The practice of salty hooves, the pickling method of salted hooves?

Ingredients. Salted hooves to taste.

Kelp to taste.

Green onion and ginger to taste.

Method steps.

1.Wash the salty pig's trotters with warm water and cut them into small cubes.

2.Soak the kelp in advance, wash off the sediment, wash it and cut it into small strips.

3.Put the chopped salted pork trotters, kelp, ginger slices and green onion knots into a pressure cooker, and then add an appropriate amount of water.

4.Cover and seal, plug in the power supply, and press the bean hoof tendon button.

5.After the float naturally falls, open the lid and the aroma is overflowing, and then sprinkle in the shredded shallots.

6.Out of the pot and put on the plate, salty and delicious, the taste is really good.

Precautions. Do not overcook the salty hooves so as not to affect their taste.

Ingredients: pork knuckles.

Excipients: Sichuan pepper, salt, white wine, black fungus, greens.

The steps are as follows:

1. Remove the bones of the pig's knuckles and wash them with warm water and drain them for later use.

2. Stir-fry the coarse salt and peppercorns until fragrant.

3. Evenly rub the fried peppercorns and salt all over the pig's hands, and then rub a small amount of liquor.

4. Put the rubbed pig's feet in the refrigerator for one night, and take them out and hang them in the hair dryer for one to two days the next day.

5. Add water to the pot, put in the blown pig's feet, add ginger slices, and cook.

6. Simmer over low heat for one hour, take it out and cut it into thick slices, and then put in the black fungus greens.

Prepare materials: hooves, cooking wine.

Rock sugar, green onion, ginger, garlic, dark soy sauce, light soy sauce, salt, chicken essence, star anise, cinnamon.

Dried chili peppers, bay leaves.

Pepper. 1. Prepare a piece of hoof, wash it and set aside.

2. In a pot under cold water, pour in 2 tablespoons of cooking wine, add green onions, and ginger slices to remove the smell.

3. Boil the blood foam, remove it, rinse it and set aside.

4. Prepare ingredients: rock sugar, green onion, ginger and garlic, dried chili, star anise, bay leaves, Sichuan pepper, cinnamon.

5. Heat the oil, put the rock sugar on low heat until it melts, and let the elbows into the pot, mainly to color the hooves.

6. Pour in 1 tablespoon of dark soy sauce (coloring), 1 tablespoon of light soy sauce (to enhance freshness), and add hot water.

7. Simmer over low heat for 2 hours. Halfway through, you can add water appropriately and turn over the hooves more often to prevent sticking to the pan.

8. As shown in the figure below, the braised hooves are ready.

3 green onions, 1 2 cups soy sauce, a little wine, a little sugar, an appropriate amount of salt.

1) Tear the dried bamboo shoots into thin filaments, wash them and cut them into sections, soak them in water for a day, and then scald them with water to remove the sour and salty taste of the dried bamboo shoots.

2) Wash the green onion and cut it into long sections for later use. Wash the pig's trotters, first blanch them with water to remove the smell, smear the soy sauce on the skin after taking them out, put them in an oil pan and fry them until golden brown, and soak them in cold water immediately after taking them out until they cool.

3) Pour out the hot oil in the oil pan, leaving only about 1 tablespoon of oil, after heating, add the green onion and stir-fry until fragrant, then add the hooves and seasoning 1, then add water, the amount of water needs to cover the hooves, and cook until the hooves are soft and rotten.

4) Put the pork belly knife in a large lumpy, add dried bamboo shoots and water, boil together until the dried bamboo shoots are full of umami, and then sandwich the dried bamboo shoots into the ** and spread the bottom for later use.

5) Place the completed hooves in method 3 on the dried bamboo shoots and sprinkle with a little coriander.

500 grams of elbow meat, 15 grams of soy sauce, 10 grams of refined salt, 1 large ingredient, 2 white green onions, 2 slices of fresh ginger, 50 grams, honey, fungus, magnolia slices, monosodium glutamate, a little wet dough powder, two appropriate amounts of clear soup, coriander.

Steps: > braised elbows.

l.Boil the elbow until it is eight ripe and take it out, smear the skin with a layer of honey, put it in a wide oil pan, and fry it until the small bubbles on the skin are dark red, and then you can take it out.

2.Cut the whole elbow into a circle the size of a steaming bowl. Use a knife to cut the lean meat of the elbow into deep and impermeable pieces of elephant eyes, put the skin down in a steaming bowl, and put the green onions, ginger slices, and ingredients.

Take two dishes of clear soup (pork bone soup) in a bowl, add soy sauce, refined salt, cooking wine, find a good taste, and pour it into the elbow bowl. Put it in a steamer and steam it for 2 and a half hours over a high fire. After the cage is released, remove the green onions, ginger slices, and ingredients, and buckle them in the soup plate.

3.Put the soup pot on the fire, scoop in two spoonfuls of two clear soups, decant into the original soup of steamed elbows, and put in magnolia slices, fungus slices, refined salt, and monosodium glutamate. Good taste, a little water thickening, boiling and pouring on the elbow.

Ingredients: pork knuckle (1 piece, 1 and a half catties), begonia vegetables (6 stalks), green onion (1 stalk), ginger (6 slices).

Seasoning: star anise (5 grains), cooking wine (5 tablespoons), sugar (1 tablespoon), soy sauce (3 tablespoons), oil (3 tablespoons), salt (1 2 tablespoons), corn starch (1 tablespoon).

Steps: >1 Remove the hair from the pig's knuckle and wash it. Boil half a pot of water, add 3 tablespoons of cooking wine and ginger slices, blanch the pork knuckle for 3 minutes, take out the cold water and then scoop it up. Remove the head and tail of the green onion, wash and cut into sections.

2 Put the pork knuckle in a large bowl, pour in 1 tablespoon sugar, 3 tablespoons soy sauce, star anise and half a bowl of water, squeeze the pork knuckle to taste, and marinate for 30 minutes.

3 Put the marinated pork knuckle in the microwave and heat it on high heat for 5 minutes, then add 2 tablespoons of cooking wine, ginger slices and green onions, turn the pork knuckle over, and heat it on high heat for 5 minutes.

4 Put the begonia vegetables in a large bowl, add 3 tablespoons of oil, 1 2 tablespoons of salt and half a bowl of water, and heat in the microwave on high heat for 3 minutes.

5 Arrange the pork knuckles, pour out the remaining gravy from the bowl, add 1 tablespoon cornstarch and half a bowl of water, mix thoroughly, and put in the microwave on high heat for 1 minute.

6 Put the begonia around the pork knuckle, drizzle with the heated sauce, and serve!

Pork knuckle: one pepper salt: appropriate amount of white wine: a small amount.

Step 1: Remove the bones of the pork knuckles and wash and drain them with warm water. 2. Stir-fry coarse salt and peppercorn water until fragrant. 3. Evenly rub the fried peppercorns and salt all over the pig's hands, and then rub a small amount of liquor.

4. Put it in the refrigerator overnight, it is best to press it on the pig's hand, which can press out the water and make the meat more flavorful. 5. Take it out and lift it the next day, and blow it in the air outlet for one to two days. 6. Add water and ginger slices to the pork knuckles.

7. Simmer over low heat for an hour and a half, take out and cut thick slices, and then add black fungus greens.

Note: The pork knuckle should not be dried for too long, generally about 10 degrees for two days, in addition, the whole pork knuckle can also be steamed for two hours through water, the gravy is poured out and a small amount of water is added to the tofu greens, the vermicelli are at will, and you must taste the saltiness of the soup base when seasoning.

1.Cut the pork trotters in half, connect a layer of skin, wash them, and drain them.

2.Use white wine, salt, star anise, ginger, cinnamon, bay leaves, beat them into a paste with a blender, spread the pig's trotters evenly, and marinate them in a cool and ventilated place for a week.

3.While it is filled, tied with a rope and taken out to dry, the two thousand pig's trotters are propped up with bamboo branches, so that they can be dried thoroughly and delicious.

Pork knuckle: one pepper salt: appropriate amount of white wine: a small amount.

Step 1: Remove the bones of the pork knuckles and wash and drain them with warm water. 2. Stir-fry coarse salt and peppercorn water until fragrant. 3. Evenly rub the fried peppercorns and salt all over the pig's hands, and then rub a small amount of liquor.

4. Put it in the refrigerator overnight, it is best to press it on the pig's hand, which can press out the water and make the meat more flavorful. 5. Take it out and lift it the next day, and blow it in the air outlet for one to two days. 6. Add water and ginger slices to the pork knuckles.

7. Simmer over low heat for an hour and a half, take out and cut thick slices, and then add black fungus greens.

Note: The pork knuckle should not be dried for too long, generally about 10 degrees for two days, in addition, the whole pork knuckle can also be steamed for two hours through water, the gravy is poured out and a small amount of water is added to the tofu greens, the vermicelli are at will, and you must taste the saltiness of the soup base when seasoning.

Ingredients: 1 salted hoof, 1 chicken, appropriate amount of spring bamboo shoots, appropriate amount of ginger, appropriate amount of green onion. Wash the salty hooves, cut them in the direction of the bones, soak the hooves in cold water in the pot, put ginger and green onions, bring to a boil over high heat to skim off the foam, turn to low heat and simmer for 1 hour.

The old man of the bamboo shoots is cut into hob pieces, and the fresh chicken is cut into large pieces and put into the soup. Bring to a boil over high heat and simmer for about 50 minutes until the chicken is cooked through. <

The practice of salty hooves:

1. Prepare materials: 1 salted hoof, 1 chicken, appropriate amount of spring bamboo shoots, appropriate amount of ginger, appropriate amount of green onion.

2. Wash the salty hooves, cut them in the direction of the bones, soak the hooves in cold water in the pot, put ginger and green onions, bring to a boil over high heat to skim off the foam, turn to low heat and simmer for 1 hour.

3. Cut the old man of the bamboo shoots into hob pieces and boil them in the soup.

4. Cut the fresh chicken into large pieces and put them in the soup.

5. Bring to a boil over high heat and simmer for about 50 minutes until the chicken is cooked through.

1. Ingredients: 2000g hoof, 5g ginger, 5g garlic, 3g cinnamon, 3g pepper, 500g carrot.

2. Wash and chop the hooves for later use;

3. Wash and cut the carrots into pieces for later use;

4. Wash and cut the ginger, garlic, cinnamon and peppercorns for later use;

5. Pour the hoof into the cold water first, and then drain into the water;

6. Remove the foam, and then put the hooves up for later use;

7. Put an appropriate amount of corn oil in the pot;

8. Add an appropriate amount of Sichuan peppercorns to help remove the fishiness;

9. Add chopped ginger, garlic and cinnamon;

10. Add an appropriate amount of bean paste;

11. Stir-fry to bring out the fragrance;

12. Pour the hooves into the pot;

13. Stir-fry repeatedly, stir-fry for a while, and let the hooves taste in;

14. Add an appropriate amount of soy sauce;

15. Stir-fry for a while;

16. Add an appropriate amount of salt;

17. Add the chopped carrots;

18. Cook until the carrots are cooked through, and the delicious roasted hooves are ready.