Special brine formula:
6 grams of broth, salt100g, 50 grams of monosodium glutamate, 20 grams of chicken powder, 20 grams of pig bone marrow extract (flavor enhancement), 0/0g of pyrogallol/kloc-0 (flavor release), 0/0g of licorice/kloc-0, 5g of nutmeg, 5g of dried tangerine peel, 3-5g of star anise, and 5 grams of southern Xinjiang.
Preparation of sauce and dip;
Original dip dish:
Salt 2g, delicious juice 20g, balsamic vinegar (or aged vinegar) 10g, chicken powder 3g, sesame oil 3g, Chili oil 3g, monosodium glutamate 2g, fresh ginger juice 10g, millet pepper powder 15g, onion powder 3g, coriander powder 5g and sugar 65438+. Mix all the above materials into juice and serve.
Lemon dip dish:
Fresh citronella 3g, onion 10g (the above two materials are ground into paste), fresh ginger juice 10g, fresh lemon juice 20g, salt 3g, monosodium glutamate 5g, sugar 5g, balsamic vinegar 10g, chicken powder 3g and a drop of lemon essence. Mix all the above materials into juice and dip them in, or brush them on pig's trotters before eating. Honey Dip Dish: 30g of honey, lemon juice 10g, sugar 10g, barbecue sauce 10g and 5g of sesame oil. Mix all the above ingredients into juice and dip or brush them on pig's trotters to eat together.
Production method:
(1) Clean the bought trotters, spray them with a spray gun for about 5 minutes until the skin is black and burnt, then soak them in light salt water for half an hour, scrape off the black and burnt skin with a knife, and rinse them off, so that the trotters are smooth and the surface is yellow, which is very beautiful.
(2) Put the oil in the pot, heat it to 60%, and fry the trotters for about 5 seconds until they are golden and bubbly (the trotters are salted after frying, and the skin becomes thicker and the taste is more fragrant).
(3) Put the brine into the pot (adding half a catty of fat can increase the fragrance of the brine). When the fire seems to be boiling, turn the trotters to low heat, keep the "shrimp eye" water state about 1 hour, turn off the fire, let the trotters continue to soak in the hot salt water pot for 20 minutes, and take them out to cool.
(4) After the pig's trotters are completely cooled, cut them into 5-6 pieces with a knife, put them in a baking curtain, and bake them on charcoal fire or smokeless electric barbecue oven. You can brush a little oil or garlic oil when baking. After baking, you can sprinkle Chili powder (trotters sprinkled with a lot of Chili can be called "hell spicy") or cumin powder. , served with a dipping dish.