The hoof is the pork elbow, stewed hoof fat meat is a more common method, but also a lot of people are more like to eat, get it right, eat up the taste is very good, very fresh, nutrients are also very very good, braised hoof meat can prepare a pork elbow in advance. Prepare appropriate anise in advance, followed by ginger slices and small onions in advance. We seem to have a look at the practice of braised hoof fat meat of the fans.

The practice of braised hoof fat meat fans

Raw materials

Pig's trotters 1 (sawn into knots is better to get), several slices of ginger, scallion root, aniseed fennel 1 piece, 2 star anise, soy sauce, salt, the old icing sugar, rice wine

Practice

1. hoof cleaning, boil a pot of boiling water, the hoof will be put into the river hot for more than ten minutes, and then fished out to wash away the Fresh blood.

2. Stir frying pan boil into the oil 2 tablespoons, put into the ginger, scallions for bursting incense, then put into the hoof stir fry two turn to the rice pot (stone pot).

3. Add aniseed, star anise, appropriate soy sauce, old rock sugar and some rice wine, in addition to adding cool water has not passed the hoof, large fire to boil, turn the Chinese fire with the lid slowly burned for more than 1 hour.

4. To be hoof skin can be wooden chopsticks gently poked into, add appropriate salt, stir, and then unlock the lid, adjust the degree of ripeness of fried sugar color can be.

Style two

Raw materials

Front elbow a sugar, salt, monosodium glutamate (MSG), soy sauce, green onion, ginger

Style

1. the pork elbow boiled in tap water for a while to get rid of the blood, and then take out the inside of the big bone stick down, cut the meat into a small piece of green onion, ginger cut through the reserved.

2. Put a small amount of oil in the pot, boil, add two sautéed spoons of sugar fried sugar.

3. Stir fry a slight yellowish color can be poured into the meat grain, stir-fry two times, the onion, ginger pour and then add soy sauce, monosodium glutamate, salt seasoning and then put the water, large fire after boiling. Change to the fire, the water to boil meat can be up to the pot.

The hoof meat

The pork elbow is the leg meat of the pig, divided into the front elbow, also known as the front hoof, its thin skin, tendons, collagen fibers, heavy, lean pork, often cooked with the skin, fat and solid and not greasy mouth. Suitable for burning, steak, sauce, stew, marinade, soup and so on. Such as braised elbow, vegetable heart steak elbow, stewed elbow; after the elbow, also known as the back of the hoof, due to the connective tissue more than the front elbow component, skin old and tough, the quality of the front elbow is poor. Its cooking method, and the main purpose is basically the same as the front elbow.