materials

main ingredient

pork (back elbow) 1

auxiliary material

onion

thyme

2

flavoring

brandy

appropriate amount

black pepper

appropriate amount < Put it on the table

2. Rub the cognac on the pig's hand and massage it carefully, and every place must be touched with wine

3. Mix salt and pepper (pepper can be used according to your own taste), spread it evenly on the surface of the pig's hand, press it hard with your palm, and try to make the salt particles stick to the surface of the pig's hand. Hang pig's hands in a ventilated and cool place for 3 to 6 days. The suitable temperature is 3 to 8 degrees, and in some places, the temperature is below zero at night, so it should be stored in the refrigerator at night, and don't cover it with plastic wrap

4. You can cook the pig's hand when you see the skin harden. Find a big pot, put the pig's hand, cut the onion in half, bundle the thyme and laurel leaves, put it in the pot, and add water, the amount of which is subject to drowning the pig's hand

5. After the water is boiled, immediately turn off the fire and soak for 6 hours. Soaking can make the skin of pig's hand soft, and it is easier to be crisp when baking, and it is not easy to foam and crack

6. Preheat the oven at 18 degrees, put the pig's hand in the middle layer, fire it up and down, and bake it on both sides for 3 minutes before and after 16 degrees. At this time, the pig's hands are about 6 ripe, then the oven is adjusted to 18 degrees, and it continues to bake for about 2 hours, and every 4 minutes in the middle, try to bake everything. Finally, use the tip of the knife to test, and you can easily break the skin and enter. I baked it for three and a half hours.

7. The best seasoning is yellow mustard sauce, and the best side dish is German sauerkraut. < P > Food features < P > Counting world-renowned famous dishes, the German salted pig hands are bound to do their best. Usually, the pig's back elbow with thick fat is selected, cured and air-dried for a long time, smoked or stewed, and the most popular one is the crispy salted pig's hand, with crispy skin and slag at the entrance. The pork is flexible, fat and not greasy, which is one of the most popular traditional dishes in Germany.

German salted pork knuckles, known as roast in the south and cook in the north, are represented by Bavaria in the south. After the pickled pork knuckles are cooked, the fat is sealed under the epidermis by smoking with fruit charcoal, and the fat is white and the meat is red, which looks beautiful. Just fry it when eating. The skin is very Q and chewy.

Smoked salted pig's hand, PiaoPiao Piao is already being made. Those who love big fish and big meat, please join the bleaching powder team and be satisfied!

It is popular in Munich to roast salted pig's hands, which is also the most common kind of salted pig's hands in German food all over the world. Just marinate them with pepper and salt, cook them lightly and bake them with open fire, which takes 3 to 4 hours until the skin is crispy. When serving, they will be served with a plate of German sauerkraut and a large plate of German stout, which is the iron triangle of Oktoberfest food.

German salted pig's hands are delicious. The traditional method is actually very simple. As long as you master four points, marinate them thoroughly, air-dry, cook them lightly, and put them in the oven, the temperature will be gentle before martial arts. The elbow made according to this recipe will not be crispy, which is also the classic of the myth of German salted pig's hands eating big meat.

In Berlin, stewed pork hands are popular, usually with German pickles and various smoked flavors, and the taste is the same as that of stewed dishes in northern China. Show off in an ostentatious manner again, I also pickled this sauerkraut, and the stew is just around the corner!