formula and manufacturing method of braised pig's trotters with brine for pot-stewed shops

1. main ingredients: pig's head 1111g

2. spices: cinnamon 4g, ginger 31g, aniseed 3g, cooking wine 51g, pepper 3g (wrapped in marinade bags)

3. seasoning: salt 6g, white wine 51g. 21g of crystal sugar, 5g of monosodium glutamate, 51g of light soy sauce, 31g of fried scallion, 31g of fried onion, 21g of soy sauce and 5g of red rice

4. Practice:

(1) Cleaning; Clean the hair on the pig's head first;

(2) soaking; Wash and soak for 2-6 hours until there is no blood. Soak with alkaline noodles and vinegar to remove odor,

(3) remove fishy smell; Then put the pig's head meat in a cold water pot and cook it for a little while, then add onion and ginger cooking wine to remove the fishy smell

(4) brine; First, pour the broth into the pot (please refer to the article on how to make the soup stock before). Put the seasoning and marinade bag into the pot and cook for about half an hour. After the flavor of the spice is boiled, add the pig's head meat and cook

(5) Sugar color; Put a little oil in another pot, add rock sugar and stir-fry until it turns yellow. After the sugar color is made, pour it into a halogen pot to color it. (6) cook the meat; Turn the pot to low heat, and cook for about 61 minutes, depending on the tenderness of the meat. Generally, it is judged that the raw meat is cooked with chopsticks, and the chopsticks are easily inserted into the meat, indicating that the meat is cooked

(7) It is delicious; Generally, after the meat is marinated, the taste is not enough, which requires time to taste. If it is soaked in the old marinated soup for 12-24 hours, the taste will definitely be super wonderful.

Formula and method of pig's foot brine

1. Main ingredients: 2 pig's feet

2. Formula: star anise, dried pepper, fragrant leaves, star anise and angelica dahurica. Tsaoko and cinnamon (wrapped in a marinade bag)

3. Seasoning: ginger, sugar, soy sauce, soy sauce, chili sauce, oil consumption, cooking wine, ginger, garlic, scallion and sesame 3 tablespoons

4. Production method:

(1) Chop pig's feet into small pieces, wash them, put clear water in the pot and put pig's trotters to boil.

(2) put a proper amount of cooking oil in the pot, add ginger, garlic, green onion, soy sauce, Chili sauce, oil consumption and cooking wine in turn on low fire to stir-fry until fragrant

(3) add the pig's trotters and stir-fry them constantly, add white sugar and soy sauce to color them until the color of the pig's trotters turns crimson

(4) add the soup stock (soy sauce). Collect the thick soup with strong fire, and the pig's trotters complete the formula of

1. Main ingredients: 2 pig's trotters

2. Spices: cinnamon, star anise, angelica dahurica, Amomum tsaoko, fragrant leaves, pepper, Amomum villosum, (packed in cloth bags)

3. Seasoning: 41g of soy sauce and 41g of onion.

2. Put clean water in the pot, put the trotters in the pot, add ginger slices, onion segments and cooking wine, and cook for 11-15 minutes.

3. Let the trotters be basically cooked, and drain the water for later use.

4. Put the pig's trotters in the old brine, boil them with strong fire, marinate them for about 21 minutes with medium fire, and see how well the pig's trotters are cooked.

5. Put them through with chopsticks easily, then turn off the fire and soak them for 3-6 hours to taste.

6. fish the soup into another juice collecting pot, add a small amount of soup to open the fire, collect the juice for 1-3 minutes, and completely drain the soup in the pot.

7. Marinated pork trotters can be easily inserted into the skin with bamboo sticks, but not marinated for too long, so that the skin of the braised pig's trotters will be more Q-elastic, and it will be fragrant when you hold the meat in your hand!

a 21-year-old master of spiced braised pig's trotters teaches you how to make the formula of braised pig's trotters. The business of braised pig's trotters is booming.

1. Ingredients: 2 pig's trotters, 5 kg of clear water,

2. Seasoning: rock sugar, salt, high-alcohol liquor, onion ginger

3. Marinated package: 3 g of Alpinia officinarum, 4 slices of fragrant leaves, and 1 tsaoko. The ratio of sugar to water is 1:1

(1) The choice of white sugar, soft sugar or rock sugar depends on the demand and actual situation. Experienced masters all think that rock candy is relatively beautiful and shiny after frying, and it can be either rock candy block or rock candy powder. Generally, soft sugar is commonly used at home, but it is rarely used in catering kitchens.

(2) Turn on a small fire, put water and rock sugar together in the pot, and stir-fry with a spoon. With the increase of temperature, the rock sugar will slowly melt, and with the extension of time, the water in the sugar solution will evaporate continuously during the heating process, and the concentration of the sugar solution will become higher and higher.

(3) When stirring with a spoon, I feel that the syrup is getting more and more viscous, and the syrup will appear big bubbles at first and gradually become small bubbles, and the color of syrup will change from white to golden yellow, and the sugar color will be fine. Turn off the fire and it will become sugar color.