Chopped pig's trotters are boiled in clear water until they are nearly cooked, and then taken out and put in a cold water basin for later use.
Sliced sour bamboo shoots, sliced sour peppers (preferably red peppers submerged in old acid jars), sliced sour ginger, and sliced local sour tomatoes. Stir-fry the above materials with a lot of oil, then add water to boil and adjust the taste (if the taste can be seasoned with sour water from the old sour altar, that is the best! ), then add trotters flying on the water and cook. It will taste better if you add a little litsea oil! You can also add some soybean sprouts)
2) Sour soup pork knuckle
Sour soup is made of bitter vegetables (also called green vegetables) boiled in rice soup and fermented in a crock into sour water. Generally 1-2 days will be sour. This sour soup is pure in taste and moderate in acidity. Boiled on the fire, it will become more and more sour, fresh in the acid, and very refreshing. Add some vegetables such as celery and garlic sprouts, or put down a few potatoes, and it will become a delicious dish for local people.
material
toe
1000g
sour soup
1500g
Ginger block
20 grams
verdant
10g
garlic
20 grams
potato
300 grams
celery
100g
Green garlic seedling
100g
Salt, monosodium glutamate, pepper noodles, pepper noodles of tsaoko, star anise powder.
manufacturing method
1、
Scrape pig's trotters, wash them, cook them until they are 70% cooked, bone them with a knife, tie them tightly with straw ropes, and heat them in a brine pot until they are cooked.
2、
Boil the sour soup on fire, add refined salt to taste, put the pig rope in the pot, add celery, green garlic buds and potato chips, and put it in a casserole to eat. It can also be eaten as a hot pot with raw materials.
3、
Salt, monosodium glutamate, pepper noodles, pepper noodles and star anise powder are mixed into juice for dipping.
The practice of sour soup
Mix a small amount of flour with rice washing water in advance, heat it with slow fire and stir it until it is about to boil, pour it into a crock and cover the jar mouth, and let it ferment for 4-6 days to become sour soup. After each use, add new rice washing water to the tank for the next use.