Many people don't understand. I have the same pork knuckle brine formula as others, but I can't make the same taste and color when making brine. Why? In fact, to make pig's foot brine, we can't just blindly believe in the formula and master some skills and secrets to make brine, so as to make a good pot of brine. Let's share with you how to color the pork knuckle brine.

1. I don't know how to make pork knuckle brine more rosy. Have some fried sugar!

stir-frying sugar color, in simple and popular terms, is to stir-fry sugar for coloring. Sugar can be white sugar or rock sugar. Using fried sugar to color the pork knuckle brine can make the brine look extraordinarily ruddy and rich, and the stewed pork knuckle also makes people more appetizing. Usually, the taste of the black pig's feet marinated in brine will be biased, and it will not look good if it is bitter, which can't arouse people's desire to buy at all. Therefore, it is necessary to prepare a pot of brine with good color and taste!

knowing the principle of how to color pig's foot brine, let's talk about the practice and skills of frying sugar. In fact, it is not difficult to stir-fry sugar, but it requires certain skills.

1. Prepare an appropriate amount of sugar and add an appropriate amount of oil to the pot. Generally, the ratio of sugar to oil is 1:1.

2, low heat, pour the oil into the pot, and the oil rotates around the pot, so that the sugar is not easy to stick to the pot when it is put into the pot.

3. Pour in sugar and stir-fry it over medium heat. Like stir-frying, stir-fry it while melting it. Turn off the heat until the sugar turns from white to brown, and then it will be bitter.

Precautions for frying sugar color: The ratio of sugar to oil is 1:1. Only medium fire is recommended during frying, and large fire is not recommended, which is easy to burn. Turn off the fire when the color is close to brownish red, otherwise it will be fried and the bitterness will come.

after the sugar color is fried, you can add some boiling water to dilute it, and stir it for several times with low fire, and the color is still rich and beautiful. But you can't add cold water. Adding cold water will solidify the sugar color. Compared with those additives with pigment dyes, we only teach teachers to color pork knuckle brine with fried sugar, which can be said to be a very natural and healthy practice. Although it is not easy to stir-fry sugar, we often warn students that as long as they learn more from the master and make adjustments through constant practice and trial, they will always learn!