Main ingredient: pig's hand (front foot) a, buy when the boss to help burn off the pig's hair scraped clean, and then break the edge of the chopped a few cuts.
Practice: clean pig's feet, put a small half pot of water in the pot (submerged all pig's feet can be), boil. Add the broken ginger and wine, throw the pig's feet in, bring to a boil, skim off the froth, pour out and rinse with cool water. This is mainly to remove the blood and fishy smell, without this treatment will be a little tart and taste strange.
Washed pig's feet into the pressure cooker, add vinegar, sugar, salt, soy sauce (soy sauce coloring), five-spice powder, ginger, dry chili, a little water, cover the lid, open fire on the gas for about eight minutes to turn off the fire, deflate, frying pan fire, pouring out the pig's feet, try the taste, the amount of flavor, high-flame collection of juice, juice thickened with a little bit of sesame oil, pots and pans.
If you don't use a pressure cooker, you can use a casserole dish or a flat-bottomed non-stick pan. In addition to the seasonings mentioned above, add enough water to submerge all of the pork knuckles, cover with a lid, bring to a boil over high heat, and then slowly simmer over low heat until the meat is soft and rotten to the degree that you like it, and then collect the thickened juice over high heat. It takes longer, about an hour or so.
Ingredients:
2 pig front hooves, 1 slice of ginger, 10 small eggs, 1 tsp apple cider vinegar
Practice: 1. Clean the pig's hooves, chop them into small pieces, blanch them and then drain them.
2. Put pig's trotters, ginger in a casserole dish and fill it with water that doesn't cover the surface.
3. Boil, put the old soy sauce, soy sauce, apple cider vinegar, rock sugar, boil again.
4. After the icing sugar melted, taste the flavor, sweet and sour degree is appropriate, adjust the fire, continue to boil until the pig's feet soft and rotten.
5. Finally, add the boiled eggs, and then boiled for a few minutes.
Ingredients:
Pork knuckles, green onion and ginger, cooking wine, salt, chicken essence, soy sauce, vinegar, sugar
Practice: 1. Pork knuckles cut into small pieces, put such as boiling water, add wine, green onion and ginger to cook for half an hour. Fish out and control the water.
2. Pan hot oil, burst ginger, under the pork knuckle stir-fry.
3. A tablespoon of cooking wine, a tablespoon of soy sauce, a tablespoon of sugar, add water not over the pork knuckles, cover the lid and cook on high heat and then turn to low heat and cook slowly. After the water boiled dry and then add, then put the appropriate amount of salt and chicken essence, continue to cook until the pork hand cooked sticky and soft, soup thick.
4. Add a little vinegar to taste and turn into sweet and sour sauce.
Ingredients:
Pork knuckles (pig front feet) 2 (about 600g), white vinegar 600ml, sugar 200g, water 250ml, 1 piece of ginger (about 10g), 2 tablespoons of Guangdong rice wine (30ml), 1 teaspoon of salt (5g), 1 branch of red chili pepper, 500g of ice
Methods:
Trim the skin of the ginger and cut into thin slices. Cut the red chili into thin julienne strips. Cook water and sugar in a pot over high heat until dissolved, then add white vinegar and salt and remove from heat and let cool completely to make a marinade.
Clean and rinse the pig's hair from the hands and put them into boiling water for 20 minutes, then take them out and rinse them with running water, then put them into cold water to soak for 1 hour.
Drain the pork knuckles, split them down the middle with a knife, cut them into 3cm cubes, and rinse them under running water.
Put the chopped pork knuckles, ginger and Cantonese rice wine into boiling water again, season with salt and cook over high heat for 20 minutes.
Next, fish out the small pieces of pork knuckle and put them into ice cubes, then add enough cold water so that the small pieces of pork knuckle are completely submerged and chill for about 1 hour.
Finally, put the chilled pork knuckle cubes and shredded red chili peppers together in the prepared marinade for 6 hours.