Bingtang Yuanti(bing tang yuan ti )

How to make bingtangyuanti

Raw materials for making rock sugar yuan hoof:

One pig's hoof, 100g rock sugar, 50g Shaojiu, 50g soy sauce, 1g refined salt, 5g scallion and 2.5G ginger slices.

The steps of making rock sugar yuan hoof are as follows:

1. Put the pig's hoof arm in clean water, scrape it clean, and use a knife to cut it on the soft side of the inner side. Then draw a knife on each side of the big bone to spread it out, and then cut off the fat on all sides to form a round table.

2. Put the hoof and arm into the boiling water pot and cook for about 10 minutes until the skin is tight. Remove and wash with clean water.

3. Put a bamboo grate in the frying pan, put the skin of hoof bladder on the top and submerge it with water, then add Shaojiu, soy sauce, refined salt, rock sugar, scallion and ginger, bring to a boil with high heat, cover the back end and burn it on a low heat for another half an hour, turn hoof bladder over and burn until it is rotten, and then burn it with high heat until the soup is as oily as gum juice. Take out hoof bladder and put it in a soup bowl with the skin facing down, Pick out the Congjie and ginger slices, and pour the marinade on the hooves.

Characteristics of bingtangyuanti:

This dish is red and bright in color, crispy pig's hooves, gravy like glue, fragrant, salty and sweet.

When making rock sugar yuan hoof, you should pay attention to:

The weight of pig's hoof is about 750 G. Bamboo grates must be placed in the frying pan, otherwise it is easy to paste the bottom, affecting the appearance and taste.

Bingtang Yuanti

Flavor characteristics

This dish is red and bright in color, crisp and rotten in Yuan hoof, and the sauce is like glue. It tastes fragrant, salty and sweet.

Raw material / seasoning

mixed ingredients:

Pig's hoof 1

Rock sugar 100g

Shaojiu 50g

Soy sauce 50g

Refined salt 1 g

Green onion knot 5 g

Ginger slices 2.5G

Production method

1. Put the pig's hoof arm in clean water, scrape it clean, use a knife to cut it on the soft side of the inner side to the depth of the bone, then draw a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a round surface. 2. Put the hoof and arm into the boiling water pot and cook for about 10 minutes until the skin is tight. Remove and wash with clean water.

3． Put a bamboo grate in the frying pan, put the hoof bladder skin down on the top, submerge it with water, then add Shaojiu, soy sauce, refined salt, rock sugar, scallion and ginger, boil it with high heat, cover it, put it on the low heat for another half an hour, turn the hoof bladder over and burn it until it is rotten. Put the hoof bladder on the spot with high heat until the soup is as juicy as glue. When it is oily, take out the hoof bladder and put it in the soup bowl Next, pick out the Congjie and ginger slices, and pour the marinade on the Hoo bladder.

be careful

1. The weight of pig's hoof should be about 750 G. 2. Bamboo grate must be put in the frying pan, otherwise it will burn easily and affect the appearance and taste.

Another way

Material selection:

One pig hind hoof (about 750 g), 250 g spinach.

Seasoning:

50 grams of yellow rice wine, 100 grams of rock sugar, 60 grams of soy sauce, onion knot, ginger 2-3 each.

Preparation method:

1. Put the pig's hoof in warm water, scrape off the dirt on the hair root and skin with a knife, wash them, and then use a knife to cut the pig's hoof on the soft side of the inner side of the hoof until it reaches the big bone, and make a deep knife on both sides of the big bone to spread out the meat, and then cut off the fat on all sides to make it round. Then put it into a boiling water pan and cook for about 10 minutes until the skin is tight and crusted. Remove.

2. Take a clean pot or a clean casserole, put a pot lined with bamboo mat or iron wire woven pot to prevent scorching, put the hoof fat skin down on the bamboo mat, add clear water to submerge it, and add yellow rice wine, soy sauce, rock sugar, scallion, ginger slices. First boil the pot over high fire, cover the pot, and then simmer over low fire for about 30 minutes. Then turn the hoof fat over, cover it still, and simmer for about 2 hours, Stew until the raw material is crispy and boneless, the collagen is fully decomposed, and the sauce is thick. Then switch to the high fire, and thicken the sauce to make it more viscous. Then carefully remove the hoof fat, put it on the large plate with the skin upward, and pour the original juice.

3. Heat the pan, add a small amount of oil, add spinach, adjust the fresh and salty taste, stir fry, drain the juice, and surround the hoof for four weeks.

characteristic:

Skin glutinous rotten, meat crisp rotten, the entrance is dissolved. The meat is delicious. Bittern, such as glue, red, salty, fresh and sweet. Green vegetables help to eat, with a strong Wuxi hometown flavor.

Key:

1. After the selection, the hoof is fat, and the initial processing is careful, so that it has no fishy pollution.

2. The pot must be lined, otherwise the sauce will be thick and sticky, and the raw materials will scorch the bottom of the pot.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bing Tang Yuan Ti