Materials: 1 hoof (about 1500g), Chinese cabbage, soy sauce, sugar and monosodium glutamate.
Production: 1: Wash hooves, cook them in a soup pot, take them out and fry them in a 70% to 80% hot oil pan, then take them out and soak them in cold water until the skin bubbles. Blanch the cabbage and use it on the outside of the pot. 2: Put the hoof and the original soup into the pot, add soy sauce and sugar, bring to a boil, turn it to a low heat for crispness, then add monosodium glutamate, turn it to a high fire to collect the juice until it becomes thick, and put it in a plate.
Ingredients: 700g pork elbow and 250g Jinhua ham.
Accessories: 200g of winter bamboo shoots and 50g of pea seedlings.
Seasoning: 5 grams of ginger? 50 grams of yellow rice wine and 3 grams of salt? 2 grams of monosodium glutamate, onion 15 grams?
1. Wash and scrape the fresh pig's trotters (pig's elbows), cut them along the inside (the knife is as deep as the bone), put them in a boiling water pot, blanch them and take them out.
2. Soak the hamstring in clear water for 5 hours, and draw a diagonal cross knife on the skin, the depth of which is half that of ham.
3. Then, put the ham hoof into the bottom of the container, and then put the fresh pig hoof skin down on the ham hoof.
4.？ Cut the meat of winter bamboo shoots into rolling pieces about 2 cm long, put them on fresh pig's trotters, add 500 ml of clean water, add yellow wine, onion knots and ginger slices, put them in a steamer, steam them for about 2 hours with high fire, and take them out when they are crisp and rotten, and pick out onions and ginger.
5. Buckle the gold and silver hooves into a large pot, add 500 ml of broth, refined salt and monosodium glutamate, and boil to remove the floating foam.
6. Cook the pea seedlings, pour the soup into the gold and silver hoof pot and serve.
There are 1 pig forepaws (about 1500g).
Accessories: seasoning: salt 15g, onion 10g, ginger 10g, Shaoxing wine 25g, coriander 5g and sesame oil 10g. ?
1. First remove the impurities from the hoof pliers, scrape them clean, and peel off the skin with a knife (for other purposes). Blanch it in a boiling water pot, scoop it up and rinse it with clean water.
2. Wash the wok, put the hooves in it, inject clean water, subject to water immersion, put it on a big fire and boil it, and skim off the floating foam. Add salt, onion, ginger and Shaoxing wine, cover the lid and simmer for about 2 hours until crisp. Pick out ginger slices and shallots, put hooves and soup into a soup bowl, drop sesame oil and sprinkle with coriander powder.