Is the sauce sauce for the sauce pork knuckle delicious, and what is the best sauce for the sauce pi

Sauce pig's trotters method.

Ingredients: 4 pig's trotters Ingredients: 100 grams of soy sauce, 10 grams of refined salt, 5 grams of cinnamon, 5 grams of Sichuan pepper, 50 grams of green onions, 20 grams of ginger.

Method: 1. Burn the pig's trotters over fire and soak them in warm water for a while. Scrape off dirt and rinse.

Cut the green onion into sections. Cut the ginger into chunks and pat it off. 2. Put the pig's trotters into a pot of boiling water, blanch them and take them out, cool them with cold water, and then put them in the pot, add water (preferably without meat) soy sauce, refined salt, ingredients, cinnamon, peppercorns, green onions, ginger pieces, and simmer them over a slight fire after opening.

Cook in boiling water for 10 minutes, pour off and wash quietly.

Another half pot of boiling water, the pot should be large, so that it can not exceed the pig's trotters.

Put two green onions and one ginger in the water, and the ginger should be crushed with a knife.

Then put five bay leaves, a piece of cinnamon, four star anise, ten peppercorns, or a pack of five-spice powder.

Put in 10 spoons of Huadiao rice wine (the soup spoon for each drinker).

Put in the pig's trotters, change to low heat after boiling, and cook for 3 hours.

If using a pressure cooker, 20 minutes will do.

After cooking, waterlog out and set aside.

Put a spoonful of sugar in a wok and smoke over medium heat, flattening the sugar in the process to make it charred but not mushy.

Add two large bowls of original soup and set aside.

Wash the wok, put a little oil, heat it to five tablespoons of soy sauce, after it is fragrant, add sugar juice, put in pig's trotters, and put five tablespoons of Huadiao rice wine. A little chicken crystal. Three tablespoons of sugar. When the soup is dry, it can be removed.

It's delicious.

Look at the sauce and finally touch a layer of sugar.

Summary. Hello, the pig delivery (liver, intestines, belly, heart, mouth strips, etc.) a total of 5 kg. 500 grams of seasoning rice wine, 600 grams of salt, 300 grams of monosodium glutamate, 200 grams of sugar, 10 grams of pork flavor, 15 grams of dark soy sauce, 50 grams of oyster sauce, 100 grams of green onion, 75 grams of ginger, 400 grams of spice powder.

You are the first to be the best, and the pigs (liver, intestines, belly, heart, mouth, etc.) are sold in a total of 5 kilograms. 500 grams of seasoning rice wine, 600 grams of salt, 300 grams of monosodium glutamate, 200 grams of Bai sugar, 10 grams of pork flavor, 15 grams of dark soy sauce, 50 grams of oyster sauce, 100 grams of green onion, 75 grams of ginger, 400 grams of spice powder.

1.Prepare braised soup: Put the spice powder into a gauze bag, tie the bag tightly, if there is no old brine, you must first use chicken bones and pork bones to boil out the bone broth.

Method: take kilograms of chicken frame bones, 5 kilograms of pig bones and 10 kilograms of water, boil for 8 hours on low heat and then take out the bones, put them in the marinade package, add 15 kilograms of water, after the fire boils, turn to low heat and boil for about 1 hour, the fragrance overflows is appropriate, adjust the color of the marinade with old soy sauce, and then put in 200 grams of rice wine, 250 grams of salt, sugar, monosodium glutamate. 2.

Pickling: Wash the pig with water and add 100 grams of salt for pickling. It takes about 8 hours in winter and spring, about 4 hours in spring, and 2 hours in summer.

The intestines and belly do not need to be marinated, and they can be marinated after being cleaned and boiled in water. 3.Out of the water:

Add green onion and ginger to a pot of boiling water and cook for 10-15 minutes, remove the smell of blood, and then wash it with water. It is advisable to control the raw material effluent at the end of life, and it should not be overripe to prevent the loss of fresh flavor. 4.

Marinated: Put the washed land dates into the braised soup pot, add 300 grams of rice wine, 10 grams of pork flavor, oyster sauce and 250 grams of salt, boil over high heat, turn to low heat and cook for 30-50 minutes, all pick up and check, you can use chopsticks to prick the meat, if there is blood flowing out, it means that it is not completely marinated, and it is re-put into the marinated pot until it is marinated. Put the marinated semi-finished products into the cooled brine and soak them for 10-15 minutes and then remove them.

Spice powder formula 100 grams of Sichuan pepper, 100 grams of star anise, 120 grams of cinnamon bark, 50 grams of cumin, 30 grams of cloves, 50 grams of grass fruit, 35 grams of sand kernels, 20 grams of cardamom, 15 grams of bay leaves, 20 grams of fragrant thatch, 75 grams of kaempfera, 50 grams of licorice.

The above ingredients are for your reference.

Put it directly in the steamer and steam it for 5 minutes before eating.

Raw materials: 900 grams of pork knuckles (trotters).

Seasoning: 210 grams of soy sauce, 450 grams of beer, 25 grams of refined salt, 35 grams of sugar, 20 grams of fragrant lees, 32 grams of green onions, 35 grams of ginger, 1 spice bag (containing 15 grams of flower sheath and star anise, 7 grams of cinnamon and tangerine peel, 4 grams of bay leaves, cloves, sand kernels, angelica, cumin, and kaempfera), 3000 grams of old soup.

Method (1) Scrub the pork knuckles and put them in a pot of boiling water to blanch them and remove them.

2) Chop the pork knuckle in half with a knife.

3) Add old soup, soy sauce, beer, refined salt, sugar, and lees juice to the pot, add spice packets, green onions, and ginger slices to boil.

4) Put the pig into the soup pot towel and boil it over a high fire, change the sauce to low heat until the pig's hands are cooked and rotten, take it out and put it on a plate.

Finished dish standard. The color is golden and bright, soft and fragrant, the taste is delicious, and the nutrition is nourishing.

Nutritional value analysis.

This dish has the effect of nourishing blood, clearing milk, and supporting sores.

Tips: The pork is processed cleanly, blanched thoroughly, and the taste should not be too salty.

Microwave is sufficient.

If the sauce pork knuckle is cold, you can also use a steamer to heat it.

The pork knuckle is very greasy when it is cold, so it is better to steam it in a pot.

Steaming will be more thorough and it will be better to eat.

Ingredients: Ingredients.

Three pig's trotters with green onions.

Half a root of ginger. A piece of cooking wine.

Three scoops of light soy sauce. Three scoops of dark soy sauce.

Two tablespoons of rock sugar and one piece of salt.

Three tablespoons bay leaves. Four pieces of cinnamon.

A large piece of material. 5 peppercorns.

Thirty grass fruits.

Three nutmegs. Three cardamom.

Five cloves. Twenty hawthorn flakes.

Ten slices of dried chilies.

Four steps. Divide the whole trotters into 5 cm sizes, rinse them and soak them in hot water for about a quarter of an hour. (Soaking in hot water can wash away blood and dirt again, and it also has the effect of softening the pigskin).

Scrape the soaked trotters with a knife in turn, only scrape the skin (you can remove the sludge on the surface), and then use tweezers to clean the pig hair (the trotters bought in the market have been processed, but don't ignore the finger seams).

Put the pig's trotters that have been cleaned twice into a pot of cold water, and the water must be over the pig's trotters, and it must be cold water. After the fire boils, skim the foam and try to skim it cleanly, so that the trotters will not stick to the dirt.

Prepare the ingredients (bay leaves, cinnamon, spices, Sichuan peppercorns, hawthorn slices, grass fruits, nutmeg, cloves, cardamom, green onion and ginger, dried chili).

Heat the wok over high heat, add cooking oil, add the ingredients, stir-fry to bring out the fragrance (the heat can be moderately reduced during the stir-frying process, so as not to fry the ingredients), and then add the pig's trotters and stir-fry evenly.

Finally, add boiling water, the amount of water is not over the pig's trotters (must be added boiling water, not cold water), cover the fire and bring to a boil, then turn to low heat and simmer for an hour.

Add the sauce (3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 3 tablespoons cooking wine, 1 large piece of rock sugar, appropriate amount of salt) and simmer for about half an hour to reduce the juice.

What sauce to use for sauce pig's trotters.

Star anise (big material), Sichuan pepper, tangerine peel, 2 grass fruits, 1 cinnamon, bay leaves, dried red peppers, cooking wine, light soy sauce), dark soy sauce, sugar, rock sugar, salt and other seasonings are the most commonly used sauces for pork trotters, which are adjusted according to personal taste.

Sauce pig's trotters to prepare.

Ingredients: 2 pig trotters.

Seasoning: 1 small handful of rock sugar, half a green onion, 3 slices of ginger, 1 star anise, 1 piece of cinnamon, 2 tablespoons of cooking wine, 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, several drops of sesame oil, 2 bay leaves, 3 cloves, 1 tablespoon of aged vinegar.

1. Soak the pig's trotters in water for at least 5 hours in advance, and change the water in the middle; Bring to a boil over medium-high heat and keep boiling for 5 minutes.

2. Pour out the water in which the pig's trotters are boiled, rinse the pig's trotters, and carefully inspect them to remove fine hairs and impurities; Put the pig's trotters into the casserole, add an appropriate amount of water (not over the pig's trotters), add green onion and ginger and seasonings (4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, an appropriate amount of rock sugar, 1 star anise, 1 cinnamon, 2 bay leaves).

3. After boiling on high heat, turn to low heat, cover the lid, keep the heat slightly boiling, boil for 15 minutes, turn off the heat and simmer for 30 minutes, then turn on the micro heat and keep the heat for 15 minutes, then turn off the heat and simmer for 30 minutes, cook again, and it is almost cooked; Remove the trotters and place them in a suitable container.

4. Filter out impurities in the soup; Soak the pig's trotters in the original soup and seal them in the refrigerator.

5. Refrigerate until frozen, and scrape off the fat on the surface with a small spoon; Take out the trotters and cut them into large pieces, either by cutting them or tearing them apart.

6. Smash the garlic into a puree, add an appropriate amount of aged vinegar and sesame oil, stir evenly into a garlic paste; Pork trotters are served on a plate and served with minced garlic for dipping.

How to make pig's trotters and techniques.

Ingredients: 1 pork knuckle, 1 piece of rock sugar, 2 tablespoons of southern milk, appropriate amount of salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1/2 tablespoon of sugar, 2 tablespoons of aged vinegar, 1/2 bowl of white wine.

Marinade: a piece of cinnamon, a few star anise, a grass fruit, two bay leaves, a nutmeg, a pinch of citronella, a pinch of cumin, a pinch of tangerine peel, 3 slices of ginger.

1. After the pig's hands are washed, put them in cold water and blanch them and then remove them for later use.

2. Prepare all the marinades for later use.

3. Put oil in a pot, add rock sugar, heat over low heat and fry until the sugar is colored.

4. After the sugar is fried, put the prepared marinade into the pot and stir-fry until fragrant.

5. Put the pig's knuckle in, pour half a bowl of white wine and continue to simmer.

6. After three minutes, pour two tablespoons of aged vinegar and continue to cook over low heat for one minute.

7. Turn over and simmer for about 2-3 minutes, add light soy sauce, dark soy sauce, southern milk and sugar.

8. Put boiling water in the pot, the amount of water should cover the pig's hands, after the fire is boiled, cover the pot and turn to low heat to simmer.

9. Turn it over in the process of marinating, about 2 hours of marinating, and add an appropriate amount of salt to taste before cooking.

After an hour, the pork knuckle can be served on a plate.