The practice of salt roasted pork knuckles, the practice of glutinous rice pork knuckles

Ingredients: Pig's trotters (two).

Seasoning: Dried Chilli (10g), Grass Fruit (5g), Bay Leaf (10g), Star Anise (2 pieces), Sichuan Pepper (10g), Ginger Slices (3 pieces), Rock Sugar (10 pieces), Salt (10g), Five Spice Powder (1/2 teaspoon), Light Soy Sauce (1 tablespoon), Dark Soy Sauce (1/2 tablespoon), Cooking Wine (3 tablespoons), MSG (1/2 teaspoon).

Method:1Blanch the pig's trotters, pluck the hair, and control the moisture for later use. I bought the counter cold fresh meat, very little hair.

2.Stir-fry sugar color. Put oil in the pan, rock sugar in it, and stir it on low heat until it melts. The smallest fire, boiled until it bubbles.

3.Pour in the pig's trotters, stir-fry evenly, Figure 4 has been evenly colored, for insurance, you can fry over medium heat for a while, the more you fry, the heavier the color.

4.Add spices, stir-fry the fragrance, first put cooking wine, pour it along the pot ring, then add light soy sauce, five-spice powder, and stir-fry evenly.

5.Turn the saucepan, the rice cooker I use, and simmer for an hour and a half to two hours. When it simmered for an hour, add salt to taste, and I put a teaspoon of salt.

6.Turn to the wok, it is the kind of pot that can turn over frequently, the non-stick pan will not discolor the meat, and the iron pot may cause the soup to turn a little black.

7.Reduce the juice on high heat until the soup is rich and add some MSG.

Trotters are made of:

Ingredients: 2000 grams of pig trotters.

Seasoning: 150 grams of salt, 400 grams of soy sauce, 10 grams of sugar, 10 grams of green onions, 4 grams of ginger, 4 grams of star anise, 3 grams of Sichuan pepper, 3 grams of cinnamon, 3 grams of cloves.

The practice of sauce pig's trotters:

1.Boil the pig's trotters over a fire, soak them in warm water for a while, scrape them off and wash them.

2.Put about 3 kg of water in the pot, boil the water with a strong fire, put in the pig's trotters, skim out the foam when the soup is boiled, and cook for about an hour to remove the pig's trotters.

3.Put the soup out, put the iron grate on the bottom of the pot, place the pig's trotters around the pot, leave a hollow in the middle, pour in the original soup from the middle, add refined salt, soy sauce, meat bag (green onions, fresh ginger, spices, peppercorns, cinnamon, cloves).

4.Cook over low heat for 2-3 hours, add sugar, in fact, it's best to boil sugar by yourself! Such pig's trotters are beautiful and have a caramel flavor.

Preparation method of red brine: 5 liters of water (boiling), 1 liter of good soy sauce, 500 ml of cooking wine, 750 grams of rock sugar, fine.

100 grams of salt, a pinch of large and small fennel, 15 grams of licorice, a pinch of cinnamon, 75 grams of mountain plants, 25 grams of Sichuan pepper, 25 grams of cloves, a pinch of ginger.

Preparation method Use a small cloth bag, put the large and small fennel, licorice, cinnamon, cloves, hawthorn, ginger, pepper and other spices into the bag, tie the mouth, and put it in boiling water; Add soy sauce, cooking wine, salt, sugar, etc., and cook for 1 hour over warm fire to bring out the fragrance!

Take care of the red brine! Do not drip in raw water!

1 pork knuckle, 5 hard-boiled eggs, 2 pieces of peeled ginger, 1 bowl of sweet vinegar, appropriate amount of salt, appropriate amount of soy sauce.

Method:1Sweet vinegar and ginger weight 2:1, cook for 2 hours. Keep it for later.

2.Cut the pork knuckle into pieces, blanch and remove the blood.

3.Put the pork knuckles in the prepared ginger vinegar and bring to a boil. Simmer over low heat until well done.

4.Finally, add the peeled hard-boiled eggs. Cook for 10 minutes and remove from the pan.

1 Remove the hair of the pig's feet, scrape and wash them, and boil them in a pot of boiling water

Take it out, wash off the blood foam, split it in half, and then chop it into pieces with a knife and set aside.

2 Put the pig's feet, ginger and glutinous rice wine in 200 grams of boiling water, change to low heat and simmer for 3 hours, add salt to taste.

Green onion, ginger, cooking wine, white wine, vinegar, fermented bean curd, steamed bread, glutinous rice flour.

Method:1Wash the pig's trotters, put cold water in a pot and blanch. After blanching, rinse off with warm water.

2.Boil water in the pot, put the pig's trotters into the pot, add green onions, ginger, cooking wine, stew, and add salt.

3.Sauce: liquor, vinegar, bean curd, ratio 1:1:1. Marinate the trotters for half an hour. Paste mixing: add water to glutinous rice flour and chop steamed buns. Dip the marinated pig's trotters in glutinous rice water, and then dip the steamed bun residue.

4.Put the pig's trotters in the oil pan and fry them until golden brown.

50 grams of ham, 100 pig's trotters, 30 grams of celery, 10 grams of red pepper, 120 grams of glutinous rice.

Seasoning: 3 grams of shredded ginger, 3 grams of salt, 2 grams of monosodium glutamate, 6 grams of cooking wine.

1. Wash the glutinous rice and soak it for half an hour until it is thorough; Wash the celery and cut into sections; Wash the red pepper and cut into rings; Wash the pig's trotters, chop them into small pieces, and remove them after they are stewed in a pot; Wash the ham and cut into thin slices.

2. Fill the pot with water, add glutinous rice, bring to a boil, add pig's trotters and ginger shreds, and boil over medium heat until the rice grains bloom.

3. Add ham and red pepper, wait for the porridge to boil until thick, add celery and mix well, add salt and monosodium glutamate to taste.

1.Add an appropriate amount of oil, heat the pot, and add the green onions, ginger and garlic to stir-fry the pot.

2.Put in the potatoes, cut the potatoes with a hob, and pass through the oil.

3.Add an appropriate amount of water, no more than half of the potatoes.

4.The potatoes are medium rare, put in the pig's trotters, which are cooked in advance and finely chopped.

5.After boiling with water, add a small amount of water, wait for the juice in the pig's trotters and the starch of the potatoes to become viscous, simmer until there is no soup, and remove from the pot.

1. Ingredients: 1 pig's trotters (about 500 grams), diced red pepper, chopped green onion, minced garlic, minced ginger, refined salt, soy sauce, pepper salt, Shao wine, wet starch, and salad oil.

2. Wash the pig's trotters, cut them in half, add Shao wine, soy sauce, refined salt, chopped green onions, minced ginger, steam them in the basket and take them out, and hang them evenly with wet starch.

3. Put the pot on medium heat, pour the salad oil, put in the pork knuckles with powder, fry them on both sides, and fry them on high heat. Boom.

4. Fry until crispy, remove the pieces and put them on a plate, remove the pepper salt, garlic, and diced red pepper. Coriander, cucumber, and flowers are decorated with a plate.

How to make braised pork knuckles? The first step is to prepare the ingredients for stewed pig's trotters, the hair on the skin of the pig's trotters should be cleaned, and I want the pork stall owner to spray the skin of the pig's trotters with a spray gun, and let the stall owner chop the pig's trotters into pieces. After buying the pig's trotters, the skin should be scraped with a knife to further clean the fur of the pig's trotters.

I put about 100 grams of peanuts, and the amount of peanuts can be put in according to my preference, and the old ginger is scraped.

Step 2: Put the pig's trotters and cold water into a boiling pot, add 1 tablespoon of cooking wine and ginger skin, and blanch the pig's trotters.

Step 3 After blanching the pig's trotters, rinse the blood foam of the pig's trotters with cold water, drain and set aside.

Step 4 Put oil and rock sugar in a cold pan in a wok, melt the rock sugar over low heat, the rock sugar can be put less, but the rock sugar should be put in, the rock sugar can remove the meat taste of the pig's trotters, so that the pig's trotters taste umami.

Step 5 Add the pig's trotters and stir-fry to color the pig's trotters.

Step 6 Add ginger, light soy sauce, dark soy sauce, pork trotters and seasonings and stir-fry well, add peanuts and stir-fry for a while.

Step 7 Pour the pig's trotters and other ingredients into the rice cooker, add rice wine and warm water, and use the rice cooker to simmer the pig's trotters.

Step 8 After the rice cooker is cooked, put all the ingredients on a plate and sprinkle with chopped green onions.

The practice of braised pig's trotters in red.

This dish has the effect of nourishing blood and breastfeeding, and is a good food therapy for mothers with less milk.

Ingredients: 1000 grams of pig's trotters, 25 grams of cooking wine, 60 grams of soy sauce, 30 grams of sugar, 20 grams of green onions, 10 grams of ginger, appropriate amount of cinnamon, 2 grams of monosodium glutamate, 750 grams of vegetable oil (about 60 grams), 1000 grams of water.

Production: 1. Put the pig's trotters into warm water, scrape and clean them with a knife, add 750 grams of water to the pot, put the pig's trotters, skim off the foam after boiling, cover the pot, cook for half an hour with a strong fire, and when the pig's trotters are broken, take them out to cool, remove the water, and then fry them in the oil pan, and remove the skin slightly wrinkled.

2. Put the pig's trotters into the original soup and then fill 1000 grams of water, add soy sauce, cooking wine, sugar, green onions, ginger (crushed with a knife), cinnamon, turn the pig's trotters up and down after boiling, and when the soup is thick and the pig's trotters are crispy, put in monosodium glutamate to get out of the pot and load **.

Features: Pig's trotters are crispy.

Menu features. Ingredients.

Trotters. Accessories.

Rock sugar, cooking wine, green onion, ginger, star anise, Sichuan pepper, cinnamon, angelica, grass fruit, red pepper.

Method. 1.Pig's trotters, dehaired, washed, chopped into pieces.

2.Boil water in a pot, put in ginger slices, green onions, pour in a little cooking wine, put in pig's trotters, boil to remove the blood water, and float. Boiling water for three or four minutes is fine.

3.Remove the boiled pig's trotters and rinse them in cold water. (Use cold water to make the skin firmer).

4.Put oil in the pot, add rock sugar, boil over low heat, put in the drained pig's trotters, and stir-fry so that each piece of pig's trotters can be evenly dipped in the sugar solution. Add the chili peppers, green onions, ginger slices, stir-fry for a while, and add water.

5.Pour the pig's trotters and soup into the pressure cooker, add star anise, peppercorns, cinnamon, angelica, grass fruit, bay leaves, dried hawthorn, and add enough water.

6.After the pressure cooker is steamed, press for half an hour. Open the lid and add salt to taste, then cook for another five minutes to reduce the juice.

Ingredients: 400g of pig's trotters, cooking wine, ginger slices, green onions, Sichuan peppercorns, star anise, sharp peppers, garlic cloves, salt, light soy sauce, dark soy sauce.

Method: 1. After the pig's trotters are bought, let the vendors cut them and take them home to rinse them. Boil the blood in boiling water and remove it.

2. After flying water, the pig's trotters are rinsed again with cold water and dried. (This hot and cool, so that the taste of the pig's trotters is more Q and more delicious).

3. Pour pig's trotters into the electric pressure cooker (or pressure cooker), add water (it is advisable to just submerge the pig's trotters), put an appropriate amount of cooking wine, ginger slices, green onions, a little peppercorns, 2 slices of star anise, and simmer for about 40 minutes.

4. Scoop up the stewed pig's trotters to control the moisture, and keep the soup of the stewed pig's trotters.

5. Pour oil into the wok, add peppers, ginger slices, garlic cloves and stir-fry until fragrant, pour in the pig's trotters and stir-fry, add an appropriate amount of salt, light soy sauce and dark soy sauce (slightly more), and continue to stir-fry.

6. Add the remaining soup of the stewed pig's trotters to the pot in batches, stir-fry constantly, add a lid, boil over high heat and simmer over low heat; Operate this twice until the soup is all used up and the pig's trotters are completely stewed and soft, then add the chicken essence and put it on a plate.

1. The materials are ready. Chop peppers according to personal taste. The bean curd is made of southern white bean curd.

2After blanching the pig's trotters, put them in a pressure cooker and add 2 to 3 times more water than the pig's trotters. Add the ginger slices and a little cooking wine. Pressing after steaming should not exceed 15 minutes.

3. After pressing, remove and control the moisture. Leave the soup for later use.

4. Mix a fermented bean curd juice and mix the fermented bean curd with a little sesame oil, the taste will be more fragrant.

5 Heat the wok and put in the peanut oil, the oil can be a little more. Stir the garlic until fragrant.

6. Then put in the pig's trotters and stir-fry, because the pig's trotters have a lot of moisture, and you should be careful when frying. Pour in the cooking wine and bean curd.

7Add the pig's trotter soup in the pressure cooker, which is flush with the pig's trotters. Add pepper and a pinch of sugar.

8Finally, add an appropriate amount of soy sauce, as well as the protagonist chopped pepper, stir-fry evenly, collect the soup and you can get out of the pot.