Braised pork feet in brown sauce(hong shao ti bang )

Braised pork feet in brown sauce

Raw materials for making braised pork hooves:

One pig's foreleg (about 1000g), 5g green onion, 5g ginger, 90g soy sauce, 10g sugar

Processing steps of braised pork hooves:

1. Scrape the hoof arm clean, put it on the chopping board, cut it straight with a knife (bone can be seen), boil it in the boiling water for about 2 minutes, and take it out.

2. Green onion knot.

3. Take a casserole, put bamboo slices on the bottom, put the hoof skin down on the bamboo slices, add onion, ginger slices, soy sauce, sugar and water (water and meat surface level), boil with high heat, skim off the foam, cover the pot cover, and simmer with low heat for about 1 hour, turn the hoof (skin up), when the hoof is crisp, take out the bamboo slices. Stew hoof bladder, remove soy sauce and sugar, add salt and water.

Braised pork feet in brown sauce

Braised pork Hoo bladder is a famous folk dish in Fujian Province, which is mainly made of pork elbow. The meat is tender and rotten, tastes good, and is oily but not greasy. The material was taken from pig forelegs with white sandwich. If you add Minxi specialty vegetables dry (Minxi eight in one), the taste is more mellow.

In September 2018, it was rated as one of the top ten classic dishes in Shanghai.

Manufacturing materials

Ingredient: pork elbow (1000g)

Seasoning: shallot (15g), ginger (10g), clove (3G), star anise (3G), cinnamon (2G), pepper (red, sharp, dry) (3G), soy sauce (5g), white sugar (5g), salt (5g), cooking wine (10g), peanut oil (75g)

Production technology

1. Trim the pork elbow into ham shape, and scrape the pig hair and dirt off the skin;

2. Add water to the soup pot, marinate it without hoof and arm, and cook it over open fire until it is broken;

3. Put the pan on a high heat, pour in 80% peanut oil, deep fry the pork until the skin is wrinkled and foamed, and drain the oil;

4. Leave the remaining oil, stir fry the soy sauce with sugar, add 200ml of clear soup, soy sauce, spices (clove, star anise, cinnamon, dried pepper, packed in cloth bags), cooking wine, onion and ginger, and cook together;

5. After boiling, put in the oiled hooves, simmer them with warm fire, collect the juice, pick up the onion, ginger and spices, and then put them on a plate.

Process tips

1. The hooves should be burned with water first, then with oil, and then with warm fire;

2. Due to the frying process, 1000 grams of peanut oil should be prepared.

Taste of dishes

Taste: salty and delicious

The meat is tender and rotten, with good taste, oil but not greasy.

dietary nutrition

Pig's elbow: Pig's hoof arm is rich in nutrition, contains more protein, especially contains a lot of collagen protein, and meat skin, is to make the skin plump, moist, strong body fat diet. Pig elbow is sweet, salty and flat in nature. It has the functions of harmonizing blood, moistening skin, filling kidney essence and strengthening waist and feet.

The recipe is complementary

Pork elbow: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Nutrients

·Heat (3928.18 kcal)

·Protein (171.25g)

·Fat (356.09 g)

·Carbohydrate (12.63 g)

·Folic acid (1.50 μ g)

·Dietary fiber (3.53 g)

·Cholesterol (790.00 mg)

·Vitamin A (24.01 μ g)

·Carotene (144.20 μ g)

·Thiamine (3.73 mg)

·Riboflavin (1.83 mg)

·Nicotinic acid (26.29 mg)

·Vitamin C (3.55 mg)

·Vitamin E (36.84 mg)

·Calcium (95.00 mg)

·Phosphorus (1459.41 mg)

·Potassium (1989.52 mg)

·Sodium (3058.32 mg)

·Magnesium (142.62 mg)

·Iron (13.40 mg)

·Zinc (18.52 mg)

·Selenium (69.50 μ g)

·Copper (2.11 mg)

·Manganese (1.34 mg)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Ti Bang