How do you make pork knuckles in cold salad? Authentic practice of cold pork knuckle The preparation

Ingredients: 1 pork knuckle, 2 parsley, 5 or 6 peppers.

Seasoning: green onion, ginger, ginger powder, garlic, Sichuan pepper, white pepper, sugar, vinegar, salt, dried scallops, red pepper oil, Sichuan pepper oil.

Method:1Wash the pig's trotters, put them in boiling water and boil for about five minutes, and boil well to remove the blood. Remove the pliers to clean the hairs.

2.Add two large bowls of water to the pot, add ginger slices, knotted green onions, a few peppercorns, a little salt, and bring to a boil.

3.Cut the pig's feet into a few sections (the place where the meat is sold can help, but don't chop them completely, chop the bones is fine), put them in a boiling pot, cover the lid, and simmer for about 12 minutes over medium-low heat after steaming, and turn off the heat.

4.Remove the pig's trotters, rinse in boiling water until cool, and then put them in ice water for later use.

5.Wash the parsley and cut it into small pieces, cut it into small rings, chopped green onion, shredded ginger, ginger powder, minced garlic, Sichuan pepper, white pepper, sugar, vinegar, salt, red pepper oil, appropriate amount of Sichuan pepper oil, and mix all ingredients in a large bowl.

6.Remove the pig's trotters from the ice water, wipe them dry, cut them into small pieces, put them in a large container and pour in 5Mix well, wait for about five minutes, and wait for the pig's trotters to taste.

The pork knuckle must be marinated, separated with a knife, and then pour some cold boiled water in a small bowl, add salt, monosodium glutamate, vinegar, chili oil, put it to suit your appetite, add a quick pork knuckle to dip and eat.

The pork knuckle is first cooked, cooled and then cut into finger pieces, add seasonings and mix well.

Have you learned the art of food summoning? Today is a cold pork trotter.

Teach you how to make cold pork trotters sour, spicy and Q-bomb.

1. Prepare ingredients: 500 grams of pork knuckles, 50 grams of ginger slices, 100 grams of millet chili, 50 grams of cooking wine, appropriate amount of salt, 20 grams of minced ginger, 20 grams of minced garlic, a spoonful of aged vinegar, a spoonful of soy sauce, 5 grams of chicken essence, 3 grams of monosodium glutamate, and an appropriate amount of Lao Gan Ma.

2. Put the pig's hands into the pot with cold water and boil to remove the foam, then put the pig's trotters into the pressure cooker, add water, put in 50 grams of ginger slices, 50 grams of cooking wine, and an appropriate amount of salt.

3. Put the pork knuckles in the pressure cooker, take them out to cool after cooking, and set aside. If you don't have a pressure cooker, a regular pot will do just as well.

4. To make juice, first add 100 grams of millet chili pepper to the bowl, millet chili pepper should be chopped, pay attention to protect your eyes when cutting chili pepper, sometimes cutting chili pepper is the easiest for the juice to fly into the eyes, so you can wear glasses when cutting chili pepper.

5. Then chop 20 grams of ginger, 20 grams of garlic, a spoonful of aged vinegar, a spoonful of soy sauce, 5 grams of chicken essence, 3 grams of monosodium glutamate, an appropriate amount of salt, and an appropriate amount of Lao Gan Ma.

6. The seasoning is flexibly matched according to your own taste, if you eat spicy, you will put more old godmothers, and if you eat lightly, you will put less salt, and you can control it flexibly.

7. Pour the above seasoning on the boiled pig's trotters, sprinkle a little sesame seeds, put sesame oil, and match flexibly according to the taste. The delicious cold pork trotters are ready.

Teach you how to make cold pork trotters sour, spicy and Q-bomb.

Ingredients: Ingredients.

Pig's trotters 500g of auxiliary salt.

Ginger to taste. Garlic to taste.

Appropriate amount of red peppers.

Sugar to taste. Cooking wine to taste.

Light soy sauce to taste. Aged vinegar to taste.

Coriander to taste. Appropriate amount of red oil.

Pepper to taste. Appropriate steps.

1.After the pig's trotters are cleaned, use a knife to make a cut in the front toe.

2.Then make a deep cut in the "belly" of the pig's trotters.

3.Cut it longitudinally along the pig's trotters to facilitate the flavor.

4.Pour enough water into the pot, add the crushed ginger, add an appropriate amount of refined salt and bring to a boil over high heat, then change to low heat and cook for 40 minutes.

5.After the boiled pig's trotters are cooled, they are repeatedly soaked in water to remove the greasy.

6.Break down the soaked trotters with a knife into large pieces.

7.Wash the red peppers and cut them into rings, and mince the garlic.

8.Put the chopped pork trotters, minced garlic and red pepper rings into a small clean bowl and sprinkle with coriander.

9.In a small bowl, add a tablespoon of sugar and a tablespoon of light soy sauce.

10.Sprinkle with an appropriate amount of refined salt.

11.Pour 1 2 tablespoons of aged vinegar.

12.Sprinkle with a pinch of pepper.

13.Pour in the appropriate amount of cooking wine according to preference.

14.Pour the sauce into a small bowl with the pig's trotters.

15.Add a tablespoon of red oil and mix well.

Tip 1: Pay attention to safety when chopping pig trotters.

2. After the pig's trotters are cooked, soak and rinse them with water to remove greasy.

3. The cholesterol content in pig trotters is high, so the elderly with weakened gastrointestinal digestion cannot eat too much at one time; And people with hepatobiliary diseases, arteriosclerosis and hypertension should eat less or no food.

A piece of pig's trotters that can be done with a rice cooker is soft and rotten.

There are many ways to make pig's trotters, and here is a summary of some of the ways to make pig's trotters for reference:

Method: Bear paw red pork trotters.

Raw materials: four fat pig's trotters, select the hair roots, boil in boiling water to remove the blood water, put them into wide water after taking them out, add marinade, rice wine, sugar and boil over high heat, turn to low heat and simmer and cook rotten, take out the bones, try to keep the pig's trotters intact, and set aside after dismantling.

I don't know which one you are referring to, you can directly cook it and chop it into pieces of dipping sauce to eat, or you can make it into sauce pork knuckle, which is the same as in the delicatessen, the specific method: raw materials:

1 pig front hoof, dark soy sauce, light soy sauce, rock sugar, star anise, cinnamon, salt, and a few sugars.

Method: 1. Please ask the seller to shave the hair clean and cut the large pieces of the pig's front hooves. Boil with ginger and wine for five minutes, pour off the blood and dirt, and rinse the pig's hands with cold water;

2. After the sugar color on the pig's hands, pour in rock sugar, star anise, cinnamon, dark soy sauce, light soy sauce, salt and water. Bring to a boil over high heat, then turn to low heat and boil to color until the pig's hands can be pierced with chopsticks, and the juice can be collected on high heat;

3. If you are not in a hurry to eat, you can continue to soak the pork knuckle in the brine and add flavor.

You can also buy a bottle of Lee Kum Kee brine juice directly, and the juice and water are mixed 1:4 for use, which tastes very fragrant.

Lao Gan Ma oil chili pepper or homemade green onions, ginger, sesame seeds, cooked peanuts, salt, dried orange peel, coriander seeds, of course, the main thing is chili pepper oil, boil and cool for a while, stirring while drizzling.

Have you learned the art of food summoning? Today is a cold pork trotter.

It's so stupid. This dish is so simple.

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6. After turning off the heat, let the pressure cooker stand for 15 minutes until it is no longer bubbling, then remove the lid and put out the braised pork trotters;

Pig's feet are blanched in the pot under the cold water banquet, the oil is boiled in the pot, the rock sugar is fried to make the sugar color, the balance is withered into the pig's feet, the water is poured into the pig's feet, the pepper star anise, ginger and garlic are stewed in soy sauce, and the juice is collected and eaten when the water is dry.

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