Ingredients: Hoof (1 piece)

Accessories: Dried water chestnut powder (65g), soy sauce (6.5g), salt and pepper (6.5g), chopped green onion (4g) , ginger (4g), rice wine (6.5g), refined salt (2.5g)

Cooking method:

1. Wash the hoof (pork elbow) and put it in a pot of boiling water Blanch it, wash it, and cook it in a soup pot until it is five times cooked. Take it out, stir-fry one or two sugars into the sauce until it turns crimson, and apply it while it is hot;

2. Immediately put the hoof in 70% hot oil Fry in the pot until the skin turns color, put it into a container, add ginger cubes (beat them loose), green onion knots, rice wine, sugar, 15 grams of soy sauce, a little vinegar and 50 ml of water;

3. Add all ingredients After it's cooked, put it in a cage and steam it over high heat until crispy, then take it out; it's best to wrap the hoof with gauze to prevent it from evaporating easily.

4. Then pick out the ginger and green onions, remove the big bones, peel off the meat skin completely, wipe off the oil and water on the skin, sprinkle 15 grams of dry starch on the side with hairy eyes, and remove the skin. Place it face down on an oiled flat plate;

5. Tear the hoof meat into pieces, add minced mustard, crack in the eggs, add egg yolk, chopped green onion, refined salt, monosodium glutamate, and 25 grams of starch , mix evenly;

6. Then spread it on the hoof skin, spread it flat and press firmly;

7. Wash the onion and ginger, soak and rinse in cold water;

8. Put pepper and salt on a plate;

9. Set the wok over high heat, add peanut oil, and when it is boiling, add the hoof and fry until both sides turn yellow; take it out;< /p>

10. After it is set, put it into a boiling oil pan, fry over medium heat until the outer layer is crispy, take it out and drain the oil;?

1. Coat the skin of the meat while it is hot. Color soy sauce or honey, heat the oil until it is 50% hot, put it in the pan, fry it until it turns color and there are small bubbles on the skin, soak it in cold water, steam it until it is crispy, the meat is crispy, and the color and taste are good;

2. Due to the frying process, 1500 grams of peanut oil needs to be prepared. ?

Ingredients: 1000g pork knuckle, auxiliary ingredients: 50g mustard, 100g eggs, 100g starch (corn), one potato

Seasoning: 100g peanut oil, 50g soy sauce, 20 grams of green onions, 15 grams of ginger, 15 grams of cooking wine, 2 grams of pepper powder, 15 grams of salt?[1]?

Cooking method

Edit?Voice

< p>1. Peel a large potato (radish is also acceptable), boil it in a pot, take it out when it is first cooked, let it dry, and cut it into 2.5 cm square pieces;

2. Use a In a large concave disk, spread the fermented dough about 0.3 cm thick, spread it on the plate, take the bean pieces and paste them evenly on the fermented surface, and set them into a circle with a diameter of about 15 cm;

3. Crack the 180 eggs into a bowl, add soy flour, MSG, pepper, and appropriate amount of salt, and mix into juice;

4. Apply the mixed sauce into the gaps between the potatoes and on the surface of the potatoes. Make the surroundings sticky;

5. Then put in the oil pan (the oil temperature is controlled at about 70%), fry one side of the fermented dough first, and fry it until golden brown, and it will become an elbow-shaped vegetarian pork;

6. Cut the vegetarian elbow into 2 cm square pieces;

7. Add salt and dried fine bean flour to the eggs to make an egg paste;

8. Cut the green onion into white pieces 5 cm long segments, then cut into flowering green onions;

9. Saute refined salt until fragrant and add pepper powder to make salt and pepper;

10. Add sugar, sesame oil, etc. to the sweet sauce to make a flavored dish;

11. Heat the wok, add clear oil, heat until 70% hot, roll the vegetarian elbow pieces into the egg batter, fry them one by one until golden and crispy, take them out, put them on a flavored plate, salt and pepper and serve.