If you are a gourmet restaurant with pork knuckle rice, you should be familiar with the making technology of Longjiang pork knuckle. If the pig's trotters are dull in color and taste different, the restaurant may drive away many customers. What will you do at this time? Is this the way to continue business? Of course not, then you have to find ways to improve these problems and make your pig's feet better.

Many friends who like to eat pig's feet rice ask Longjiang about the making technology of pig's feet, and how to make pig's feet soup and brine. How to pickle pig feet? So, share it here today.

1, making Longjiang pettitoes soup. Six catties of pig bones and twenty catties of pig skin. Burn the pigskin, wash the pig hair and cut it into small pieces. Boil the above materials in cold water first. Pick up the water three minutes after it boils and rinse it clean. 90 Jin of water. After the water is boiled, put the above materials into the pot. After the water is boiled, boil it for an hour, then for three to four hours, and then for half an hour. The filtered soup is called broth.

Second, the production of Longjiang pig's foot halogen. How did brine become? The soup turned into salt water. 50 kg of broth, 1 kg of special soy sauce in Longjiang area 10 kg. 20 Jin of new pigskin. If the pigskin is thin and there is too much fat, add a few pounds. Special marinade wraps aniseed. After the water is boiled, it is boiled for one hour on high fire and then for four to five hours on medium fire, depending on its consistency. The filtered broth is called brine, which is about 30 kilograms.

Third, the practice of Longjiang pig's feet, how to pickle pig's feet. 30 kg of brine, color matching, special soy sauce in Longjiang area 1 kg, depending on the color, adjust the color of brine to ruddy with soy sauce color, and special sweet soy sauce in Longjiang area is three liang. Season with salt, adjust its salty taste, and adjust the salty taste of brine to salty taste. One or two pieces of dried southern ginger, one catty of sesame oil and two pieces of garlic. After the pig's trotters are marinated in a pot, add a catty of maltose to the brine.

Fourth, the production process of Longjiang trotters, the time and firepower of marinating trotters. Boil the salt water and add the trotters. After the brine is boiled again, simmer for one hour on medium fire and marinate for two to three hours on low fire, depending on the cooked trotters. After the trotters are marinated for one hour, the color will be about 80%. Look carefully. If you find that the trotters are light in color, you can add soy sauce, marinate them for ten minutes with medium fire, and then marinate them with low fire until they are out of the pot. If you find that the pig's trotters are dark before cooking, you can turn off the fire and soak them for fifteen minutes before cooking, which can fade.

In short, the practice of Longjiang pig's feet is a highly operational technology, and it is not feasible to learn only the theory. For this kind of technical work with high operational requirements, it is far from enough to study only at the knowledge level. Many people learn the practice of Longjiang pig's feet in physical stores, learn technology, learn business operations, and usually open and close the market. These are all indispensable experiences in the operation of pig's feet rice shops.

* The making process of Longjiang pig's trotters is shared here. If you are interested in the production technology of Cantonese-style roasted meat and Chaoshan brine trotters, please continue to pay attention to and read my other related articles, all of which are shared in detail!