Baiyun pig's foot, also called Baiyun pig's hand, is one of the special traditional dishes in Guangzhou, Guangdong Province. It is fatty but not greasy, sweet and sour, with crispy skin and meat that can be easily removed from the bone. The practice is to cook the pork knuckle until soft and rotten, let it cool and mix it with seasoning, it is easy to say, but to eat delicious Baiyun pork knuckle, you need to pay for the time, here to share the practice with you.
Ingredients
Pork knuckles
scallions, ginger, garlic, cooking wine, chili peppers, salt, sugar
-- start making --
1, chop the pork knuckles into small pieces, cleaned. clean, on the pot of cold water into the pot, the water boiled blanch for 5 minutes, fish out, the pig hand surface of the blood foam rinse clean.
2, the pot can be poured into the water and white wine, the ratio of 1:1, into the ginger, into the pig's hands, into the appropriate amount of salt (usually the amount of fried vegetables), with high heat will be the pot boiled, turn to medium-low heat cook 50 minutes.
3, after cooking, fish out the pork knuckles in cool water, soak for 1 minute and then change to a new pot of cool water and then soak for 1 minute, until the pork knuckles soak to cool down. The second basin of cool water to use cool white water.
4, prepare a container, put ginger slices, garlic slices, chili pepper segments, sugar, appropriate amount of salt, pour ZhiMeiZhai white rice vinegar and cool white water, the ratio of 1:3, the amount should be in order to not over the pork knuckles shall prevail. Stir it to let the sugar and salt melt away, put in the soaked and cooled pork knuckles, soak it for 24 hours and then you can eat it.
After soaking, the pork knuckle skin is crispy, the meat is crispy and off the bone, sweet and sour, very tasty. Different brands of vinegar to do out of the flavor is different, do Baiyun pork knuckle or use Guangdong vinegar flavor is authentic Oh.
White Cloud Pork Knuckle is a representative dish of Cantonese cuisine, the dish is white in color, sweet and sour taste, and appetizing. According to legend, in ancient times, there was a temple in Baiyun Mountain, and the young monk of the temple, while his master was out, secretly went to the market to buy some pork knuckles, and when he cooked them and prepared to eat them, suddenly the master came back, and the young monk panicked and threw the pork knuckles into the clear spring pit behind the temple. After a few days, when the master went down the mountain to do business, he rushed to the spring to fish up the pig's knuckles, but found that these pig's knuckles not only did not deteriorate but also more white. The young monk marinated the pork knuckles in sugar and white vinegar, and the pork knuckles became not too fat and not too greasy, crisp and sweet, delicious. Later this practice of pig's feet was spread to the people. People to commemorate the practice of this pig's foot is called "Baiyun pork knuckles"
To do a good job of Baiyun pork knuckles, you must do a good job of "five one" that is, "a wash a blanch a boil a bleach a seasoned "
Method
Main ingredients: pig front hooves 5 (about 1000 grams).
Ingredients: 30 grams of salt, 1000 grams of white vinegar, 400 grams of sugar, 60 grams of five willow material (made of guaying, sour pepper, red ginger, white sour ginger, sour rakkyo).
Preparation steps
1. "A wash" pig's hooves to remove the net armor, wash, wash into the water repeatedly until no blood,
2, "a blanch" pot of cold water, together with the pig's hooves together on the fire to cook, 60 ℃ to change out the water, repeat the operation. ℃ will change the water out, repeat the operation 4, 5 times, cook until the water becomes clear, no blood stains in another 10 minutes, pour out, cut into pieces, each piece weighs about 25 grams, wash with water,
3, "a boil" blanched pig's feet into the boiling water to cook for 50 minutes (in the middle of the water for a change) to eighty percent of the soft rot, remove.
4, "a bleach" will be boiled pig's feet into a clean long-flowing water rafting water for 6 hours, as far as possible to the hooves in the oil to bleach out, the pig's feet become white, fish out and drain the water.
5, "a seasoning"
White vinegar to boil, add sugar, refined salt, cook until dissolved, filtered, cooled and poured into the pot to add pig's feet block and five willow material, soak in the refrigerator for more than 6 hours, take as you eat.
The pig's feet should be boiled and then chopped in pieces to keep the shape intact, and they must be rinsed through after boiling and washed to remove the blood and grease from the pig's feet.
The best way to cook pig's feet in white clouds
Preparation materials: pig's feet 1kg, salt about 30g, ginger 1 piece, star anise 5 pcs, bay leaf 5-6 leaves, glutinous rice vinegar 50cc, lemon vinegar 20cc, white soy sauce 30cc, sugar 15g, garlic chili sauce 1 tbsp
Step by step:
1: All the sauce ingredients are mixed well.
3: (You can use chopsticks to test the doneness of the pig's feet before taking out) Take out the pig's feet and chill them.
4: Chill and serve immediately with sauce. You can also soak the sauce with the pig's feet overnight for a better flavor! Q Q popping pig's feet, not greasy good taste ~
on the table is a kind of enjoyment
Hello, I'm glad to answer your question "Baiyun pig's feet, Guangdong practice"
"Baiyun pig's feet", also known as Baiyun pig's feet, is one of the famous dishes in Guangzhou area of Guangdong Province, also every restaurant has this dish.
"Baiyun pork knuckles" originated from a temple on Baiyun Mountain, behind which there was a small stream with sweet spring water that flowed for years. There was a little boy, naughty and like to eat pork, came to the temple after the monk, first in the kitchen to learn to cook. One day, the masters went out to the garden, the little monk secretly followed to the market, saw the pork seller couldn't help but buy a pig's knuckle, and returned to the temple was ready to cook in the pot. When he realized that his master was coming back, the little monk was so scared that he hid the pig's knuckle in the stream behind the temple. A few days later, the master went out to the garden, he rushed to fish up the pig's knuckles, and strangely enough, not only did the knuckles not smell rotten, but also whiter and cleaner. Little monk happy to take back in the pot, because like to eat sweets, he added sugar and no other seasoning only white vinegar, also poured a little white vinegar, cooked after a taste, this pork hand is not fat and not greasy, and cool and sweet, delicious, small monk and surprised and happy also led to other monks also broke the fast. With the passage of time, Baiyun pork knuckles spread to the people, loved by the people of Guangdong.
Ingredients: 4 pork knuckles, sugar, white vinegar, ginger, salt, millet pepper, Guangdong rice wine.
1. Preparation: the former pork knuckle, ginger, soaked in water for 1 hour, note: to put in the refrigerator to keep fresh.
2, boiling water with ginger, a little salt and cook for 20 minutes until soft.
3, fish out and wash with cold water, clean the pig's hair, soak in cold water for 1 hour, to put in the refrigerator to keep fresh.
4, cut the pig's hand into small pieces, put ginger, Guangdong rice wine to boil again, add the right amount of salt, cook on high heat for 20 minutes.
5, the production of sweet and sour sauce: peeled and sliced ginger, water, sugar into the pot to boil dissolved, then add vinegar and salt off the fire to cool and standby.
6, ice good pork knuckles into the made sweet and sour sauce soaked for more than 5 hours, after the plate millet chili cut circle sprinkle on the garnish, you can use.
I hope my answer can help you, thank you!
Baiyun pork knuckles, I believe that the small friends in Guangzhou, this must not be unfamiliar. Baiyun pork knuckle is one of the special traditional dishes in Guangzhou, Guangdong Province, and it seems that almost every restaurant in Guangzhou can find this dish. Pork knuckle is the main ingredient, boiled in boiling water until soft and rotten, fished out and cooled, then seasoned with cold mix, can be eaten. It is characterized by sweet and sour, fat but not greasy, crispy skin, eaten without getting tired of, is a good dish with wine.
-- History --Baiyun pork knuckles this famous dish is a story. According to legend, there was a temple in Baiyun Mountain in ancient times, and there was a naughty and greedy little monk in the temple, who loved to eat pork since he was a child. One day, he took advantage of the master down the mountain to go, he sneaked to the market to buy a pig's knuckle, is ready to cook it, did not expect, the master has returned to the temple, the little monk panicked and threw the pig's knuckle behind the temple of the Qingquan pit. After a few days, finally expect the master went out again, he rushed to fish up those pig's hands, but found that these pig's hands not only did not smell, but also more white. The little monk put the pork knuckles in the pot, and then add some sugar and white vinegar together. Cooked to taste, these pork knuckles are not fat, not greasy, and cool and sweet, delicious. Later, Baiyun pork knuckle spread to the people, and people made it as they did. (Content from Baidu Encyclopedia)
Many people think that Baiyun pork knuckle white is bleached with what bleach or chemicals, in fact, is not, their own at home is also can be done, the following I will teach you step by step how to do a good job Baiyun pork knuckle.
Baiyun pig's feet practice - Features: crisp skin, meat fat and not greasy, food does not get tired ofFirst, the preparation of food
The main ingredients: pig's hands (pig front hooves) a
Ingredients: salt, white vinegar, sugar, millet peppercorns, ginger
Second, the production steps
- - First step -
Remove the hair from the pig's hands (pig front hooves) and wash.
Why do I make a special parenthetical note after the pork knuckle here? I have said in an article that the purchase of pig's feet in Guangdong is very sophisticated, the pig's front hooves will be called pig's feet (pig's hands), the pig's rear hooves are called pig's feet, that is, the front hooves after the feet. Why use pig front hooves? Because pig front hooves are fatter, with more lean meat and more tendons, the texture will be more chewy.
First of all, use a beard knife to scrape off the hair on the pig's hooves, first scrape a few times, with a hand on the pig's hooves, if it will not be pricked basically scraped clean, and then rinse with water. Many people to this step thought that the hair on the pig's hooves has been completely clean, in fact, there will still be some fine hairs, you should use the gas stove to bake to the finger cracks and the surface of some of the remaining hairs, the pig's hairs are burnt, and then scrape the beard knife a couple of times, so that you can deal with the residual hairs in a more detailed and cleaner way. Because the pig hair itself will carry a very strong fishy flavor, only after it is completely clean, pig's hooves fishy flavor will be a little lighter. Here is a special reminder of the pig's hoof seam. This place is one of the main sources of fishy smell of pig's hooves, but also the most impurities and grease, so be sure to scrape a few times, because this position is not good to scrape. It can be split in half with a knife.
-- Step 2 --
Soak the cleaned pork knuckles in cold water so that the blood can be soaked out. Of course, if time does not allow, pork knuckles after washing can be placed directly into the cold water over, the water boiled blanching for about 20 minutes, you can see a layer of filth will be floating in the pot, fishing out with water and rinse again. The purpose of blanching in addition to more effective removal of fishy pork knuckles, pork knuckles skin after boiling, the skin will become more fluffy.
-- Step 3 --
Chop the blanched pig's feet into small pieces, another change of boiling water for about 20 minutes, remove. Cooked pork knuckles should be rinsed several times with cold boiled water, during which time the water should be changed, the main purpose is to wash away the surface impurities and grease, etc..
-- Fourth step --
is also the most critical step, want to get a crisp texture, it must be put into the ice chilled, that is, the pork knuckle into the ice water, can be completely submerged pork knuckle can be, chilled for about 1-2 hours. Chill for about 1-2 hours. Then remove and drain.
-- Step 5 --
Boil the white vinegar, add the right amount of sugar, salt, cook until dissolved, let it cool and pour it into the pot, soak the chilled pork knuckles for about 6 hours, take it as you eat.
Notes1, pork knuckles are recommended to be boiled first and then chopped to keep the shape intact. Be sure to rinse it through after boiling and then soak it, the purpose of doing so is to remove the grease more thoroughly.
2, the time to cook pork knuckles should not be too long or too short, long if the pork skin is soft and rotten, the skin is not crisp, time is too short, its pork skin and old tough, meat bite.
How, learned? Now you don't have to wait to go to the cafeteria, you can make a classic Cantonese dish at home!
Hello, I'm Serenity Shopping for Food and I'm happy to answer this question.
Baiyun pork knuckle is very famous, even Mr. Cai Lan, who is known as the "God of Food", said when he visited Baiyun Mountain in Guangzhou:
Baiyun pork knuckle is not to be avoided, it is the origin of this place, soaked and sour and sweet, crispy skin, not like eating a pig.
Legend has it that in ancient times there was a temple on Baiyun Mountain, and behind the temple there was a clear spring with clear and sweet water. The temple has a monk, one day, the little monk while the abbot went out to the market secretly buy some pork knuckles, to bring Wawa boil pork knuckles, just cooked, the abbot will be back. In a panic, the little monk had to throw the pig's knuckles in the clear spring behind the temple. The next day, they were found by a woodcutter who went up the mountain to cut wood. Surprisingly, these pig's hands not only did not rot, but more white, they will pick up the pig's hands home, with sugar, salt, vinegar and other flavored cooking. Pork knuckles are not fat and not greasy, the skin crispy meat, sweet and sour moderate. Later this practice of pig's feet was spread to the folk. In honor of this pig's foot, it is called "Baiyun pork knuckle".
The following is the practice of Baiyun pork knuckles to share with you:
Ingredients: pig front and back feet each one.
Ingredients: 45 grams of salt, 1500 grams of white vinegar, 500 grams of sugar, 60 grams of five willow material (guaying, kimchee, red ginger, white sour ginger, sour mustard head made).
Practice:
1. First deal with the pig's foot, wash the pig's foot, scrape the skin pig hair, scraping can not go away can be burned with a fire. Then put into boiling water to cook about 30 minutes, change to ice water rinse bleach about 1 hour, dissected and cut into pieces, another change to boiling water to cook about 20 minutes, remove, and ice water rinse bleach about 1 hour, and then change to boiling water to cook for 20 minutes to sixty minutes to soft rotten, remove, cool, plate.
2. Boil white vinegar, add sugar, refined salt, cook until dissolved, cooled and poured into the basin, the pig's foot block immersed in 5 hours, take with food.
Tips:
1. The ratio of sugar to vinegar is 3:5 (of course, you can flavor it according to your own tastes), then add the right amount of salt, and the boiled and melted marinade has to be completely cooled down before it can be marinated. Remember to use white vinegar!
2. Pork knuckles should be boiled first and then chopped to keep the shape intact. Be sure to rinse it thoroughly after boiling and wash off the grease.
3. Boil pork knuckle time is not too long or too short, long pig skin of the original protein dissolved in water too much, the skin is not crisp, time is too short, its skin old tough.
Summary: Baiyun pork knuckles is one of the traditional dishes of Guangdong specialties. It is characterized by sweet and sour, fat but not greasy, crisp skin, eaten without getting tired of, easy to leave the bones and flesh, skin and meat slippery. I hope my answer can help you.
White Cloud Pork Knuckle is a more representative dish of Cantonese cuisine, the dish is white in color, sweet and sour in taste, and appetizing. According to legend, in ancient times, there was a temple in Baiyun Mountain, and the young monk of the temple, while his master was out, secretly went to the market to buy some pork knuckles, and when he cooked them and prepared to eat them, suddenly the master came back, and the young monk panicked and threw the pork knuckles into the clear spring pit behind the temple. After a few days, when the master went down the mountain to do business, he rushed to the spring to fish up the pig's knuckles, but found that these pig's knuckles not only did not deteriorate but also more white. The young monk marinated the pork knuckles in sugar and white vinegar, and the pork knuckles became not too fat and not too greasy, crisp and sweet, delicious. Later this practice of pig's feet was spread to the people. People in honor of this pig's foot practice called "Baiyun pork knuckles"
To do a good job of Baiyun pork knuckles, you must do a good job of "five one" that is, "a wash a blanch a boil a bleach a seasoned "
Method
Main ingredients: pig front hooves 5 (about 1000 grams).
Ingredients: 30 grams of salt, 1000 grams of white vinegar, 400 grams of sugar, 60 grams of five willow material (made of guaying, sour pepper, red ginger, white sour ginger, sour rakkyo).
Preparation steps1. "A wash" will remove the pig's hooves net armor, wash, into the water repeatedly cleaned to no blood,
2, "a blanch" pot of cold water, while together with the pig's hooves on the fire to cook, 60 ℃ will be replaced by the water out of. Repeat the operation 4 or 5 times, cook until the water becomes clear, no blood stains in another 10 minutes, pour out, cut into pieces, each weighing about 25 grams, wash with water,
3, "a boil" blanched pig's trotters into boiling water to cook for 50 minutes (in the middle of the water change once) to eighty percent of the soft rot, remove.
4, "a bleach" will be boiled pig's feet into a clean long-flowing water rafting water for 6 hours, as far as possible to the hooves in the oil to bleach out, the pig's feet become white, fish out and drain the water.
5, "a seasoning"
White vinegar to boil, add sugar, refined salt, cook until dissolved, filtered, cooled and poured into the pot to add pig's feet block and five willow material, soak in the refrigerator for more than 6 hours, take as you eat.
The pig's feet should be boiled first and then chopped pieces to keep the shape intact, and must be rinsed through after boiling and washed of blood and grease.
Hello, I love to eat food eaters, I come to answer the question.
This dish is a well-known Guangzhou cuisine, if you have traveled to Guangzhou and work, you must have eaten this dish, because in almost every restaurant has this dish, pig's feet also contain vitamins A, B, C and calcium, phosphorus, iron and other nutrients, especially pig's feet are rich in collagen, a lot of female friends especially like to eat.
First of all, we prepare the ingredients:1 kilogram of pig's feet, 2 green onions, 3 slices of ginger, white vinegar and white wine in moderation, 3 small chili peppers, a little sugar
Cooking Steps1. A pig's feet for a family of two is enough, and I'm here for two. Buy pork knuckles when you ask the owner of the pork store to help clean up the pig's hair, the normal boss practice is to take out a musket (spray gun) to spray the hair burnt, and then take out a razor to shave the hair, and then let the boss to cut in half, and then cut the small pieces.
2. Then prepare a pot of water, pour in the pig's feet, the water should be over the feet, and then open fire, fierce fire, cook to boiling and then adjust to medium heat, cook for 2 minutes. Then fish out, rinse water, is the water boiling and then cook for 2 minutes .
3. Cooking things and so on to use white wine, I use the Jiujiang, can not say must use Jiujiang can not reason, you can also use other white wine, but in Guangzhou are generally used in this white wine.
4. Add water to the pot and pour in the white wine, the ratio is about 1:1 .
5. Add ginger and a tablespoon of salt, not yet fired.
6. Pour in the pig's feet, the water should be over the feet, and then open the fire, cook until boiling and then turn off to medium heat, cook for about 10 minutes. Is the water boiling and then cook for another 10 minutes , then it is fished out, rinse.
7. Big water rushed twice, is full of water after all the water poured out, repeat twice , and then turn the water to the minimum, running water rushed pig's feet, has been rushed to the pig's feet do not have the feeling of warmth.
8. Then you can prepare to soak the vinegar, first of all, prepare a large enough porcelain container.
9. Put some ginger, garlic, chili peppers, sugar, and salt, sugar and salt ratio is about 4:1 (4 tablespoons of sugar + 1 tablespoon of salt), like to eat spicy people can more than double the chili peppers, or directly dig two big spoons of dahongpao pickled peppers into.
10. Pour vinegar and cool white water, vinegar and water ratio is about 1:3 .
11. Finally poured into the pig's foot, pay attention to the water to diffuse over the pig's foot, my pig's foot is too much, bought 2 pounds, there is no way to do so. Then soak for 24 hours and then you can eat, must be enough 24 hours ! No stealing.
1. Each rinse should be rinsed with running water, so that you can take away the fat and blood of the pork knuckles, out of the taste more refreshing.
2. Each time under the past are cold water pot and then open fire, so that you can also force out the blood inside the pig's hands, if the cold pig's hands directly into the hot water pot, on the contrary, the blood will be dead locked in the pig's hands, and out of the effect of the impervious to the white side of the fishy smell of the pig's hands.
3. Soak pig's feet containers must be porcelain or glass, absolutely no iron products.
It's not called Baiyun pig's feet, it's called Baiyun pig's hands
Authentic practice families have no way to do it, simulate it.
1 first split the pork knuckle in half, and then bleach, bleach the blood clean.
2 cook the pig's feet just cooked can be
3 and then bleach, repeated several times.
4 and then boiled in water for 30 minutes
5 with a knife to pick out the bones (option)
6 take out and soak into the ice water inside the repeated soaking two or three times
6 and then cut the pieces, dripping seasoning, seasoning their own, white vinegar and garlic and so on
You do not know the Guangdong specialties, Baiyun pig's hands, the most classic way of pig's feet! I don't know if you've ever heard of the saying "eat in Guangzhou, wear in Suzhou, play in Hangzhou, die in Liuzhou". The phrase "eat in Guangzhou" refers to the delicacy and flavor of Cantonese cuisine, which is often said to be a great pleasure to eat. Although this statement is slightly exaggerated, but also enough to prove that the Cantonese food is very delicious. Do you know what the most classic way to eat pig's feet is? If you have eaten Baiyun pig knuckles, you know that it is a specialty of Guangdong! Eat up fat but not greasy, pig skin crisp, meat smooth and tender, taste first-class, girls often eat this dish, you can replenish collagen, let your skin become white and tender out of water.
I don't know if you have found that the names of Guangdong's dishes are particularly poetic, for example, this white cloud pork knuckles that we share today, with the addition of white clouds, so that the pig's hooves taste immediately rises a good many layers. The reason why it's called White Cloud Pork Knuckle is not because it's made in a particularly white color, but because back in the day, the preparation of White Cloud Pork Knuckle was made by immersing it in white cloud spring water, so it's called White Cloud Pork Knuckle. This dish looks like the appearance and we usually eat pepper phoenix claw is almost the same, should be more delicious than pepper phoenix claw, after all, this dish is a big dish in the Guangdong banquet, but pepper phoenix claw, then it is only suitable for snacks, not on the hall of elegance.
First buy two fresh pig's feet, wash and remove the top of the hair and nails, be sure to seriously remove all the hair or else the delicious pig's feet will make people have no desire to eat. Add water to the pot, boil and put the pig's feet to cook for about 30 minutes. After cooking, remove and soak in water for 20 minutes, then cut the pig's feet into pieces, not too big. Wash and continue to cook with clean boiling water for 20 minutes, fish out and rinse with clean water, then replace with clean boiling water and continue to cook for 20 minutes, which is basically six ripe, remove to cool and place on a plate.
Then we put white vinegar in a pan and boil it, add some sugar, salt and simmer until the seasoning inside is dissolved, make sweet and sour sauce, and then pour it into the pig's feet plate, soak the pig's feet for about 6 hours, and take it anytime you want to eat. This practice is what I ate at my husband's cousin's house. Their family lives in Guangzhou all year round, so they have learned a lot of Cantonese specialties. Some people say that Baiyun pig's hand side is no bone, pro, who knows the detailed practice can be shared after the article Oh!