Prepare materials
Pig's hand: a handful of salt and pepper: moderate amount of liquor: a small amount.
Menu function:
This is a delicious Shanghai dish. Salted hooves are fragrant and smooth, and they are delicious.
Production steps
1, boneless pig hands, washed and drained with warm water.
2, coarse salt and pepper stir-fry until cool.
3. Evenly spread the fried pepper and salt on the pig's hands, and then spread a small amount of white wine.
4, put it in the refrigerator for one night, it is best to press it on the pig's hand, which can squeeze out the water and make the meat more delicious.
5. Take it out and lift it up the next day and leave it in the air outlet for one or two days.
6. Add water and ginger to the pig's hand.
7. Stew for an hour and a half on low heat, take out the thick slices, and then add the black fungus dishes.
knack for cooking
1, you can use rose dew.
2. Don't air-dry pig hands for too long, usually 10 degrees for about two days. Alternatively, you can steam the whole pig's hand for two hours, pour out the gravy, add a little water, and add tofu and vegetables. Fans are free When seasoning, be sure to taste the salinity of your soup base first. Usually I add water to the salty taste just right, and I don't need to adjust anything.
Salty hooves in typhoon shelters
Toilet: 350g crumbs: appropriate amount of shredded coconut: appropriate amount.
Garlic powder: a little salt: a little onion: the right amount
Ginger: Pepper amount: Oil amount: amount.
Hoof is the name of pig's hoof in Jiangnan area. The general practice of pig's trotters is to put them into water and add various seasonings to cook them slowly, which is delicious. In autumn and winter, pig's trotters are salted and dried with salt and pepper for cooking or slicing, which is a regular new year's goods in Jiangnan area. Pickled hooves are delicious and juicy, and the way of steaming keeps the juice firmly locked. After frying, it is crispy outside and tender inside, and it is chewy. The golden typhoon shelter draws lessons from Hong Kong-style practices. It is crisp and fragrant, and it has a unique flavor with the fragrant milk fragrance of minced garlic and shredded coconut.
Production steps
1, raw hooves are pickled with salt, onion, ginger and pepper for three days.
2. Dry the water on the hoof and steam it in the steamer.
3, open a large oil pan, burn 80% oil, add hoof to fry, and fry until crisp and tender.
4. Make a typhoon shelter: fry the bread crumbs, shredded coconut and minced garlic until golden brown, remove them and mix them together.
5. Replace the fried hoof with a knife, cut it into pieces and sprinkle with golden sand.
knack for cooking
1, hooves can be steamed in a pressure cooker, but it takes a long time.
2. The oil temperature of the fried hoof can't be done, and it can't be fried for a long time, otherwise it will get old.
3, you can buy ready-made salted hooves, but the taste is not as delicious as your own pickling.
White-cut salted hoof
material
Seasoning, salt, onion, ginger, pepper, yellow wine.
The practice of cutting salted hooves in white
1. hoof
2. Put the hooves in the pot and add pepper.
3. Add the right amount of salt
4. Stir well
5. Mix well and marinate in the refrigerator for 24 hours.
Take it out and wash it after 6.24 hours.
7. Wash and put in a bowl.
8. put a little onion
9. Add a little rice wine.
10. Put a little ginger at last.
1 1. Drain the pot, then put the hooves in, cover the pot, and steam with high fire, not low fire. 1 hour.
12. 1 hour later, take out the pan and cut into pieces.