What is the practice of Cantonese white cut pork knuckles, and the practice of white cut pig s trott

Ingredients: 1 kg of pork knuckles, chicken soup (soaked pork knuckles), appropriate amount of garlic.

Appropriate amount of ginger, appropriate amount of fried peanuts, appropriate amount of sesame seeds.

Appropriate amount of sesame oil, appropriate amount of green onion, appropriate amount of coriander.

Steps:1To make a white cut pork knuckle, it is best to choose the front hooves of the pig. Scrape the pig's trotters with a knife, remove the hoof nails, wash them, put them in boiling chicken soup and soak them for a few hours, turn off the heat, continue to soak for half an hour, then scoop them up, float them with ice water, and put them in the refrigerator for a few hours;

2.When ready to eat, take the pork knuckle out of the refrigerator, slice it, and arrange it;

3.Sauce: garlic, sand ginger, sesame seeds, fried peanuts, sesame oil, soy sauce and mix well;

4.Pour the sauce over the pork knuckles and sprinkle with shredded coriander and onion at the end.

White-cut pork knuckle is actually a very common delicacy in Guangdong, and the way to make white-cut pork knuckle is relatively simple, but with the right sauce, the taste is very delicious. The authentic method of cutting pork knuckles is relatively simple, because the simple method can highlight the taste of the material more and can eat the chewiness of collagen.

Baiyun pork knuckle is one of the famous dishes in Guangzhou. Almost every restaurant in Guangzhou has this dish. The production method is to wash the pork knuckle and chop it first, then put it in the flowing spring water to rinse it for a day, pick it up and then boil it with white vinegar, sugar and salt, soak it for several hours after cooling, and then eat it.

The food feels that the skin is crispy, the meat is fat but not greasy, with sweet and sour taste, it is delicious to wake up and delicious, and it is quite distinctive. Because the spring water is taken from Baiyun Mountain, it is called Baiyun Pig's Hand.

Preparation: Prepare the ingredients.

Pig's trotters, dates, carrots, salt, monosodium glutamate, cooking wine, pepper.

Steps: 1. First burn the pig's trotters with fire to remove the hair roots on the skin, soak them in warm water, then scrape them clean with a knife, and split the pig's trotters from the middle with a knife.

2. Put the wok on the fire, put in the water, boil the water, put in the pig's trotters and scald thoroughly, remove them, then scrape them with a knife, wash the carrots and cut them into pieces.

3. Sit in a large clay pot on the fire, put in water to boil, add pig's trotters and red dates, simmer over low heat until eight ripe, and add carrots.

4. When the pig's trotters are soft and the soup is thick, add salt, monosodium glutamate, cooking wine, pepper noodles, adjust the taste, and serve it with the casserole pot to eat.

Efficacy:1The collagen in pig's trotters can be converted into gelatin during the cooking process, which can combine a lot of water, thereby effectively improving the physiological function of the body and the water storage function of tissue cells, preventing premature wrinkles and delaying aging;

2.Pig's trotters have a certain auxiliary effect on patients with frequent limb fatigue, leg cramps, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic encephalopathy, and it also helps adolescent growth and development and slows down the speed of osteoporosis in middle-aged and elderly women;

3.Pig trotters are rich in collagen, which can promote fur growth, pre-treat progressive muscular dystrophy, improve coronary heart disease and cerebrovascular disease, and have certain curative effects on gastrointestinal bleeding and hydrovascular shock.

Today I will share with you a unique method of Cantonese boiled pork knuckle, which tastes fat but not greasy.

Pig knuckles, also known as pig trotters and pig feet, are part of the leg of the pig and one of the parts that are often eaten. Pork legs are highly nutritious and rich in collagen. And it can make a variety of special dishes, such as braised pork legs, peanut stewed pork legs, pork leg stewed soup, etc., delicious, soft and glutinous, and deeply loved by the public.

Now I want to share with you Cantonese boiled pork knuckle, I believe many people have never eaten it. Blanched in boiling water like boiled shrimp and eaten with prepared sauce, it has a unique taste. Don't look at the pork leg so much fat, but it doesn't feel fat at all, and it has a crisp and refreshing feeling, and you will drool when you think about it.

Prepare the ingredients first: a pork leg, a piece of ginger, a piece of sand ginger, a green onion, two star anise, white vinegar, light soy sauce, chicken essence powder, salt, oil, rice wine.

Practices and Steps:

1. Cut a few pieces of ginger into slices of ginger, chop the remaining ginger into a puree, peel and crush the ginger into a puree, and tie the green onion into a knot.

2. When buying pork legs, ask the stall owner to chop the pork legs into even small pieces, and then clean the pork legs.

3. Blanch the pork leg in a pot under cold water, add an appropriate amount of rice wine, blanch for one minute after boiling, remove the supercooled water, and clean it. (This step is to remove the blood in the pork leg to reduce the fishy smell).

4. Blanch the pork leg in a pot under cold water again, add ginger slices, green onion knots, star anise, three spoons of white vinegar and a small amount of rice wine; Once boiling, add a spoonful of salt and scoop out the white foam. (Keep the heat on medium high when cooking, so that you can force out part of the lard of the pork legs).

5. Don't cover the whole process, cook for about 20 30 minutes, take it out, cook for about 10 minutes, and then put in three spoons of white vinegar. After removing it, soak the pork leg in ice water to cool, remove the dry water after 20 minutes, and put it on a plate for later use.

6. Prepare a bowl and put in the ginger paste, sand ginger paste, a small amount of salt and chicken essence powder, pour in an appropriate amount of hot oil, add two spoons of light soy sauce and stir well. The pork leg is dipped in the sauce and eaten, and the delicious boiled pork knuckle is ready.

2. Add white vinegar when cooking, which can make the pork leg meat more refreshing. After boiling, it can also be added to ice water to increase the taste.

There are many ways to cut white in Chinese cooking, so what does white cut mean? The first choice is taken literally: white, without any added seasonings; Cutting, a knife method to use.

To put it simply, you don't need any ingredients (or use less), and if you want to make the white cut meat delicious, the pork you choose is very important. I have a lot of memories of the pork raised in the countryside that I used to eat, this kind of pork tastes only meaty and does not have any fishy smell.

<> since this swine fever can hardly eat delicious pork, and ** is also the history of the super Although this practice is simple and close to "simple", it still has some advantages, such as ensuring that the most basic ingredients are matured and removing odors at the same time, try to retain and highlight the maximum original taste of the ingredients, and because the sauce can be completely in accordance with their own white meat cutting method is relatively simple, a whole piece of pork is cooked in clean water, take out the spread, cut into thin slices of meat, that is, white meat.

When eating, you can prepare a sauce that suits your taste and dip it to eat, and the taste is salty, sweet and moist. Pork is prepared with the tip of the buttocks of the pig's tail as the beginning of the dipping sauce, a little chili flakes, garlic, ginger, minced, put into a small bowl, heat the oil, pour it into the bowl, a little salt, vinegar, light soy sauce to taste; Chop the pork leg in half, remove the main bone of the upper half, and then fix it with chopsticks or bamboo chips, and tie it tightly with hemp rope. Put water, pig's knuckles, two spoonfuls of salt, a few slices of ginger, and a spoonful of wine in a pot.

After boiling water, boil for about 30 minutes, you can cook, you don't need to cook too much with slow heat, it is better to just cook, it is too bad and not delicious, about 40 minutes. Soak the boiled pork knuckles in cold boiled water and put them in the refrigerator for an hour. Put the tied pork knuckle into the pot, pour in the water, and put a few slices of ginger, green onion, cooking wine to remove the fishy, and the water must not be over the pork knuckle.

Cook for two hours, skimming off the foam as you cook. Seasoning: Chop the ginger, chop the coriander, add soy sauce, pour on the boiling peanut oil, and stir well (you can adjust it according to personal preference).

Put water in the pot, put the pig's trotters in, the amount of water must not exceed the pig's trotters, and then turn to low heat and cook slowly after boiling, and bring the pig's trotters to cook and cook and take them out.

1.Wash the pig's trotters, add sand ginger, star anise, bay leaves, ginger, green onions, wine, salt, put them in a pressure cooker and cook for 20 minutes!

2.After cooking, rinse in ice water, then put in the refrigerator for 2 minutes to slice and chop into pieces!

3.The dipping ingredients are (sour ginger, chili, garlic, lemon, sour plum, shiso), and shred together!

4.Heat the oil in the pan, pour it into the ingredients, add sugar, and soy sauce to taste!

Handle the pig's trotters and cook for 20 minutes. Put water in the pot, add white vinegar, sugar, salt, boil, turn off the heat to cool, put the pig's trotters into the boiled water, soak for five hours before eating.

Ingredients: pork knuckle: 1, white vinegar, white wine, ginger slices, garlic slices, chili pepper, salt, sugar: appropriate amount.

1. Wash the pork hand and cut it into pieces for later use.

2. Prepare a pot of water, pour in the pig's feet, the water should overflow the pig's hands, boil over high heat, turn to medium heat and cook for 2 minutes, then remove and flush.

3. Start another pot, add water to the pot, pour in the liquor, the ratio is 1:1.

4. Add some ginger slices and a tablespoon of salt, pour in the pig's hands, the water in the pot should overflow the pig's hands, **boil, turn to medium heat and cook for about 10 minutes, then take it out and flush the water.

5. Prepare a large enough porcelain container.

6. Put some ginger slices, garlic slices, chili peppers, sugar, and salt, the ratio of sugar and salt is 4:1, pour in vinegar and cool white boil, the ratio of vinegar and water is 1:3, and finally pour in the pig's feet, pay attention to the water to overflow the pig's feet, and then soak for 24 hours before eating.

Ingredient breakdown.

Half a pig's foot. Appropriate amount of large ingredients.

Liquor to taste, ginger to taste.

Salt appropriate amount original flavor cooking process.

One hour is time-consuming.

Normal difficulty. The steps of the white cloud pig hand.

1. Half a pig's foot, wash and remove hair, remove the bones, and properly remove some meat (avoid waiting for the tie to be tight).

2. Put the pig's feet into the boiling water, take them out and let them cool.

3. Cut the lean meat into small strips and put it in the pig's feet.

4. Come closer

5. Tie the pig's feet tightly with a cotton rope (be sure to tie it tightly).

6Put the pig's feet into the pressure cooker, add salt, wine, ginger and seasoning, and adjust to the hoof tendon setting. After pressing, take out of the pot and let it cool.7 Put it in the prepared ice water to stir it, after cooling, remove and drain, smear with vinegar, seal it with plastic wrap and put it in the refrigerator for one hour.

8. Slice and serve. Serve with dipping sauce (soy sauce, aged vinegar, garlic, chili, sesame oil) tip 1If you want to eat more meat, you can remove the white meat from the pork knuckle a little more, and then put a little more lean meat in it.

2.Be sure to tie it tightly, otherwise it will be loose and difficult to cut when sliced.

3.Remember to apply vinegar, which will make the skin more refreshing, but do not soak in vinegar4You can choose a thicker cotton rope.

Kitchen utensils used: pressure cooker, cooking pot.

Ingredients: 1 pork knuckle Ingredients: 50g soybeans, 5 dried chilies, 15 Sichuan peppercorns, 1 star anise, 1 green onion, 5 slices of ginger.

Seasoning: 2 tablespoons soybean paste, 2 tablespoons soy sauce, 2 tablespoons cooking wine, 5 grams of salt, 6 pieces of rock sugar.

Preparation: Soak soybeans in water for half an hour in advance.

Method:1Boil water in a pot, blanch the pork knuckles until they change color, then remove and drain;

2.Add slightly more oil than usual to the pot and cook until it is hot, keep it on medium-low heat, add dried chili peppers and peppercorns to fry until fragrant, and then add rock sugar; Stir-fry the rock sugar until it melts, pour in the washed pork knuckles and stir-fry evenly; After the pork knuckle is colored, add the green onion, ginger and star anise;

3.Add cooking wine and soy sauce and continue to stir-fry over medium-low heat; Stir-fry until the pork knuckles turn brown and red, then add the soybeans; Add boiling water to cover 2 3 pork knuckles, and bring the soup to a boil over high heat;

4.Skim off the surface foam, add soybean paste, cover and simmer over medium heat for half an hour, until the pig's hands can be easily pierced with chopsticks, and add an appropriate amount of salt according to personal taste.

Ingredients: pig's trotters, soybeans, green onions, ginger, star anise, sugar, salt, chicken essence.

1. Soak soybeans for half a day in advance. Some of the pig's trotters are sold in supermarkets, and some are sold in vegetable farms, but they must be cut by the vegetable market master, our own knives are not good, and the pig's trotters are washed and blanched for 2-3 minutes.

2. Put oil in the pot, and when the oil is hot, stir-fry the ginger slices, green onions, star anise, and pig's trotters, then add soy sauce and stir-fry with cooking wine.

3Add water over the pig's trotters and bring to a boil. Then turn the heat to low and cook for 20 minutes.

4Add soybeans to a boil over high heat, add some sugar and salt. Then simmer slowly over low heat until the trotters rot. If it is not cooked, you can add some boiling water and continue to simmer, and the soybeans must be cooked!

5Add monosodium glutamate, chopped green onion, and remove from the pot.

1 pork knuckle, 250g soybean, a little garlic, a little cooking wine, an appropriate amount of white wine, a little vinegar, a few drops of light soy sauce, a little Sichuan pepper powder, a little white pepper powder.

Method:1First clean the ingredients, put water in the pot, put the pork knuckles in the pot under cold water, add the crushed garlic (4 cloves), 2 tablespoons of cooking wine, a small spoon of white wine, boil for a while (about 1 minute), pour out the water that has been blanched on the pig's feet, then put the pig's feet into the pressure cooker, and add boiling water (I cooked it in advance).

2.Put 3 spoons of cooking wine, a spoonful of white wine, a spoonful of light soy sauce, an appropriate amount of salt, a few drops of vinegar (about 5 drops), an appropriate amount of Sichuan pepper powder, an appropriate amount of white pepper powder, 2 cloves of garlic, if you like to eat spicy, you can put more chili peppers, after boiling, the pressure cooker first presses on high heat for 10-15 minutes, and then changes to medium heat for 10-15 minutes.

3.After the pressure cooker is pressed, wait for the gas to be released, open it to taste the taste, so as to judge its saltiness, then put the soybeans in, close the lid and press for another 3-5 minutes, and finally add MSG before serving.

To make white radish stewed pig's trotters at home, first put the pig's trotters in boiling water for a period of time, so that the hairs on the pig's trotters will all stand up, and then the plucking work will be relatively smooth, pluck out the hairs on the pig's trotters, and then divide the pig's trotters into two, and then sprinkle the pig's trotters with salt and put them in the pot on the side to stand for a period of time, and then steam and cook after all the blood and water in the pig's trotters come out, prepare some onions and garlic as auxiliary materials before cooking, and then boil the water over high heat when steaming. Finally, choose low heat and simmer, and put the radish last.

I hope mine can help you.