Recipe introduction
Salty and delicious, moderate hardness.
material
Main ingredients: trotters 750g, auxiliary materials: soybean 100g, soy sauce 75g, cooking wine 30g, salt 10g, monosodium glutamate 5g, onion 15g, ginger 15g, cinnamon 2g and star anise 2g.
working methods
1. Soak the pigskin thoroughly with boiling water, rinse it with cold water, and scrape off the fat inside. Soak soybeans thoroughly in cold water. Cut onion into sections and ginger into thick slices.
2. Cook the soybeans thoroughly in the boiling water pot and remove them for later use.
3. Put 2500 grams of clear water in the pot, add peel, ginger, onion, cinnamon, aniseed, cooking wine, soy sauce and salt after the fire is boiled, and then simmer with low fire. When the skin is rotten to 50%, take out the soybeans scalded with boiling water and put them in the pot to cook together. When the skin is completely cooked and the beans are completely cooked, take out the onion, ginger and cinnamon.
Frozen meat
material
Ingredients: meat skin
Accessories: soybeans, green beans, smoked, carrots.
Seasoning: yellow wine, soy sauce, salt, onion, ginger, aniseed, 2 dried peppers (optional).
working methods
1, main ingredient-meat skin. There is no quantity refinement, because there is not much skin on one side, and the amount of water cannot be measured, but the purpose is that the less water, the more skin, the better, and it will be more fragrant and delicious. Usually put soybeans, there are many mung beans in my house, so I added some mung beans.
2, the skin is scraped clean, washed with water and foamed.
3. Remove excess fat while it is hot, try to clean it, and then shred it. This will make it easier to boil and collagen will precipitate quickly. Don't wait until it is cold to cut the fat, it will kill you!
4. Cut into shreds and put them in a stainless steel pot. Drain the water, preferably with hot water. Stewed meat and other cooking methods are generally hot water in the pot, because this will not excite the cooked meat and cause the fiber to tighten and harden. The water is about five or six centimeters under the skin.
5, onion cut into sections, ginger sliced, carrot smoked diced for use.
6. The pot with the skin is open. Putting onion ginger, cooking wine, aniseed and dried Chili is the best way to enhance fragrance. If you don't eat spicy food, don't put it. Actually, it's not spicy.
7. When the pot is boiled again, pour in the soy sauce. It's best to pour a little soy sauce, so as to remove the raw flavor of soy sauce in boiling water. How much soy sauce depends on your preference. If you like heavy colors, put more, or put less, but try not to make the soup too dark and ugly! Then add salt, because you have to eat a juice at the end, so it doesn't matter how much salt you have, just put a little.
8. The minimum fire lasts about two hours. You can put a piece of meat skin in the middle with chopsticks to see if it is rotten enough. If it feels almost the same, simmer the soybeans for half an hour, then pour in the carrots and smoke for five minutes, and leave them outside for the night.
Pigskin jelly
material
Pork skin
Seasonings are: 2 star anise, 2 small pieces of cinnamon, ginger, onion, sugar, soy sauce, cooking wine and ginger.
Ingredients: soybeans, peanuts
working methods
1. Boil the skin in water for 2-3 minutes, add some cooking wine and ginger, take it out, scrape off the grease on the inner layer and wash it. Dice the main ingredients, water the soybeans and peanuts the day before, and cut the dried tofu into 2 pieces. I advocate cutting some diced meat myself (don't lean meat, it tastes too firewood, just put it in front or horn meat! ), diced meat skin, etc. Put them all in the pot, add water until the main ingredients are submerged, add cooking wine, and cook the soup until it turns white (because I want to try to make soup dumplings, I'll freeze some white meat first, and if you don't want to, hehe, I can stew the main ingredients and ingredients together in the pot).
2, add ingredients, continue to add water to drown all ingredients about 1 inch, remember to add sugar and soy sauce a little, simmer for 30-40 minutes, until the soybeans and peanuts are crisp and rotten. Remember to push the bottom of the pot halfway, so that you don't have to dish it up. When the soup thickens, you can serve it.
3. Winter basically takes shape the next day. If it is summer, it should be cooled in the refrigerator.