2. Peel the ginger, cut it into small squares, fry it with 60% fire until it is golden and fragrant, remove it and drain it.
3. Put a little base oil in the pot, add 60 grams of white sugar and fry until brown, add 500 grams of boiling water, add 300 grams of brown sugar and black vinegar, 200 grams of fried ginger, 0/00 gram of soy sauce/kloc, two pieces of star anise, two pieces of fragrant leaves and a small piece of dried tangerine peel, bring to a boil, pour into a casserole with pig's trotters, and turn to low heat for 30-40 minutes.
Take food processing as an example:
1, quail eggs100g, cooked and peeled, put into the soup, add a little salt and chicken essence, and simmer until tasty.
2. Put a pot of trotters on the fire, add quail eggs and quickly collect the juice. When the soup becomes thick and almost consumed, decorate the coriander leaves and serve.
Features: the trotters are soft and waxy, sour and sweet, and the ginger is fragrant.
Production key:
Stir-fried ginger and cloves have a stronger flavor. Cooking with pig's trotters can release spicy and greasy taste to the greatest extent. The diced ginger in the finished dish becomes soft, spicy and palatable, as delicious as pig's trotters, and is often picked out by diners first.
2
Roasted trotters with salt
Production/Kong Jie
This roast pig's trotters with salt is very delicate. The trotters are pickled first, and then quickly fried in hot oil. Pig's trotters are fluffy and blistering, and they bite tender. With homemade barbecue sauce, it is rich in flavor, spicy and slightly sweet.
Raw materials: trotters 1000g.
Seasoning: 7,000 grams of stock, 80 grams of salad oil, 40 grams of rock sugar soy sauce, 8 grams of Amomum villosum, Amomum tsaoko and dried tangerine peel, 7 grams of Alpinia officinarum, 7 grams of Amomum villosum and 5 grams of cloves.
Pretreatment:
1 and1000g pig's trotters are burnt, stubbled, scraped, longitudinally cut, divided into two parts, blanched and drained for later use.
2. Heat salad oil to 60% in the pot, add cardamom, Amomum tsaoko, dried tangerine peel, Alpinia officinarum and Amomum villosum, stir-fry for 2 minutes until oil bubbles appear on its surface, rush into the broth, add rock sugar to color, add 50 grams of salt, bring to a boil with high fire, and cook for 40 minutes with low fire, skimming off the floating foam.
3. Add 2000g salad oil to the pot and heat it to 70% heat. Add prefabricated trotters and fry for 1 min. When the skin is golden, take out the oil control, let it cool slightly, and remove the main bone by hand for later use.
Take food processing as an example:
1. Take 500 grams of trotters, brush a layer of barbecue sauce on the surface with a brush, put it in a baking tray with bottom oil, and bake it in a universal steaming oven preheated to 250℃ for 4 minutes.
2. Spread the sea salt into a long dish, put a leaf on it, and put it into the roast pig's trotters to eat.
Homemade barbecue sauce:
Boil 200g of stock with high fire, add 500g of Le Jia barbecue sauce and100g of tomato sauce, stir well, and simmer for 8 minutes.
three
Wooden bucket pig hand
Production/Kang
This kind of bucket pig hand is very popular in Hongyun Store, a home-cooked dish with small peppers in Guilin, and it can sell 200-300 copies every day. This pig's hand does not take the softness of braised pig's trotters, nor does it unilaterally pursue the dry fragrance of barbecue. The executive chef Kang cooks it to a suitable temperature, fries it until it is crisp, and then adds all kinds of spice powder, dried peppers and oyster sauce to stir it evenly, so that the dishes are crisp outside and tender inside, spicy and delicious.
Production process:
80 kg of pork knuckle is burnt, scraped clean, boiled in cold water, fished out, put into a soup bucket, and added with water 100 kg, seasoning package (star anise, fragrant leaves, pepper150g, cinnamon, galangal100g), salt 700g, and a bottle of cooking wine.
Take food processing as an example:
1. Take 750g of pig's hand and fry it in 80% hot oil until the skin is tight and the color turns red. Take out and drain for later use.
2. Put 50 grams of shrimp slices into a 60% hot oil pan and fry until crisp. Take the pan and put it into the bottom of the barrel.
3. Put 40g of dried onion, 30g of green pepper, 30g of dried red pepper ring, cumin powder 10g, Wang Shouyi spicy fresh chicken powder 10g, shisanxiang, spiced powder and salt 5g into a code barrel, pour in oyster sauce 15g, and soy sauce 10g.
4. Heat 40 grams of spiced red oil in the pot, pour the auxiliary materials in the yard and stir-fry the fragrance.