How to make dry cut fried hooves, how to make fried hooves delicious

Ingredients: Ingredients.

2 pieces of pork knuckle.

Ingredients: green onion, ginger to taste.

1 star anise, 15-20 Sichuan peppercorns, 1 4-1 2 tsp fennel, a small piece of cinnamon, 4-5 dried chili peppers (depending on the individual's pungency).

1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp sugar, 1 tbsp cooking wine, 3 cups water, 1 tsp salt.

Appropriate amount of oil Method:

1.Blanch in a pot under cold water and elbows.

2.After the water boils, add some cooking wine, constantly scoop off the foam on the surface, and cook until 7 is ripe.

3.Mix a little dark soy sauce, cooking wine, light soy sauce and sugar to make a good brushing sauce.

4.After blanching, place the elbow on the rack until the surface is dry, and brush the seasoned juice of 3 to the surface.

5.After brushing the juice for the first time, it will drip like this, and after a while, the juice will be absorbed along the pores of the skin.

6.Brush and dry repeatedly until you are satisfied with the color, which basically determines the color of the finished product. 7.Throw your elbow into the slow cooker.

8.Add all ingredients green onion and ginger, 1 star anise, 15-20 Sichuan peppercorns, 1 4-1 2 tsp fennel, a small piece of cinnamon, 4-5 dried chili peppers (increase or decrease with personal pungency), 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp sugar, 1 tbsp cooking wine, 3 cups of water, 1 tsp salt, and simmer until the skin and flesh are soft and rotten.

9.Take it out, control the soup, take the pot and put oil on medium heat and fry it, fry it until the skin becomes evenly hard and crispy, cut it and eat.

Crystal Elbow Ingredients:

1 pork knuckle (weighing about 1000 grams), 150 grams of meat skin, 5 grams of green onions, 5 grams of ginger, a little peppercorn, a little cumin, 50 grams of soy sauce, 10 grams of garlic, 10 grams of balsamic vinegar, 5 grams of sesame oil, 250 grams of net lettuce.

2. Put the pork knuckle and pork skin into the container, add warm water, pepper, cumin, green onion and ginger to the upper drawer and steam for about 3 hours.

3. When eating, cut the elbow into shreds, pour the juice prepared with garlic, soy sauce, vinegar and sesame oil, and serve with lettuce.

The practice of frying hooves.

Ingredients: Hoof (1 piece).

Excipients: dried water chestnut powder (65 grams), soy sauce (grams), salt and pepper (grams), chopped green onions (4 grams), ginger (4 grams), rice wine (grams), refined salt (grams).

Cooking method:1Wash the hoof (pork knuckle), blanch it in a pot of boiling water, wash it and put it in a soup pot to boil until it is five mature, remove it, fry one or two white sugar juices into crimson and coat it while it is hot;

2.Fry the hooves in a hot oil pan until the skin is colored, put it in a container, add ginger cubes (pat loose), green onion knots, rice wine, sugar, 15 grams of soy sauce, a little vinegar and 50 ml of water;

3.After the ingredients are placed, they are steamed on the basket with a strong fire until crispy, and then taken out; The hooves are best wrapped in gauze and are not easy to evaporate.

4.Then pick off the ginger pieces and green onion knots, remove the big bones, peel off the meat skin completely, wipe the skin with oil and water, sprinkle 15 grams of dry starch on the hairy side of the eye, and spread the skin side down on the oiled flat plate;

5.Tear the hoof meat, add minced mustard, knock in eggs, add egg yolk, chopped green onion, refined salt, monosodium glutamate, 25 grams of starch, mix evenly;

6.Then spread it on the hoof skin, flatten and press the firm;

7.Wash the green onion and ginger and soak it in cold water;

8.Put pepper and salt on a plate;

9.Put the wok on a high fire, put in peanut oil, boil until it is hot, put in the hooves, fry until both sides are yellow, and remove it;

10.After setting, put it in a pot of boiling oil, fry it over medium heat until the outer layer is crispy, remove and drain the oil.

Main ingredient: 2 pig trotters.

Seasoning: appropriate amount of salad oil, appropriate amount of salt, half a piece of ginger, 2 cloves of garlic, 5 grams of cooking wine, appropriate amount of salt and pepper, appropriate amount of pepper powder, appropriate amount of chili powder.

The practice of fried pig's trotters.

Material Collection Diagram:

Fried pig's trotters 1Chop the ginger and garlic and chop them into minced pieces for later use.

2.Wash the pig's trotters and chop them into small pieces and blanch them in water, remove the moisture on the surface of the control dry, and be sure to control the dry fried pig's trotters.

3.Put an appropriate amount of oil in the pot, wait for the oil temperature to rise, put in the pork knuckles and fry them over low heat for 4Then fry the pig's trotters on high heat until the surface becomes slightly crispy, then remove the dry and fried pig's trotters.

5.Leave a little base oil in the pot, add minced ginger and garlic, an appropriate amount of chili powder and pepper powder and stir-fry until fragrantThen add the fried pig's trotters and stir-fry evenly.

Fried pig's trotters 7Then add an appropriate amount of cooking wine and stir-fry evenly.

8.Sprinkle an appropriate amount of salt and pepper before cooking, stir-fry so that the surface of the pig's feet is evenly coated with salt and pepper.

1000 grams of hooves, 3 green onions, half a ginger, appropriate amount of soy sauce, appropriate amount of sugar, Sichuan pepper, seasoning, appropriate amount of cinnamon water, appropriate amount of salt, 20 grams of oil, appropriate amount of water.

Steps:1Remove the hair of the hoof, add ginger slices, green onions, and rice wine in cold water and cook in the pot until the shape is removed, rinse off the foam with a little water, and then check whether there is any pig hair that is not clean 2

Heat the oil in the pot, put the hooves and fry the hooves to golden brown and bubble (normally speaking, you should have wide oil, but you can't use so much oil for cooking at home, turn over more) 3When frying, turn the dough frequently, and the skin can be crispy and ready to get out of the pot 4The old marinade is boiled and the hooves are put in!

Increase seasoning to taste: salt and sugar, light soy sauce, dark soy sauce, Sichuan pepper, star anise, cinnamon and chili. Because the old marinade is used, there is no way to say how much it has increased!

5.Boil on high heat for 15 minutes, turn to medium-low heat and simmer for 1 hour, and finally cut the marinade and soak overnight for 6You can enjoy it