Rock candy dogleg(bing tang gou tui )

Rock candy dogleg method:

Raw materials for making rock sugar dogleg:

Half dogleg (about 1.5kg), 10 rape hearts, 400g rock sugar, 7.5G refined salt, 10g cooking wine, 7.5G soy sauce, 1kg peanut oil (75g actual consumption), 10g ginger slices, 25g water lake powder, 500ml dog bone soup, 2.5G pepper powder and 25g sesame salt.

Making steps of rock sugar dogleg:

1. Wash the dogleg, soak it in cold water for one day, take it out and control the water; pick and wash the rape heart, peel the ginger, wash and slice it.

2. Boil the dogleg thoroughly with boiling water, take it out, cut it into a large square on one side of the dogleg, cut it to half the depth of the meat, and spread soy sauce and cooking wine on one side of the skin.

3. Heat up the frying pan, add peanut oil, when it's ripe, put the dogleg skin downward, fry and color it, then take it out (don't fry the skin, color it).

4. Put the dogleg in a big bowl, add rock sugar, cooking wine, salt, ginger and pepper, put it on the steamer, steam it over high heat for about 2 hours, and take it out when the meat is rotten.

5. Soak the vegetable heart in boiling water, take it out, and cool it with cold water.

6. After the dogleg is steamed and rotten, take it out, decant the original soup, and turn the dogleg on the plate

Characteristics of rock sugar dogleg:

Rotten meat tastes sweet, salty in sweet, fat but not greasy.

Rock candy dogleg

Rock candy dogleg is a Korean dish made of dogleg.

Make food

Half dogleg (about 1.5kg), 10 rape hearts, 400g rock sugar, 7.5G refined salt, 10g cooking wine, 7.5G soy sauce, 1kg peanut oil (75g actual consumption), 10g ginger slices, 25g Lake powder, 500ml dog bone soup, 2.5G pepper powder, 25g sesame salt

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Production steps

1. Wash the dogleg, soak it in cold water for one day, take it out and control the water; pick and wash the rape heart, peel the ginger, wash and slice.

2. Cook the dogleg thoroughly with boiling water, take it out, cut it into a large square on one side of the dogleg, cut it to half the depth of the meat, and spread soy sauce and cooking wine on one side of the skin.

3. Heat up the frying pan, add peanut oil, cook for seven days. When it's mature, put the dogleg skin downward, fry and color it, then take it out (don't fry the skin, color it).

4. Put the dogleg in a big bowl, add rock sugar, cooking wine, salt, ginger, pepper, and put it on the steamer. Steam over high heat for about 2 hours. When the meat is rotten, take it out.

5. Soak the cabbage in boiling water, take it out, and rinse it with cold water.

6. After the dogleg is steamed and rotten, take it out, decant the original soup, turn the dogleg into a large plate, add salt to the dogbone Soup for the heart of rape, cook it for flavor, take it out, surround the dogleg, pour the decanted soup into the pot, adjust the taste, thicken it with starch, and then burn it on the dogleg and the vegetable heart, with sesame salt in a small dish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bing Tang Gou Tui