The home practice of bundled hooves is as follows:

Tools/materials: lean pork hindquarters, green onion, ginger, shaoxing wine, refined salt, monosodium glutamate, soy sauce, pork small intestine, old marinade, spice packet, water.

1, pork hindquarters lean meat wash, cut into finger thick meat strips, into a large bowl.

2, the bowl into the green onion, ginger 10 grams each, shaoxing wine, refined salt, monosodium glutamate, soy sauce.

3, the pig small intestine clean, with a knife repeatedly scrape gently until transparent, hanging in the shade to dry into small intestine skin. Small intestine skin cut 30 cm long, emissions on the cutting board, take a large bowl of cured pork yards, stacked at both ends, and then wrapped with the remaining small intestine skin, and then tied with grass rope.

4, put the old brine in the soup pot, add 3000 grams of water, cast ginger and onions and spice packets, high heat to boil, small fire simmer about 40 minutes to take out. Untie the grass rope, cool and change the knife into a plate.

Pork selection method:

1, look at the color:

Good pork color is light red or bright red, color uniform and shiny, white meat part is very white. If the color of pork is dull, the white meat part of the lack of luster, it may be unsafe pork, such as water-injected pork or sick and dead pork, the color will be much darker than the color of fresh pork. It is also very unusual if the pork is particularly bright red and shiny, and such meat may also be unsafe.

2, look at the texture:

Any meat is textured, pork texture is like the annual rings of trees, layer by layer, often cooking people know "cross-cutting cows and sheep slash pig", this sentence is to tell you, along with the texture of the meat to cut, you can maintain the integrity of the meat, but also to ensure good taste. To ensure a good taste, so if a piece of pork can not even see the texture of the words, it must be not fresh.