Baiyun pork knuckle is a classic dish of traditional Cantonese cuisine! It is named Baiyun Pork Knuckle because the spring water used to rinse the pork knuckle is taken from Baiyun Mountain. Wei Ji has a poem for praise:
Baiyun mountain clouds than snow, streams clear flow murmuring flawless
Get this delicious still wish, not to do the old gods in heaven
Pig's feet, in the eyes of the traditional people are eaten hot, cold eat less, but the Baiyun pig's feet is to eat cold, and soaked pepper phoenix claw has the same work of the wonderful!
Baiyun pig's feet in the family practice is simple, is to pig's feet as the main material, boiling water boiled to soft, fish out with cold water rinse bleaching to white, fish out with seasonings cold, can be eaten. Its flavor is characterized by sweet and sour, fat but not greasy, crisp skin, eat without getting tired of, easy to leave the flesh and bones, skin and meat smooth, it is a good dish with wine. In the past, almost every restaurant in Guangzhou had this dish as a signboard to attract customers. And barbecue series, white cut series together three cold dishes world!
In the restaurant, are the pork knuckles (front feet) cleaned and chopped pieces first boiled, and then put into the flow of spring water rinsed for a day, pick up and then with white vinegar, sugar, salt together with the boil, to be cooled down and then poured into the urn to soak for a few hours, can be eaten. The best chilled, you feel the skin crispy, meat fat and not greasy, with a sweet and sour flavor, wake up the stomach and delicious, eat without getting tired, quite unique.
I remember when I was a kid, I went to a restaurant to eat Baiyun pork knuckles, and I saw all the pork knuckles with "five willow material" or red pepper threads garnished with a bright color, quite appetizing look. Nowadays, the five willow material is rarely seen, only in the rural areas of the banquet can still see its figure. To summarize, Baiyun pork knuckles are usually burned and scraped, chopped small, boiled, soaked and marinated in five processes.
The most famous Baiyun pork knuckle is, of course, soaked in water from the Nine Dragons Spring in Baiyun Mountain. According to the "Fanyu County Records", "Nine Dragons Spring, according to legend, Anqi Sheng therefore no spring, there are nine children to see, in a moment the spring springs, and then know that the children cover the dragon also. Also known as Anzhi well, the spring is extremely sweet, cooking with the gas of gold and stone." It is said that nowadays, "Baiyun pork knuckle" sold in Shahe Hotel in Guangzhou suburb is still soaked in Baiyun spring water, with excellent color, aroma, taste and shape. Don't miss it if you have a chance to go to Guangzhou!
Many famous dishes passed down through history seem to be related to monks, such as Buddha jumping over the wall, and Baiyun pork knuckle is no exception.
Legend has it that there was a temple on Baiyun Mountain, and behind the temple there was a clear spring, which was sweet and flowed for a long time, and was the source of drinking water for the temple. The temple has a small monk, naughty and greedy, from childhood like to eat pork. After he became a monk, he still couldn't change, he first worked as an odd-job man to cook for the monks. One day, he took advantage of the master went out, sneaked to the market to buy some of the cheapest pork knuckles (at that time the pig's foot is not worth money), just to deal with the pig's foot boiled water. Suddenly, the master came back, the little monk panicked and threw the pork knuckles to the temple behind the clear spring pit. After a few days, finally expect the master and went out, he rushed to the spring will be the heart of the pig's hands up, but found a strange phenomenon, these pig's hands not only did not stink, and more white. The little monk could not throw away, so the pork knuckles in a pot, and then add some sugar and white vinegar together. Cooked to taste, these pork knuckles are not fat, not greasy, and cool and sweet, delicious. Later, Baiyun pork knuckles spread to the people, and people made it as they did, so the delicacy has been passed down!
In the north, people don't care to eat pig's feet in this way as well. In the north, brining (sauce) is the most common way to eat pig's feet! The strong flavor is the right way to open them! When you eat any meat, a marinade is the first thing to do. Eat the sticky softness of pig's feet, full of collagen! The savory aroma is tantalizing!
Because they feel that the pig's feet of this ingredient is more special, all day in the mud of the pigsty stepped on, the taste since it is self-evident, so to make a delicious pig's feet, to remove the fishy odor and odor is always in the first place, only the brine, with the spices in the fragrance of the material to cover up the pig's feet of the smell of the odor they feel that it is delicious, the Baiyun piggy bank such eating they do not dare to eat, feel fishy, but do not know, eat this way is not flavorful! The first thing you need to do is to get your hands on some of the most popular products and services in the world!
The essence of brine brine pig's trotters is definitely not the ratio of spices, because even with a precise formula, but also do not make the desired flavor. Good flavor depends not only on the recipe, but also by the cooking process, so the brine has its comprehensive. As for the pig's feet of the deodorization to increase the flavor do not rely too much on spice recipes, but also in some of the experience and skills more attentive.
These need to be accumulated in the long-term practice!
Now very few fresh pig's feet to buy, are frozen into a half of the whole box of pig's feet, buy back to be sure to cook more boil water, in addition to some people now can not distinguish between the front and back of the pig's hooves, in fact, is not so complicated! According to the two people's saying is the front hand after the foot.
Front hooves (pig's hands): look at the section of the pig's hooves. Front hooves can be seen hoof tendons are relatively more rounded, the upper and lower thickness is more uniform, the skeleton of the small meat thick luster is more beautiful, to do Baiyun pig hand first-class
Back hooves (pig feet): back hooves without hoof tendons, bending more powerful, joints are obviously large, leg meat was obvious oblique cut, meat less bones, if the stew is to choose the back of the hoof