Braised pork joint

Bowls and dishes

Braised pork joint

Belong to gourmet

Korean food

trait

Yellow teeth, crisp and loose, fat but not greasy.

raw material

Pig forelimb 1 pig (about 750g), starch 75g, marinade and marinade 1 kg, egg 1 kg, soybean oil 1 kg (actual consumption 50g), onion 25g, ginger 25g and sesame salt 50g.

manufacturing process

1. Scrape the fine hair from the hoof and put it in a boiling water pot to cook 15 minutes. Take them out and wash the blood. Scrape it clean with a knife, then put it in the stewed sauce and marinate it for 20 minutes, then take it out and put it in a bowl. Add some shallots, ginger slices and stewed sauce and marinade, steam, take out and pour.

2. Mix the eggs and water starch into slurry, put them into a soup plate, and after boneless, hang all the eggs and spread them evenly.

3. Heat the wok and add the soybean oil. When the oil is 80% hot, push the hoof into the wok, fry until the skin is yellow, remove and drain the oil, and cut into pieces and put it into the wok.

4. When eating, put sesame salt into the plate.