The practice of tying pig s trotters, the practice of tying hooves How to tie hooves

1 6 Prepare all kinds of ingredients we need, let the meat seller chop the pig's trotters into small pieces, cut the carrots into hob pieces, cut the ginger into thick slices, and cut the green onions into sections.

Put the pig's trotters in a pot under cold water, blanch the ginger slices in cooking wine, blanch the blood foam, remove them, and control the moisture.

Heat the oil, fry the rock sugar or white sugar over low heat until the bottom of the pan is red, and then add the pig's trotters.

Put in the blanched pig's trotters, stir-fry over medium-low heat until the surface of the pig's trotters is golden brown, the more you fry the darker the color, the firmer, no matter how you cook it, it will not fade. At the same time, you can also add cooking wine and stir-fry a few times to make it fishy.

It is best to stir-fry the pig's trotters slowly over medium-low heat, and use high heat to fry the pig's trotters, and the color will be firmer.

Hello. This dish was made by my mother when we were younger, thinking of ways to make us eat creatively. My mother was working in a tofu shop at the time and would bundle vegetarian chicken, so she came up with the idea of tying pig's trotters for us to eat, so that another dish was added to my family's table.

My mother is very old, so I learned it from my mother since I was a child, and this has become a traditional dish in my family. Now I basically make the traditional dishes in our family, thinking about salted duck and fried pidu. Junior.

Stew. Salty and fresh. One day.

Ingredients. Pig's trotters in moderation.

Accessories. Appropriate amount of green onion and ginger.

Ingredient. Salt to taste.

Star anise to taste. Cinnamon to taste.

Cumin to taste.

Sichuan peppercorns to taste. Steps to bind hooves.

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1.Salt in a pan and sauté.

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2.Put star anise, cinnamon, cumin, and peppercorns in turn and stir-fry until fragrant.

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3.Put the washed pig's trotters in the fried hot salt and rub them repeatedly, marinate them for half a day, and then bundle them, and marinate them for half a day if they taste salty, that is, one day.

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4.The process of tying the hooves was not filmed because I was alone at home and could not take a film, so I used a square cloth, pointed the horns towards myself, put the marinated meat on it and hugged it tightly, and then tied it up with a cotton rope.

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5.The used brine boils it and cools it to keep it for the next time you make braised vegetables, and the more and more it gathers over time, which is the old brine of folklore.

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6.Put the prepared bundled hooves in the pot and boil, add ginger and shallots. After the high heat is turned on, change to low heat and cook, and it is basically cooked after an hour and a half.

Hehe, I cooked four, because the family likes to eat very much, one for my parents, one for my brother and one for my brother.

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7.After cooking, remove the cloth, slice and put on a plate.

Good luck.

1. Divide the big elbow into two with a knife, and cut it every four or five centimeters with a knife, don't cut through the skin, so that the blue stove hail is easy to taste and better rolled up. Sprinkle with salt, thirteen spices, minced ginger and peppercorns, and massage to make sure everything is evenly marinated. Cover and marinate for two days.

2. Carefully pick up the peppercorns first, then roll up the hooves parallel to the direction of the knife cut, and tie them tightly with cotton threads, both horizontally and vertically, and try to wrap the meat inside with skin.

3. Put it in the electric pressure cooker and add the amount of water that can cover the meat. Add salt, light soy sauce, dark soy sauce, braised meat packet and sugar, and the procedure of selecting beef hoof tendons can be corrected. Do not remove immediately after cooking, soak for at least half a day to absorb the flavor.

4. After taking it out, put it in a fresh-keeping bag and refrigerate overnight.

5. Take out the bundle hooves and remove the cotton thread and slice it evenly. Eat it directly is five-spiced, and it is better with a dipping sauce: mash the garlic with salt and puree, add oyster sauce, balsamic vinegar, sesame oil, and red oil and stir well.

Material: about 900g each

100g kosher salt

1 tablespoon of Sichuan peppercorns.

4 bay leaves.

Star anise: 4 pcs.

3 green onions. Ginger A large chunk.

3 tablespoons cooking wine.

The practice of crystal hooves binding.

Put coarse salt, Sichuan pepper, 2 bay leaves and 2 star anise in the pot and fry for a minute until the salt turns yellow and the Sichuan pepper turns slightly black, turn off the heat and cool thoroughly and set aside.

Wash and drain the hoof, remove the bones, and cut off the excess fat.

Spread the fried salt evenly on the hoof, both inside and outside, and marinate in the refrigerator for 1-2 days, turning it several times in the middle to make it taste evenly.

Take out the pickled hooves and rinse them thoroughly to clean the salt particles adhered to the surface, roll them into rolls, tie the bundled hooves tightly with cotton thread and put them in a saucepan, add water to cover the surface, add whole green onions, cut into slices of ginger, 2 bay leaves, 2 star anise and cooking wine. Cover the pot and bring to a boil over high heat, then simmer for 50-60 minutes, remove and let cool naturally to room temperature.

After cooling, remove the cotton thread from the hooves and cut them into slices, which can be eaten directly or dipped in garlic balsamic vinegar.

Ingredients: 450 grams of pig's trotters, 38 grams of peanuts, 1 package of spices, a little coriander. 1 6 tsp monosodium glutamate, 19 g rock sugar, 1 tbsp soy sauce, 1 4 tsp sea mountain sauce.

Production: 1After the trotters are cut into pieces, they are scalded with water and removed.

2.Cook the pig's trotters, ingredients, peanuts and spices together over high heat for 15 minutes.

3.Put the boiled braised pig's trotters in a large bowl and garnish with coriander.

Note: Haishan sauce is a sweet and spicy sauce with five flavors, and its raw materials are mostly five spices, sugar, vinegar, chili sauce, starch, etc.

The easiest way to make braised pork trotters:

Pig's trotters, cut into pieces, heat the oil in a pot, fry the meat to dry the water, add a little cooking wine, fry dry, then add a little Haitian soy sauce to color, and then add Haitian soy sauce, without adding salt, fry, add water (you can buy a package of mixed spices in the supermarket, you can also put 2 pieces of star anise, 1 small quick cinnamon, a bay leaf), submerge the meat, boil, and then use a clay pot or iron pot with a very small fire (keep the water in a state of boiling but not boiling), boil for 1-2 hours, you think it's rotten, collect the water over high heat, don't be too dry, add pepper, a little monosodium glutamate.

Note: Be careful not to stick to the pan!

Sandwich steamed buns and eat that is plum cabbage button meat.

Take the whole one and marinate it, and then eat it with steamed buns. Is this it?

Huai'an, Jiangsu (formerly Huaiyin, *** hometown Huai'an is now Chuzhou) has a county, Lianshui, a specialty of a kind of hooves, which is absolutely different from Fujian's pig's trotters, and Fujian's is too usual. Lianshui is all lean meat, fragrant and fresh, but unfortunately it is a small place, not many people know, and the prime minister's hometown specialties are even more crazy, such as Lianshui smoked pork arch mouth is smoked with tea and sugar fried paste, the taste is very unique, and Lianshui chicken cake, Huai'an Wenlou soup dumplings are much better than Suzhou soup dumplings. Lianshui is a small city, with good greenery and a lake in the city.

There are islands in the lake, there are a lot of egrets, Nanjing people always like to buy some Lianshui grass chicken, black pork when they go to Lianshui on business, really, probably because of water and soil, pork is much more fragrant than outside. It's a pity, the place is too small, there is no popularity, in fact, Huaiyang cuisine refers to Huai'an and Yangzhou, but the latter is more famous for historical reasons, in fact, Yangzhou cuisine is sweet, many dishes put sugar, Huai'an cuisine according to different food materials to take different cooking methods, it is more suitable for both north and south!!

Ingredients: 500 grams of sandwich meat in front of pig, 5 grams of ginger slices, 500 grams of net pig small intestine, 5 grams of green onions, 5 grams of cloves, 5 grams of cinnamon, 5 grams of sand kernels, 8 grams of cardamom, 5 grams of Sichuan pepper, 15 grams of monosodium glutamate, 150 grams of Shao wine, 15 grams of sesame oil, 250 grams of soy sauce.

Preparation method: (1) Wash the pork, cut it into 10 cm long and 2 cm square strips, put it in a basin, add cloves, cinnamon, cardamom, sand kernels, Sichuan pepper, green onions, ginger slices, monosodium glutamate, Shao wine, sesame oil and mix evenly, then add soy sauce and mix well and marinate for 6 hours.

2) Wrap the pig's small intestine into a 500-gram bundle of marinade, tie it tightly with straw rope externally, put it in the pot, add the original marinade of marinated meat and an appropriate amount of boiling water, cook it over low heat, take it out and cool, untie the straw rope, cut it into thin slices, and put it on a plate.

Features: The color is red, salty and fresh, the texture is crispy, the aftertaste is endless, and it is a special product of Gaogou Town, Lianshui County, Jiangsu.

Nutritional value: Pork - How to identify sick pork: When buying pork, pluck one or several pig hairs, carefully look at the hair roots, if the hair roots are red, it is a sick pig; If the hair roots are white, it is not a sick pig. Fresh pork is shiny and the muscles are red. All pork recipes].

Hello, the delicious method of freezing hooves is as follows: Step 1: First of all, we remove the middle bones of the purchased hooves, then put them in starch water and scrub them repeatedly for one minute, filter them with water, and use absorbent paper to absorb the water of the epidermis for later use.

Step 2: Add the prepared sea loss and salt, 2 bay leaves, Sichuan pepper, 2 star anise pins and celery to the pot, stir-fry over medium-low heat for 2 minutes, turn off the heat, and let it cool. Step 3:

Then spread the fried spice and sea salt evenly on both sides of the hoof. Relative to this step, the wiping process must be meticulous, the time should not be less than two minutes, and the subsequent marinating time should not be less than 1 hour. Step 4:

After that, we wash the pickled hooves properly, and use absorbent paper again to absorb the water from the dry skin. Step 5: Then roll up the hooves and tie them with cotton thread for later use.

Step 6: Finally, put the hoof in a pot, add water that is not more than one centimeter of the hoof, three star anise, three bay leaves, a little green onion, ginger and garlic, first boil over high heat, then turn to low heat and simmer for 45 minutes to slice and taste.