make
1, clean pig's trotters, cut off the hair between toes with a knife, then fry in a 70% hot oil pan 10 minute, turn the fire to slow fry 10 minute, then soak in hot water 10 minute, scrape off the hair roots, and then rinse in cold water/kloc-0. Jiangdou Gan soaked in warm water for 3 hours, washed the sediment, changed the knife into 8 cm long sections, put it in a boiling water pot for 5 minutes, and then took it out for use.
2. Place the clean pot on medium fire, add cold water 1 kg to the trotters to boil, add maltose to boil for 10 min, and take out the pot when the trotters' skin absorbs water and rises. Reset the clean pot to medium fire, add salad oil and heat it to 40%, then fry the trotters for 10 minutes until the skin of the trotters is golden, the skin shrinks and the skin is crisp, then break the trotters with the back of a knife and take them out of the pot for later use.
3. Put all kinds of spices and dried peppers and prickly ash into a boiling water pot for soaking 1 min, then take them out and drain them.
4. Put the clean pot on medium fire, put salad oil100g, heat it to 40%, then stir-fry Pixian bean paste and pickled pepper paste, add spices and stir-fry for 5 minutes, stir-fry ginger and garlic rice to make the fragrance, add 2 kilograms of cold water to boil, turn the fire to low heat for 20 minutes, remove the material residue, wrap the residue with gauze, and put it into the family soup to cook the fragrance.
Features:
The skin is wavy and has a long aftertaste. The color is golden red and shiny, soft and waxy, not greasy, and rich in flavor.
Production key
1 The main purpose of frying pig's trotters for the first time is to remove hairy roots from the meat. When frying, the pigskin shrinks at high temperature, and the hairy roots are exposed. Then fry for 20 minutes, fry the hairy roots, and then soak the pig's trotters in hot water until they are soft, and then gently scrape off the rough skin and hairy roots with a knife.
2, all kinds of spices must be boiled off with boiling water first, not for too long, just for a minute, and the spices will not be fried when they are fried after absorbing water, which can play a better role.
3. When frying beans for sauces and other materials, stir-fry them slowly with a small fire. Add cold water after frying the color and fragrance. Don't use soup, because the collagen of pig's trotters is very heavy, it will become thick after using soup, and it is easy to stick to the pot and burn.
4. Jiangdou Gan should wait until the pig's trotters are ready to stew, and cover them after entering, so that the taste of Jiangdou Gan and the delicious pig's trotters can be combined. The fire should not be big, and the lid should not be lifted often, otherwise the fragrance will run away.