Baiyun pig's feet, what is the authentic practice in Guangdong?

Baiyun pig's foot, also called Baiyun pig's hand, is one of the traditional famous dishes in Guangzhou, Guangdong province. It is fat but not greasy, sour and sweet, with crisp skin and rotten meat, and can be easily deboned. The practice is to cook the pork knuckle until it is soft and rotten, cool it and mix it with seasoning. It is simple to say, but it takes time to eat delicious Baiyun pork knuckle. Here, I will share the practice with you.

ingredients

pork knuckle

onion, ginger, garlic, cooking wine, pepper, salt and sugar

-start making-

1. Chop the pork knuckle into small pieces, clean it, put it in a pot with cold water, boil it for 5 minutes, and take it out.

2. Pour water and white wine into the pot at a ratio of 1:1, add ginger slices, add pork hands, add appropriate amount of salt (the usual amount of cooking), boil the pot with high fire, and turn to low heat for 5 minutes.

3. Take out the pig's hand after cooking, put it in cold water, soak it for 1 minute, then change it to a new pot of cold water and soak it for 1 minute until the pig's hand is cooled. The second pot of cold water should be boiled in cold white.

4. Prepare a container, put ginger slices, garlic slices, pepper segments, white sugar, and appropriate amount of salt, and pour in Zhimeizhai white rice vinegar and cold boiled water, with a ratio of 1:3, and the amount shall be subject to the fact that it has not passed the pig's hand. Stir, let the sugar and salt melt, put in the cold pig's hand, soak for 24 hours and eat.

After soaking, the pig's hand skin is crisp and crisp, the meat is crisp and rotten, the bones are deboned, the taste is sweet and sour, and it is very delicious. The taste of different brands of vinegar is different. It is authentic to make Baiyun pig's hand with Guangdong vinegar.

Baiyun Pig's Hand is a representative dish of Cantonese cuisine, which is white in color, sweet and sour in taste and appetizing. According to legend, in ancient times, there was a temple in Baiyun Mountain. The young monk of the temple secretly went to the market to buy some pig's hands while Master was out. When he cooked them and was ready to eat, suddenly Master came back, and the young monk hurriedly threw the pig's hands into the clear spring pit behind the temple. A few days later, when Master went down the mountain to do business, he hurried to the mountain spring to fish out those pig hands, only to find that they were not bad but whiter. The young monk marinated the pig's hand with sugar and white vinegar. The pig's hand became neither fat nor greasy, cool and sweet, and delicious. Later, this practice of pig hands was spread to the people. In order to commemorate this pig's feet, people call it "Baiyun pig's hands"

To make a good Baiyun pig's hands, we must do a good job of "five ones", that is, "washing, boiling, rinsing and seasoning"

Practice

Ingredients: 5 pig's forepaws (about 1 grams).

ingredients: 3g of salt, 1g of white vinegar, 4g of white sugar, and 6g of five-willow material (made of fructus cucurbitae moschatae, pickled pepper, red ginger, white sour ginger and Chinese onion).

production steps

1. "One-wash" removes the hair nails from the pig's trotters, and then washes them repeatedly in clean water until there is no blood water.

2. Put cold water into the "one-boil" pot, and at the same time put them into the pig's trotters and cook them on fire. Replace the water at 6℃, and repeat the operation for 4 or 5 times until the water becomes clear and there is no blood water.

4. "One-rinse" Put the cooked trotters in clean running water for 6 hours, and try to rinse out the oil in the trotters. When the trotters turn white, remove them and drain them.

5. "One seasoning"

Boil white vinegar, add white sugar and refined salt, cook until dissolved, filter, cool, pour into a basin, add pig's feet and five willow materials, soak in the refrigerator for more than 6 hours, and take it with the food.

The pig's trotters should be boiled before being cut into pieces, so as to keep the shape intact. After boiling, they must be washed thoroughly, and the blood and grease of the pig's trotters should be washed.

The best way to eat Baiyun pig's feet

Preparation materials: 1 kg of pig's feet, about 3g of salt, 1 piece of ginger, 5 star anise, 5-6 laurel leaves, 5cc of glutinous rice vinegar, 2cc of lemon vinegar, 3cc of white soy sauce and 15g of sugar. 1 tsp of garlic and Chili sauce

Steps:

1. Mix all the sauce ingredients for later use (I forgot to pat the sauce alone, and use this sign) 2. Wash and scald the front part of the pig's feet circle, then cook it with all the spices in the smoldering pot for about 2-3 minutes, add salt, and then put the whole inner pot (remember to cover it) in the outer pot for smoldering for 2 hours.

3: (You can try the cooked pork feet with chopsticks before taking them out) Take out the pork feet and ice them.

4: It can be eaten with sauce immediately after being chilled. You can also soak the sauce with the pig's feet overnight, and the flavor is better! Q-bomb pig's feet, not greasy and delicious ~

Serving 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 hands, is one of the famous dishes in Guangzhou, Guangdong Province, and it is also served in every restaurant.

"Baiyun Pig's Hand" originated from a temple in Baiyun Mountain. There is a stream behind the temple, and the spring water flowing out is sweet all the year round. There was a little boy who was naughty and liked to eat pork. When he came to the temple and became a monk, he first learned to cook in the kitchen. One day, when the masters were out in the garden, the young monk secretly followed them to the market. When he saw that the pork seller couldn't help but buy a pig's hand, he went back to the temple and was preparing to cook. Finding Master back, the young monk was so scared that he hid the pig's hand in the stream behind the temple. A few days later, Master went out to the garden again, and he quickly fished out the pig's hand. Strangely, the pig's hand was not rancid, but also whiter. The young monk happily took it back and put it in the pot. Because he likes sweets, he added white sugar and didn't use other seasonings, only white vinegar, and also poured some white vinegar. After cooking, he tasted it. The pig's hand was neither fat nor greasy, cool and sweet, and delicious. The young monk was surprised and happy and attracted other monks to break the fast. With the passage of time, Baiyun pig hand spread to the people and was loved by people in Guangdong.

Ingredients: 4 pork hands, white sugar, white vinegar, ginger, salt, millet pepper and Guangdong rice wine.

1. Production method: Soak the pig's hands and ginger in clear water for 1 hour. Note: keep them fresh in the refrigerator.

2. Add ginger and a little salt to boiling water and cook for 2 minutes until soft and rotten.

3. Take it out and wash it with cold water. Clean the pig hair and soak it in cold water for 1 hour. Keep it fresh in the refrigerator.

4. Cut pig's hands into small pieces, add ginger slices and Guangdong rice wine, boil again, add appropriate amount of salt and cook for 2 minutes.

5. To make sweet and sour juice: peel and slice the old ginger, put water and white sugar into a pot to dissolve, then add vinegar and salt, and let it cool off.

6. Soak the chilled pig's hands in the prepared sweet and sour juice for more than 5 hours. After serving, cut the millet and sprinkle it on it for decoration. You can use it.

I hope my answer can help you, thank you!

Baiyun Pig Hand, I believe that my friends in Guangzhou are no strangers to this. Baiyun Zhushou is one of the traditional famous dishes in Guangzhou, Guangdong Province. It seems that this dish can be found in almost every restaurant in Guangzhou. Take pig's hand as the main material, boil it in boiling water until it is soft and rotten, take it out and cool it, then add seasoning to cool it, and serve. It is characterized by sweetness in acid, fat but not greasy, crisp skin, and tireless eating. It is a delicious food with wine. -historical origin-

Baiyun Pig's Hand is a famous dish with a story. According to legend, there was a temple in Baiyun Mountain in ancient times. There was a naughty and greedy young monk in the temple who loved to eat pork since he was a child. One day, while Master was away from the mountain, he secretly bought a pig's hand in the market, and was about to cook. Unexpectedly, Master had returned from begging, and the young monk hurriedly threw the pig's hand into the clear spring pit behind the temple. After a few days, I finally hoped that Master would go out again. He quickly fished out those pig hands, only to find that they were not rancid, but also whiter. The young monk put the pig's hand in the pot, and added some sugar and white vinegar to cook it together. When cooked, try it. These pig hands are not fat or greasy, and they are refreshing and sweet, and delicious. Later, Baiyun pig's hand spread to the people, and people followed suit. (Content from Baidu Encyclopedia)

Many people think that the white of Baiyun Pig's Hand is bleached with what bleach or chemicals. Actually, it is not. You can do it yourself at home. Below I will teach you how to make Baiyun Pig's Hand step by step. Practice of Baiyun pig's feet-features: crisp skin, fat but not greasy meat, and insatiable appetite

1. Preparation of ingredients

Main ingredients: a pig's hand (pig's front hoof)

Ingredients: salt, white vinegar, white sugar, millet pepper and ginger

2. Production steps

-the first step.

Why do I note the pig's front hoof in brackets behind the pig's hand here? I once said in an article that the purchase of pig's trotters is very particular in Guangdong. The front hoof of a pig is called a pig's trotter (pig's hand) and the back hoof is called a pig's foot, that is, the front hoof and the back foot. Why use pig's front hoof? Because the pig's front hoof is thicker, lean meat is more, and tendons are more, it will taste more chewy.

First, scrape the hair off the pig's trotters with a beard knife. First, scrape it several times, and touch it with your hands. If you don't prick your hands, you will basically scrape it off, and then rinse it with clear water. At this point, many people think that the hair on the pig's trotters has been completely cleaned. In fact, there will still be some fine hair. You should use a gas stove to bake off the fingers and some remaining hair on the surface. After the pig's hair is burnt, shave it with a beard knife several times, so as to treat the remaining hair more carefully and cleanly. Because the pig hair itself will have a strong fishy smell, the fishy smell of pig's trotters will be lighter only after it is completely cleaned. What I want to remind you here is the crack in the pig's trotters. This place is one of the most important sources of fishy smell of pig's trotters, and it is also the place with the most impurities and grease, so you must shave it several times, because this position is not easy to shave. You can split it in half with a knife.

-Step 2-

Wash the pig's hands and soak them in cold water, so as to soak the blood. Of course, if time doesn't allow, the pig's hands can be put into cold water directly after washing, and boiled for about 2 minutes. You can see a layer of dirt floating in the pot, take it out and rinse it again with clear water. The purpose of blanching is not only to remove the fishy smell of pig's hands more effectively, but also to make the skin of pig's hands softer after boiling.

-Step 3-

Chop the blanched pig's trotters into small pieces, boil them in boiling water for about 2 minutes, and take them out. Cooked pig's hands should be rinsed with cold boiled water several times, and water should be changed during this period. The main purpose is to wash away impurities and grease on the surface.

—— the fourth step ——

It is also the most critical step. If you want to get a crisp taste, you must put it in ice cubes, that is, pick up the pig's hand and put it in ice water to completely immerse it, and ice it for about 1-2 hours. Then take it out and drain it.

—— Step 5 ——

Boil the white vinegar, add appropriate amount of white sugar and edible salt, cook until it dissolves, let it cool, pour it into a basin, soak the chilled pig's hand for about 6 hours, and take it with the food. Precautions

1. Pig hands are advised to cook first and then chop pieces to keep the shape intact. Be sure to rinse thoroughly after cooking, and then soak. The purpose of this is to get rid of greasy thoroughly.

2. Don't cook the pig's hands for too long or too short. If it is long, the pigskin will be soft and rotten, the cortex will not taste good, and the time will be too short. The pigskin will be old and tough, and the meat will not bite.

how's it going? have you learned? Now you don't have to wait until you go to a tea restaurant, you can make such a classic Cantonese dish at home!

hello, I'm eating quietly. I'm glad to answer this question.

Baiyun pig's hand is very famous. Even Mr. Cai Lan, who has the reputation of "God of Food", once said when he visited Baiyun Mountain in Guangzhou:

Baiyun pig's hand cannot but bark, which originated here. It is sour and sweet, and its skin is crisp, unlike eating pigs.

According to legend, there was a temple on the ancient Baiyun Mountain, behind which there was a clear spring, which was clear and sweet. There was a young monk who became a monk in the temple. One day, while the abbot was out, the young monk secretly went to the market to buy some pig's hands and brought them to the tile to cook them. As soon as they were cooked, the abbot came back. In a panic, the young monk had to throw the pig's hand into the clear spring behind the temple. The next day, it was found by the woodcutter who went up the mountain to cut wood. Surprisingly, these pig hands are not rancid, but whiter and more lovely, so they are picked up at home and cooked with sugar, salt and vinegar. Pig's hands are not fat or greasy, with crisp skin and crisp meat, and moderate sweetness and sourness. Later, this practice of pig hands was spread to the people. In order to commemorate this pig's foot, people call it "Baiyun Pig's Hand".

Let's share the practice of Baiyun pig's hand with you:

Ingredients: one pig's front and back feet.

ingredients: 45g of salt, 15g of white vinegar, 5g of white sugar, and 6g of five-willow material (made of melon seeds, cabbage, red ginger, white sour ginger and sour mustard head).

Practice:

1. First, treat the pig's feet, wash the pig's feet, and scrape off the pig's hair. If it can't be scraped off, you can burn it with fire. Boil in boiling water for about 3 minutes, rinse with ice water for about 1 hour, cut open and cut into pieces, cook in boiling water for about 2 minutes, take out, rinse with ice water for about 1 hour, then cook in boiling water for 2 minutes until 6% soft and rotten, take out, cool and plate.

2. Boil white vinegar, add white sugar and refined salt, cook until dissolved, cool, pour into a basin, soak the pig's feet for 5 hours, and take them with the food.

Tips:

1. The best ratio of sugar to vinegar is 3:5 (of course, you can also flavor it according to your own taste), and add a proper amount of salt. The boiled marinade can only be marinated after it is completely cooled. Remember to use white vinegar! Only in this way can we ensure that Baiyun pig's hands are "white".

2. The pig's hand should be boiled first and then chopped to keep its shape intact. Be sure to rinse thoroughly after cooking and wash greasy.

3. Don't cook pig's hands for too long or too short, because the original protein of pig's skin is dissolved in water too much, the skin is not refreshing, and the time is too short, so the skin is old and tough.

Summary: Baiyun Zhushou is one of the traditional famous dishes with Guangdong characteristics. It is characterized by sweetness in acid, fat but not greasy, crisp skin, tireless eating, easy separation of flesh and blood, and smooth skin. I hope my answer will be helpful to everyone.

Baiyun Pig's Hand is a representative dish of Cantonese cuisine, which is white in color, sweet and sour in taste and appetizing. According to legend, in ancient times, there was a temple in Baiyun Mountain. The young monk of the temple secretly went to the market to buy some pig's hands while Master was out. When he cooked them and was ready to eat, suddenly Master came back, and the young monk hurriedly threw the pig's hands into the clear spring pit behind the temple. A few days later, when Master went down the mountain to do business, he hurried to the mountain spring to fish out those pig hands, only to find that they were not bad but whiter. small