Xiansu pork knuckle
material
Stewed trotters 300g, chopped green onion 15g, pepper 10g, minced garlic 10g, Jiang Mo 10g, appropriate amount of sweet potato powder, a. rice wine 1 spoon, and black vinegar14.
working methods
1. Cut the stewed pig's feet into small pieces, add all seasoning A, mix well, and then evenly coat the appearance with sweet potato powder for later use.
2. Heat the oil pan. When the oil temperature reaches about 170℃, put it into the pig's trotters by the method of 1 and fry it over high fire. Minutes until the surface is golden and crisp, scoop up and drain the oil for use.
3. Heat the wok, add 1/2 tbsp salad oil, saute minced garlic and Jiang Mo, add chopped green onion, pepper and salt and pepper, and mix well with the fried pig's feet in method 2.
Method 2: Boil salted pork hands.
material
Ingredients: salted pig's feet, purple broccoli, potato powder, fragrant leaves, thyme, celery, carrots, tomatoes, onions, white vinegar, butter, milk, nutmeg powder, salt, pepper and stock.
working methods
(1) Dice onion, celery and carrot, and add thyme, geranium, broth, pepper and salt. Boil it, put it in the hands of salted pigs, and simmer for about 1 hour until the skin becomes soft.
(2) Shred purple broccoli, cut tomatoes, cut onions, fry with butter, season with salt and pepper, and pour in a little white vinegar.
(3) Boil the milk, add the cardamom powder, slowly pour in the potato powder, stir it into mud, and add a little butter to make mashed potatoes.
(4) Put the cooked pig's hands into the pot, and add purple broccoli, tomatoes and mashed potatoes.
Practice 3, German salted pig hand
material
1 salty pig hand
6 French laurel leaves
1 tablespoon white pepper (I can't buy whole white pepper here, so I use black pepper instead)
2 teaspoons of white vinegar
Two cans of beer.
Thyme 1 tablespoon
Tools:
A large baking tray with shelves
Small watering can
working methods
1. Boil a large pot of water, pour in white pepper, and simmer for 3 minutes.
2. Turn on the fire, add the French geranium, cook for 3 minutes, and then turn to low heat 10 minute.
3. Wash the salted pig's hands with cold water, put them into the pot, add 2 teaspoons of white vinegar, turn the water to low heat for 2 hours, and turn off the fire.
4. Let the salted pig's hand soak in the white vinegar pepper fragrant leaf water 10 hour (I usually soak it overnight).
5. Preheat the oven to 450 degrees Fahrenheit and pour a small amount of beer into a small watering can for later use.
6. Remove the salted pig's hand and drain the water.
7. Take a large bowl (basin) and pour the rest of the beer. Add 1 tablespoon of thyme and mix well.
8. Soak the salted pig's hands in the mixed liquor of thyme beer 10 minute (turn over the noodles for 5 minutes, and massage the salted pig's hands for the last 2 minutes).
9. Take out the salted pig's hand, drain the water and put it in the oven (spray beer on the surface of the salted pig's hand with a small watering can every 20 minutes and turn it over).
10 baking. 450 degrees Fahrenheit 1 hour, or bake until the skin is golden and crisp.