Safe, hygienic and delicious!

Lejia Luwei is strictly controlled from the source, and there are strict requirements and standards from the purchased ingredients to the cleaned water quality to the stewed pots and ingredients. All the best quality product suppliers are selected in the market. The ingredients are Shuanghui Group, the largest meat processing factory in China with a history of more than 60 years, and the ingredients are the world's largest Haitian condiment with a history of 300 years, and the double palace lantern cooking wine produced by Shaoxing old brand Dongxing Distillery. In addition, carefully selected, carefully matched secret ingredient packages, carefully boiled soup with old flavor, water filtered by Yizhiyuan water purifier, which has a history of more than 30 years and ranks first in the world, is used for cleaning, beautifying and scooping water. According to the standardized process we require, it is safe and hygienic to marinate in the Queen's cauldron with a history of more than 50 years, and then carefully cared by the standardized process of 120 minutes.

Lejia pig's trotters braised:

Production process of pig's trotters: (water is the source of the whole process)

Step 1: Wash-soak for 20 minutes (put Amway detergent)-

(2) step: blanch for 20 minutes (counting from the beginning of boiling)

③ Step: Warm water at 40 degrees for 20 minutes (plucking and trimming).

Step 4: marinate (no stock): 10 trotters.

200ml of cooking wine, 350-400ml of light soy sauce, 30ml of light soy sauce, one packet 1 bottle, and half to two bottles of beer 1 bottle.

⑤ Step: Turn over the pan and skim the oil 40 minutes after the water is boiled (SAIC starts timing).

Step 6: in the second 40 minutes, add three pieces of rock sugar, turn the pan over the medium heat and stir for 10 minute, and collect the juice; Cover and simmer 10 minute.

⑦ Turn off the fire and simmer for 10 minutes, and then the pot can be cooked.

Don't cook too hot when time permits. Cook at a temperature of about 50 ~ 60. With a little stirring, the effect of hanging the pulp is translucent.

Precautions for purchasing ingredients:

Pig's trotters should have forepaws (short and fleshy), stuffed meat, chicken feet and chicken gizzards. They should be fresh and tasteless, naturally white and odorless, and purchased on a large platform (Shuanghui).

9- 10 pig's trotters (each divided into two halves), 2 pieces of wrapped meat, the ratio of juice and ingredients for the first time:

300 ml of soy sauce, 50 ml of soy sauce, 300 ml of cooking wine, 500 ml of broth, 3 cm long scallion, 3 slices of ginger 2 mm thick, 3 grains of garlic, secret package 1 package.

Proportion and ingredients of the first juice for 4 kg of chicken gizzards and 4 kg of chicken feet:

300 ml of soy sauce, 30 ml of soy sauce, 200 ml of cooking wine, 500 ml of broth, 3 cm long scallion, 3 slices of ginger 2 mm thick, 3 garlic, secret package 1 package.

Operation process:

1, cleaning

Pig's trotters and stuffed meat: soak them in purified water and dish for 30 minutes, clean them, and then clean them twice with purified water.

Chicken feet and chicken gizzards: add purified water to the dish and soak for 20 minutes, clean it, and then clean it twice with purified water.

2. Draw water

Pig's trotters and stuffed meat:

Purified water 1 pot with 200 ml of cooking wine, put pig's trotters and stuffed meat on fire, turn down the fire when the water boils 10 minute, open the lid and turn it over, then turn off the fire for 10 minute, and take out and clean and beautify with purified water (pluck pig's hair).

Chicken feet and chicken gizzards:

Purified water 1 pot cooking wine 100 ml into the pot, put chicken gizzards in cold water, turn off the heat for 5 minutes after the water boils, open the cover and put chicken feet in the low heat for 2 minutes after the water boils, then take them all out, and wash them with purified water for beauty (cutting toenails).

3. Marinating

Pig's trotters and stuffed meat:

After cleaning, put the trotters into the pot, and add the secret broth, the secret package, onion, ginger and garlic, 300 ml of soy sauce, 50 ml of soy sauce and 300 ml of cooking wine. Cover the pot and fire. Bring it to a low heat at high fire 10 minute. Cook it at low heat for 40 minutes. Open the lid and turn it over, skim the oil, add the wrapped meat, then boil it at high fire and turn it over to low heat. Then open the lid and turn it over to low heat for 40 minutes. After 20 minutes, open the lid to see if it is cooked completely away from the bone. If it is cooked completely away from the bone, add three crystal sugar and stir well. Cover the pot and turn it off.

Note: Take out the marinated pig's trotters, put the remaining soup in the refrigerator after cooling, and use it as old soup when marinating next time, so keep the old soup for recycling every time.

Chicken gizzards and chicken feet:

Clean chicken gizzards are put into the pot first, and then the secret broth, secret package, onion, ginger and garlic, 300 ml of soy sauce, 50 ml of soy sauce and 300 ml of cooking wine are added. Stir well, turn on the high fire and simmer for 30 minutes, then add chicken feet and stir well, turn on the high fire and simmer for 30 minutes, open and add 3 crystal sugar and stir well, cover and stew for 5 minutes, then take out the pan and set the plate.

Note: Take out the marinated chicken gizzards and chicken feet, put the remaining soup in the refrigerator after cooling, and use it as the old soup when marinating next time, so keep the old soup for recycling every time.

The soup of braised pig's trotters should be kept separately from the soup of braised chicken gizzards and chicken feet, and should not be mixed.

Precautions:

1, soy sauce and soy sauce are Haitian vats.

2. Cooking wine is a double palace lantern.

3. Proportion of the second braised pork trotters soup: last time, 200 ml of old Tonga cooking wine, 200 ml of soy sauce, soy sauce 10 ml, and then add the marinated raw materials. (If the soup is short of 550ml beer 1 bottle)

4. Second marinated chicken gizzards and chicken feet: last time, 200 ml of old Tonga cooking wine, 200 ml of soy sauce and 0/0 ml of soy sauce were added into the marinated raw materials. (If the soup is short of 550ml beer 1 bottle)

Tips: Don't put rock sugar every time. Put three or four pieces of rock sugar after two to three days when you feel that the brightness of pig's trotters is not good.

I wish every franchisee a prosperous business. At the same time, the above steps should be strictly required to make the ultimate temptation and delicious taste. [shake hands] [shake hands] [shake hands]