cool.

4. Finally, as long as the surface is brushed with honey, the pickling is completed.

Ingredients. Ingredients: a pig's trotters, ingredients: garlic, green pepper.

Pork knuckles can be chopped into small pieces at the counter when buying.

Blanch in boiling water for two minutes.

Wash well with cold water. The next step is a delicate job, using tweezers to pluck the hair off the skin. Another way is to put the whole leg on the fire and scorch the hair with a low fire, and then use a knife to scrape the burned place, which has not been done, so there is no right to speak.

Pour in Huadiao or cooking wine and marinate for about 15 minutes, put it in a pressure cooker for steaming rice, and set it for 15 minutes, and the pork knuckles will be soft when the rice is cooked.

While steaming the pork knuckles, you can prepare the ingredients. Half a large amount of garlic, you can also prepare a little ginger. Heat the oil and add the minced garlic or sliced ginger.

Add the steamed pork knuckles. Don't pour the soup in the bowl, use medium heat for 2 minutes, add light soy sauce and salt, continue to burst, if the heat is too big, you can turn it down and burst for 10 minutes. Note: If the fire is too big, the oil is easy to burst, so pay attention to safety; The action should be continuous, otherwise the pig's feet are easy to get wetted with the pot.

Pull the pig's feet to the side and add the good chili flakes. Add a pinch of salt and stir-fry for a minute. If you want to look good, you can also add red pepper flakes.

You can pour in the soup of steamed pork knuckles and boil to reduce the juice to taste.

Tools Raw materials.

Pig's trotters, refined salt, five-spice star anise, cinnamon, dried chili, pepper, fennel, ginger and other two pot heads.

Prepare raw materials: Our raw materials are refined salt, spiced star anise, cinnamon, dried chili, pepper, fennel, ginger and other salt The proportion of salt is 150g of salt for one pound of meat, 30g of spiced star anise, 10g cinnamon, 10g of dried chili, 50g of pepper, 15g fennel, 50g ginger.

After the ingredients are prepared: we need to wash the meat, dry it and use it. Spread all the fine salt, then add all the spices and stir well.

One of the most important is that we need to put 50g of two pot heads, because the salted meat marinated in this way is mellow and attractive, and the meat is tender!

After stirring: we need a jar or basin, then seal it with plastic tape and the latter sealing material, and store it for about 7-10 days.

After the marinating is completed: After the marinating is completed, we need to take it out to dry, and the drying time will take 5-7 days if it is sunny, and about 10 days if it is cloudy. Remember to put it away and put it in the refrigerator after drying, otherwise it will be consumed!

You can take it out and taste it according to the taste, you can steam it, you can fry it, you can also cook soup, and the taste can be changed according to personal preference!

2.Use white wine, salt, star anise, ginger, cinnamon, bay leaves, beat them into a paste with a blender, spread the pig's trotters evenly, and marinate them in a cool and ventilated place for a week.

3.While it is filled, tied with a rope and taken out to dry, the two thousand pig's trotters are propped up with bamboo branches, so that they can be dried thoroughly and delicious.

Do you have any other questions? If you are satisfied with the service of Nanfeng, please give a review: Question: A pound of pig's foot is a few dollars of salt.

Generally 12 grams of salt.

12 grams of salt pro I replied [happy].

Summary. Hello dear, the steps for pickling pork knuckles in summer are as follows:

1. First of all, we need to use a sharp knife to cut the pig's feet, do not leave too thick meat layer, and then evenly apply salt to the scratched place, and also apply the outside, so that the whole pig's feet are evenly covered with salt.

2. Put the salted pig's feet in a large basin to let it dehydrate part naturally, and at the same time the salt fully penetrates the covering meat layer, which can generally be placed for about 2-3 days.

3. You can add some spices on the pork knuckle after standing according to your own preferences, such as Sichuan pepper, pepper, etc., according to your own preferences, or you may not add them.

4. The dry and cold north can use the traditional natural drying method, which is relatively simple, and can be hung directly to a cool and ventilated place, which will not have a smoke smell, but lacks the unique taste of smoke.

5. Smoking generally uses wood or fuel that can give off more fragrance, such as cypress, grapefruit peel, orange peel, etc., so that the marinated meat has a unique flavor and is very good. Of course, the height of the smoke should be controlled, and it should not be too close or too far away from the fire, generally 80-120cm away from the flame.

How to marinate pork knuckles in summer.

Hello dear, the steps of pickling pork knuckles in Xia Tangerine Tongtian are as follows: 1. First of all, we need to use a sharp knife to cut the pig's feet, do not leave too thick a layer of meat, and then evenly smear the place with salt, and also apply it outside, so that the whole pig's feet are evenly covered with salt. 2. Put the salted pig's feet in a large basin to let it dehydrate part naturally, and at the same time the salt fully penetrates the covering meat layer, which can generally be placed for about 2-3 days.

3. There are no dates to put some spices on the pig's feet after standing according to your own preferences, such as pepper, pepper, etc., and you can add them according to your preferences or not. 4. The dry and cold north can use the traditional natural drying method, which is relatively simple, and can be hung directly to a cool and ventilated place, which will not have a smoke smell, but lacks the unique taste of smoke. 5. Yuanchatan is generally smoked with wood or fuel that can give off fragrance, such as cypress, grapefruit peel, orange peel, etc., so that the marinated meat has a unique flavor and is very good.

Of course, the height of the smoke should be controlled, and it should not be too close or too far away from the fire, generally 80-120cm away from the flame.

6. The pickling time can be long or short, and the smoke is generally 45 days, and the right can be tasted, and the observation standard is as follows: the meat skin is burnt yellow, and the fat is transparent, which means that it can be used, and it can also be leaked for a longer time before it is placed. Naturally, it takes a little longer to dry than to smoke.

Method Steps:

The first step is to sprinkle salt: use a sharp knife to cut the pig's feet, do not leave too thick meat layer, and then evenly smear the place with salt, and also apply the outside, so that the whole pig's feet are evenly covered with salt, and the amount of salt should be slightly heavier than usual, generally 100g of salt corresponds to about 5kg of meat, which can be measured by yourself. The salt is slightly heavier mainly to prevent rancid odor from incomplete dehydration, and the other is to prevent uneven salt from causing bad taste.

The second step, standing: put the salted pig's feet in a large basin, let it naturally dehydrate a part, and at the same time the salt fully penetrates the covering meat layer, which can generally be placed for about 2-3 days.

The fourth step is to open and dry

1.Natural drying method: relatively simple, directly hang it in a cool and ventilated place, there will be no smoke, but there is less unique taste of smoke.

2.Smoking method: Generally use wood or fuel that can give off more aroma, such as cypress, grapefruit peel, orange peel, etc., so that the marinated meat has a unique flavor and is very good.

Of course, the smoke should be controlled at a good height, and it should not be too close or too far away from the fire, generally 80-3000px away from the flame.

The fifth step, harvest: the marinating time can be long or short, the smoke is generally about 45 days to produce the taste, the observation standard is: the meat skin is burnt yellow, the fat is transparent, that is, it can be used, or it can be put for a longer time. Naturally, it takes a little longer to dry than to smoke.

You first break the pig's trotters, touch the pepper powder, chili powder, salt, how much to put depends on your taste, and then, put the pig's trotters in the basin, cover the lid, marinate for two days, take it out and air dry....

Marinate pig's feet with honey as follows:

Ingredients: appropriate amount of pork knuckles, appropriate amount of baby cabbage, appropriate amount of bean sprouts.

Seasoning: appropriate amount of minced garlic, appropriate amount of Sichuan pepper, appropriate amount of sesame seeds, appropriate amount of pepper, appropriate amount of chili pepper, appropriate amount of salt.

Steps: 1. The first thing you need to do is to scrape and clean the pig's feet.

2. Then cook the pig's feet in a pot.

3. Then take out the pig's feet and let them cool.

4. Finally, as long as the surface is brushed with honey, the pickling is completed.