Pickled pork(jiao yan ti bang )

Salt and pepper hoof:

Raw materials for making spicy and salted pork hoof:

One Hoo bladder, 65g dry water chestnut powder, 6.5g soy sauce, 6.5g salt and pepper, 4G scallion, 4G ginger, 6.5g yellow rice wine and 2.5G refined salt.

Processing steps of salt and pepper hoof:

1. Wash the hoof and arm, cut it open, add yellow rice wine, soy sauce, salt, scallion and ginger, steam it up, take it out and remove the bone.

2. Mix well with wet water chestnut powder, spread it on the pork hoof, put it into the lard pan, fry it yellow on both sides, then put it into the fat pan, fry it until crisp, take it out, cut it into small cubes, and then sprinkle with pepper and salt.

Characteristics of spiced and salted pork loin:

It tastes crisp and suitable for autumn and winter.

Pickled pork

Salt and pepper pork is a famous traditional dish in Sichuan Province. Pork is the main material. Suitable for winter.

introduce

Cooking category: deep fried

Cuisine: Sichuan cuisine

Ingredient category: pork flavor: spicy

Suitable season: Winter

practice

Main ingredient: hoof arm (1 piece)

Accessories: dried water chestnut powder (65g), soy sauce (6.5g), salt and pepper (6.5g), scallion (4G), ginger (4G), rice wine (6.5g), refined salt (2.5G)

Cooking method:

1. Wash hoof (pork elbow) and blanch it in boiling water. After washing, put it in a soup pot and cook until it is five years old. Remove it. Stir fry one or two white sugars to make the juice crimson and coat it while it is hot;

2. Deep fry the hooves in 70% hot oil until the skin is colored. Put them into the container, add ginger, scallion, yellow rice wine, sugar, soy sauce 15g, a little vinegar and water 50ml;

3. After the materials are put into the cage, steam them with high heat until they are crisp and rotten, and take them out; it's better to wrap the hooves with gauze, which is not easy to evaporate.

4. Remove the ginger and scallion, remove the big bone, peel off the skin completely, wipe off the oil and water on the skin, sprinkle 15g dry starch on the hairy side, and lay the skin face down on the oiled flat plate;

5. Tear up the pork, add the mustard, knock in the egg, add the egg yolk, scallion, refined salt, monosodium glutamate, starch 25g, mix well;

6. Spread it on the skin of hoof and arm, spread it flat and press it firmly;

7. Wash the scallion and ginger and soak them in cold water;

8. Dish with pepper salt;

9. Put peanut oil in the frying pan over high heat. When it is boiling hot, put in the hoof arm and fry it until both sides are yellow;

10. After shaping, put it into the boiling oil pot, deep fry it with medium heat until the outer layer is crisp, and take out the oil;

Production tips

1. Apply dark soy sauce or honey on the skin of the meat while it is hot. When the oil is heated to 50%, put it in the pot and fry it until it is colored. There are small bubbles on the skin. Soak it in cold water and steam it in the cage until it is crispy. The meat is crisp and the color and taste are all hollow;

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

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiao Yan Ti Bang