How to make preserved pig s feet delicious, how to make preserved pig s feet delicious and simple

Blanch the pig's feet in the pot, boil the oil, stir-fry the fatty meat, add the pig's feet, ginger, garlic, dried chili, star anise, cinnamon and stir-fry until fragrant, add salt, light soy sauce, dark soy sauce and water and stir-fry well, put it in a pressure cooker, add kelp and simmer for one hour, and stew until it is rotten.

The delicious and simple ways to make pork knuckles are:

1. Steamed pork knuckles.

Soak the pork knuckles in warm water for eight hours, then cut the pork knuckles into pieces, put them in a bowl, and put them in a steamer over low heat. Wait until the pork knuckle skin crispy meat.

Rotten, you can easily insert it with chopsticks, and you can turn off the heat and remove from the pot.

2. Stewed pork knuckles with radish.

Soak the pork knuckles in warm water for 8 hours, wash them and set aside; Cut the radish into cubes and slice the ginger.

After the pot is heated, add the pork knuckles, stir-fry over low heat, and then add ginger slices, dried chilies, garlic cloves, dark soy sauce, and cooking wine.

and light soy sauce, continue to stir-fry until the pork knuckles change color, then add an appropriate amount of water, cover and simmer for about five minutes.

After the pork knuckles are simmered, pour them into the pressure cooker.

Add white radish, star anise, peppercorns, and cinnamon.

Salt and chicken bouillon. Add an appropriate amount of water, simmer for half an hour, and then turn off the heat and remove from the pot.

3. Stewed lotus root with pork feet.

A pork knuckle is cut into large and small pieces with a machete, and carefully washed one by one. Slice the ginger and wash the dried chili pepper a little and set aside; Put the washed pork knuckles into a purple casserole, add a pot of water, dried chili peppers and ginger slices, and cook on high heat for two hours.

Wash the lotus root and hob.

Cut into chunks and set aside. After two hours, put the boiled pork knuckles into a bowl for later use; Add the chopped lotus root to the pork knuckle soup and cook in a purple casserole for 30 minutes. Finally, put the pig's feet together in the lotus root and simmer for 30 minutes.

Fourth, pork knuckle hot pot.

Roast the pork knuckles first, so that they are more fragrant and soft. Then chop the pig's feet into small pieces, string them over the water, and then scoop up the pig's feet.

Wash the kelp and cut it into cubes, cut the ginger into chunks, and cut the green onion into sections. Then put the pork knuckles, kelp, green onions, ginger cubes, garlic, Sichuan peppercorns, dried sea pepper.

Put it in a voltage pot and simmer.

Cut the mushrooms into pieces, tear the cabbage into pieces, add the mushrooms after the pork knuckles are stewed, simmer for a while, put the cabbage in, and it will be out of the pot after a while, and finally add some chicken essence.

5. Garlic pork knuckles.

Put the pork knuckles in the pressure cooker and cook for 18 minutes, don't cut them before cooking, they are too hard, let them cool, and cut them into pieces easily. Chop the garlic, a little ginger, a little oil, sauté the garlic and ginger, pour in the pork knuckles, a little cooking wine and light soy sauce, pepper.

Stir well and it's OK.

When cooking, you can put more water to boil, you can dilute some salt, remember not to put salt when stir-frying, and the water used to cook pork knuckles can also be used to cook vermicelli, noodles or something.

I think the pork knuckle should be delicious, directly related to its production method and ingredients, I think to choose the best pig's knuckle, we have farmers here to raise pigs do not feed feed, such pork to eat more nutritious and taste also very good, to make the pork knuckle, first pluck its hair clean, and then put salt to rub the salt to blanch a little more pork trotters blanched and then add ginger, pepper, cinnamon, dried chili, mushrooms and stew over low heat. The preserved pig's trotters and bean paste themselves have saltiness, and the salt is less. As long as the ingredients are exquisite, the requirements for heat and seasoning of this dish are almost zero.

When you taste it while stewing, the skin of the meat is soft and glutinous without losing your tendons, and it is almost ready to come out of the pot.

<> first of all, the materials should be selected. The biggest advantage of the county is that it is more convenient to buy original ecological ingredients, local breeds of pig trotters, and locally fed pigs. When I bought it, I recognized it from the appearance and leather, black hair, and thick skin.

After buying, pluck the remaining hair with tweezers, scrape and clean, dissect and divide it into two halves from the middle of the two hooves and toes. Then scrape the burnt skin with a knife and wash it off with hot water. Finally, the knife is changed into small pieces.

If it is not easy to deal with at home, you can also find a small shop that kills chickens and ask him to help deal with it, which is generally only 5 yuan.

Peel and cut the white radish into cubes. Break the cauliflower into small pieces, rinse it twice and soak it in lightly salted water for 15 minutes, then rinse and drain the pot with a little oil, add dried red pepper, star anise, grass fruit, Sichuan pepper, ginger slices, garlic slices, fry the fragrance over low heat, and then put in the drained pig's trotters, and fry the pig's feet in many places, especially in Sichuan, Guizhou, Hunan, and Hubei. Fortunately, I have eaten pork knuckles in all four places.

How to make it delicious, then I am from Hubei, I will talk about the practice of our hometown, and my sister married in Sichuan, <>

You can try to make braised pork knuckles, which are very delicious and not greasy at all, and the more you eat, the more you want to eat them. So, how do you make braised pork knuckles delicious? I would like to share my practice with you, I hope it will be useful to you.

If you don't understand the problem, you can pay attention to it, and we can communicate in time.

First of all, do a very simple process. Then it's time to shave the pigs. You can put it in a pot, preferably over low heat, and then it is particularly golden brown on both sides, which can add some texture.

Then wash well. It is best to wash three to five times. Chop the pig's feet open.

Cut into perfect round sizes. You can put some condiments in it, so that it will have a lot of fragrance. Then prepare some braised vegetables, and you can put everything you want to eat, you can put some radish kelp.

Finally, simmer for about 20 minutes, then put some peppercorns and garlic, and you can also put some green onion pepper powder.

The pork knuckles can be stewed and eaten, so that it tastes particularly soft and glutinous, add some chili peppers to it, it will be spicy and spicy, the taste is also very good, and it is also particularly appetizing, and it is also very delicious.

When making pork knuckles, the first thing to do is to put the pork knuckles outside to air dry, and only the dried pork knuckles will be very delicious.

First of all, wash the pork knuckles, cut them into small pieces, then blanch them in hot water, add green onions, ginger and garlic to remove the fishy smell, then heat the oil in a pan, stir-fry the green onions, ginger and garlic, and then put the pig's feet in and stir-fry them, then pour in two bowls of water, add some dried cowpeas, green beans, ginger and peppercorns into the pot, cover the lid and stew for a while, wait until about 15 minutes to add some seasonings, salt chicken essence, light soy sauce, dark soy sauce and the like, and then stir-fry and then simmer for 15 minutes, In this way, the delicious pork knuckles are ready.

Method steps: The first step, sprinkle salt: 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 the outside should also be smeared, so that the whole pig's feet are evenly covered with salt, 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.