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Xiaoxiang pork knuckle is the most complex Hunan famous dish among pig trotters. How to make Xiaoxiang pork knuckle delicious?

The first thing is to remove the fishy smell of pig trotters.

Set up an iron pot, bring it to a boil with white water, put the pig's hand into it, and boil it in one word.

At this time, the fire should be hot and hot, not only to remove the fishy smell, but also to tighten the meat of the pig's trotters, so as not to see problems spreading everywhere, and to get the flavor of the tendons.

"Put the whole pot of pig's trotters in boiling water for half an hour and let it cool for 5 minutes. During this time, the next pot of water will be boiled and all the ingredients will be ready." Half an hour later, the pig's knuckles were taken out of the boiling water and they felt quite elastic.

At this time, you must take a sharp sword, chop the pig's hand into pieces, and chop the pig's hand into your own tricks.

Remember to cut vertically before cutting.

In this way, the problem can be easily solved by splitting the pig trotter in half with a thin knife along the bone structure several times.

After the knife was chopped, the pig's hand was rolled into water and the transportation had not yet been settled.

While the knife was being cut, a new pot of plain water was set up on the stove.

By the time the split pork knuckle is ready, the pot is piping hot.

Throw the pig trotters into the pot and continue to boil to remove the blood.

At this time, you need to add ginger slices, green onions, star anise, Sichuan peppercorns, Jiu Shao and a small amount of MSG and salt. The purpose is to remove the cold smell of the pig's trotters.

"Put the ingredients and pork trotters into the pot and start cooking. If you don't have onions, you can also use garlic cloves." Half an hour later, the pork trotters came out of the pot.

Remember to quickly throw the hot pork knuckles into the prepared ice water at this time.

It expands with heat and shrinks with cold, but this is the secret to making the pork trotters taste elastic and endure many hardships without getting lost in erosion.

After quickly tightening the skin, place the semi-finished product into a tray.

However, it's too early to be done at this point, but it's already full of flavor.

If you picked a piece of leather and dropped it on a chopping board, it would bounce half a foot up.

"Rest for a while, wait for the pig's trotters to cool down, wash them with a spoon, and add some oil. When it is 60 to 70% hot, fry the pig's trotters. After the color changes slightly, take them out and replace them with new oil. This frying process is to remove the lumps inside the pig's knuckles.

Remove the oil, and finally make the finished product fat but not greasy, and improve the taste. Take it out of the pot, place it on pre-frozen ice, then cool it naturally, then heat the new oil over high heat and add shredded ginger and chopped green onion.

Stir-fry, add the fried pork trotters, then add rock sugar, Jiushao, MSG, salt, red pepper, star anise, bay leaves and a little soy sauce, stir-fry for a while, add an appropriate amount of water until the material is just smaller than the pork trotters, and then rely on simmering

Juice. This step is the process of further seasoning. At the end of cooking the green onions, lightly dip the pork knuckles into a light natural flavor as a base, while the low heat further immerses in the stronger flavor.

In the taste of Xiaoxiang, the sweetness and softness of rock sugar and the fire of red pepper dissolve each other, while other spices dance with it, and then blend into the bone marrow together. Relying on fire is also a process of reducing juice and coloring.

After the fire was out, the once disgusting pig's knuckles in the pot became red, smooth and brightly colored."

Sprinkle white pepper powder on the colored pig's hands, then add Hunan chopped peppers, then add shredded chives and ginger, an appropriate amount of MSG, pour in red oil, and then put it into a steamer to steam vigorously.

Chili pepper and pepper are two different realms of spicy.

Chili peppers are spicy from the outside to the inside. Chili peppers are spicy from the inside to the outside.

But peppers need heat to exert their power, and cold pepper soup has no spiciness.

But after this fumigation, the chili peppers can penetrate deep into the pig's trotters with the heat, maintaining their spiciness. Combined with the spiciness of the chili peppers that have been cooked into pork bones, it can be regarded as the spiciest dish.

Fumigation takes about fifteen minutes.

After the fumigation is completed, the final process of cooking the juice can begin.

Heat an appropriate amount of oil with a spoon until it is 90% hot, and add a certain amount of balsamic vinegar according to personal taste.

The high temperature of the hot oil causes the balsamic vinegar in the pot to quickly atomize, creating a rich vinegar aroma.

Although I have not studied it carefully, my many years of cooking experience make me think that the cooking word in Chinese food should come from this cooking method. It is so vivid that there is no more appropriate expression than this word.

In the aerosol, immediately add sugar, onion, ginger and other condiments and a little sesame oil and continue frying.

Note that sugar is used instead of rock sugar at this time. In order to make the juice rich, sesame oil must be added to give it a beautiful color.