If you are a gourmet restaurant with pork trotter rice, you need to have a good understanding of the production process of Longjiang pig trotters. If the pig trotters are dull in color and taste different, the restaurant may rush There are a lot of customers, what will you do at this time? Are you going to continue doing business like this? Of course it won't work, then you have to find ways to improve these problems and make your pig's feet better.
Many friends who like to eat pig's trotter rice have asked about the production process of Longjiang pig's trotters. How are the broth and brine of the pig's trotters made? How to braise pig's feet? So, share it here today. 1. Preparation of Longjiang pig trotter soup.
Six pounds of pork bones and twenty pounds of pig skin. Burn the pig skin to remove the hair, clean it and cut it into small pieces. Pour the above ingredients into water first, then put them into the pot under cold water. After the water boils, pick it up three minutes later and rinse it clean. Ninety kilograms of water. After the water boils, put the above ingredients into the pot. After the water boils, simmer on high heat for one hour, then turn to medium heat and simmer for three to four hours, then turn to high heat and cook for half an hour. The filtered soup It's called stock. 2. Preparation of Longjiang pig trotter brine.
How does brine become? The stock becomes brine. There are fifty kilograms of broth, and for every ten kilograms of broth, add 1 kilogram of Longjiang region’s special soy sauce. New pig rinds weigh 20 kilograms. If the skin is thin and fat, you will need to add a few kilograms more. Special marinated ingredients. After the water boils, simmer over high heat for an hour, then turn to medium heat and simmer for four to five hours, depending on its consistency. The filtered stock is called brine, and it weighs about thirty kilograms. 3. How to make Longjiang pig's trotters, how to marinate pig's trotters.
Thirty kilograms of brine, adjust the color, use about one kilogram of Longjiang region's special soy sauce, look at the color, adjust the color of the brine to ruddy with soy sauce color, use three ounces of Longjiang region's characteristic sweet soy sauce. Use table salt for seasoning to adjust its saltiness, and adjust the saltiness of the brine to be salty. One tael of dried galangal, one pound of sesame oil, and two ounces of garlic. After the pig feet are braised in the pot, add one pound of maltose to the brine. 4. The production process of Longjiang pig's trotters, the time and firepower of marinating pig's trotters.
After the brine is boiled, add the pig’s feet. After letting the brine boil again, simmer over medium heat for one hour, then turn to low heat and simmer for two to three hours to see how cooked the pig's feet are. After marinating the pig's feet for an hour, the color will be about 80% complete. Watch carefully. If you find that the pig's feet are light in color, add soy sauce, then marinate over medium heat for ten minutes, then marinate over low heat until it is out of the pot. If you find that the color of the pig's feet is too dark just before taking it out of the pot, you can turn off the heat and soak it for fifteen minutes before taking it out of the pot to make it fade.
In short, the method of making Longjiang pig's feet is a very practical technique, and it will not work if you only learn the theory. For this kind of technical work with high operational requirements, it is not enough to just stay at the level of knowledge. Many people learn how to make Longjiang pig's trotters in physical stores. While learning techniques, they also learn business operations, as well as the usual opening and closing of the market. These are essential experiences for opening and operating a pig's trotter rice store.
* The production process of Longjiang pig's feet is shared here.
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