Ingredients: Wash the branches of pig's forefoot (750g).

Accessories: 750 grams of lean pork, 50 grams of dried flat fish, dried shrimps and water-soaked mushrooms.

Seasoning: sugar, refined salt, monosodium glutamate, sorghum wine, sesame oil,1500g bittern soup.

Edit this paragraph

prepare

1. Remove the toenails of the pig's feet, remove the upper knee bone, cut the heel from top to bottom with a sharp knife, remove the knee bone, leaving four small bones of the hoof toe and a complete pigskin, and sew the peeling line into a hollow circle with a needle and thread.

2. Slice pig tail skin and lean pork evenly; Evenly cutting mushrooms into thick shreds; Soak dried shrimps and drain; Fry the dried flat fish in a pot, take it out and grind it into powder. Add sorghum liquor, sugar, refined salt and monosodium glutamate into the above ingredients, mix well, marinate for one hour, and make stuffing.

3. Fill the pig's trotters with stuffing, sew the mouth, wrap the filled pig's trotters with clean cloth, take bamboo boards with the same length around them, and then tie them tightly with hemp rope to form a hoof.

4. Pour the marinated soup into a large casserole, add 1500g water, boil it over medium heat, put it into the hoof, marinate it with low fire for one hour, take it out, poke a small hole up and down with a steel needle, and put it back into the pot for one hour. Take out the rope, bamboo board and cloth, heat evenly and apply sesame oil. After air cooling, remove the suture, cut it into two sections from the suture, and cut it into half-moon slices respectively. According to the number of stacked dishes, use appropriate amount of tomato slices, coriander, radish acid, mustard sauce, Chili sauce, emergency juice and other side dishes to eat separately.

Edit this paragraph

trait

This product is fine, tender, smooth, tough and sweet, chewy and delicious.

Edit this paragraph

Lianshui tieti

Author: anonymous latest gourmet king Source: anonymous hits: 762670 Update time: 2006-10-1

Raw materials: 550g lean pork, 850g small intestine, 0.5g refined salt, 3g monosodium glutamate, 0.5g Shaoxing wine/kloc-,0.5g onion ginger/kloc-,hay, brine, spiced powder, a little soy sauce and 3g white sugar.

Method:

(1) Clean the lean pork on the pig's back, roughly cut it into strips with your fingers, put it in a large bowl, add 10g onion ginger, Shaoxing wine, refined salt, monosodium glutamate, soy sauce and various seasonings, and wrap it with gauze for curing (24 hours in winter and 0/6 hours in summer).

(2) Wash the pig's small intestine, scrape it lightly with a knife repeatedly until it is transparent, and hang it in the shade to dry it into small intestine skin. Cut the small intestine skin into 30cm long, put it on the chopping board, take a large bowl of pickled pork, fold it at both ends, wrap it with the remaining small intestine bag, and then tie it with straw rope.

(3) Put the old bittern into the soup pot, add 3000g of water, add ginger, onion and spice bag, bring to a boil with high fire, and simmer for about 40 minutes. Untie the straw rope, let it cool, replace it with a knife and put it on a plate.

Features: ruddy color, dry fragrance and unique taste. Make more, it tastes better.