Recipe ingredients:
Pork belly ribs 50 kg, trotters 15 kg, trotters 5000 g, Shaoxing wine 750 g, refined salt 1000 g, rock sugar 1500 g, white sugar 5000 g, star anise 100 g and onion ginger 500 g.
Recipe making method:
1. Wash the pork ribs, hooves and claws respectively, cut the pork ribs into 100g square pieces, put them in a large pot with hooves and claws, and then wash them. Add salt to the pot to hang the soup, skim off the floating foam, put bamboo sticks at the bottom, put hooves and claws at the bottom, then discharge diced meat and skins in turn, and finally put onions, ginger, fennel, refined salt and Shaoxing wine. The amount of soup is better to submerge the meat noodles. Add it all at once, cover the pinch plate and burn it thoroughly.
2, 2 hours or so, add sugar color, depending on the color is better, add soft sugar and rock sugar crumbs, simmer for about 30 minutes, and take out the pot after the marinade is thickened.
The recipe features: the sauce is red and bright, the meat is crisp and rotten, fat but not greasy, the entrance is sweet, the entrance is instant, and the flavor is rich.
Monascus rice, also known as monascus, is a unique natural pigment in China, which is cultivated by inoculating a mold on rice. It is reddish brown, non-toxic and has a strong coloring ability for protein. It is a widely used food pigment.
Making materials of Shanghai drunken crab:
Material: 500g live river crab.
Seasoning: Huadiao wine, Daqu wine, salt, sugar, onion, ginger, pepper and dried tangerine peel.
Teach you how to make Shanghai drunk crab, and how to make Shanghai drunk crab is delicious.
Add salt, sugar and pepper to clear water and bring to a boil. After cooling, add Huadiao wine and Daqu wine and mix well to make drunk brine. Wash and drain live river crabs. Take 1 clean container with moderate size, put onion, ginger and dried tangerine peel at the bottom, release the river crab, put onion, ginger and dried tangerine peel on it, press the heavy object, add drunk salt water to seal it, and put it in the refrigerator for 4 days before eating. When eating, cut into pieces and pile them up, and pour a little drunk salt water on them.