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

Braised pork feet in brown sauce

Raw materials for making braised pork hooves:

1 pork, 18 green vegetable hearts, 5 mushrooms, 3 tbsp rock sugar, 5 tbsp soy sauce, 5 star anise, 3 ginger slices, 1 tbsp Shaojiu, 1 tbsp onion, 1 tbsp starch, 1 tbsp water, 2 tbsp salad oil.

Processing steps of braised pork hooves:

1. Remove the hair on the hoof and arm, wash and drain, and marinate with rock sugar, soy sauce and star anise for 30 minutes.

2. Put the hoof and arm into a vessel with 1 tbsp salad oil and heat for 8 minutes, then add Shaojiu, ginger and scallion powder and heat for 10 minutes.

3. Add water and salad oil to the cabbage heart and heat it for 2 minutes, then take it out and place it around the plate.

4. Mix 1 tbsp starch and water with gravy, and pour over high heat for 1 minute.

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