Crystal food hoof

How to prepare the crystal food hoof:

Raw materials for making crystal food hoof:

750g pig feet, 7g prickly ash, 5g star anise, 12g green onion and ginger, 15g refined salt, 12g monosodium glutamate, 15g aromatic vinegar, 15g Shaoxing wine, appropriate amount of nitrate water and 0.5g alum.

The steps of making crystal food hoof are as follows:

Remove the bone from the pig's hoof, poke some small holes on the meat surface with iron cutting, sprinkle nitrate water evenly on each hoof, rub it with salt, take it out and soak it in water after the meat turns red, remove the astringency, scrape the dirt on the skin, and wash it with warm water. Heat the pot, add water, put the pig's hoof into the pot, boil until the blood is broken, then remove and wash. Take another pot, pour in the bittern, add a little water, put the pepper, star anise, onion and ginger into a small cloth bag, tie the bag tightly, put them into the pot, add refined salt and Shaoxing wine, boil them over high heat, then compact the hoof meat with a plate, move them to low heat for about 3 hours to make the hoof meat crispy and rotten out of the pot. Put the boiled hoof skin down into the square plate, flatten and press it, boil the bittern in the pot, skim off the oil slick, add alum, add a little water, and skim off the oil slick. Then spoon the stewed soup into the hoof basin, submerge the meat noodles, and put it in the shade to cool and "freeze" to make the crystal hoof. When serving the table, change the knife to the plate

Characteristics of crystal food hoof:

It has four characteristics: fragrant, crisp, fresh and tender. Lean meat is fragrant and crisp, fat meat is not greasy, and food is not toothy.

Crystal pork

synonym

Crystal food hoof generally refers to crystal food meat

Crystal dish meat, also known as crystal dish hoof and Zhenjiang dish meat, is a famous traditional dish in Zhenjiang City, Jiangsu Province, belonging to the Jiangsu cuisine. After being cooked, the meat is red and white, smooth and crystal clear, and the brine is transparent, just like crystal, so it has the reputation of "crystal". When eating, it has the characteristics of lean meat crispy, fat meat not greasy, crispy, tender and fresh, with shredded ginger and Zhenjiang vinegar, it has a unique flavor.

Later, because of the similar pronunciation of nitrate and dish, it was renamed "crystal dish meat". This dish is made of pig's hoof, salted and salted, with onion, ginger, yellow rice wine and other seasonings, simmered in a wide soup until crisp, and then frozen. It has the characteristics of beautiful appearance, fresh and mellow, greasy and smooth, fat but not greasy. It is a traditional famous dish in southern Jiangsu.

On September 10, 2018, "Chinese food" was officially released, and "crystal meat" was rated as one of the top ten classic dishes in Jiangsu Province.

Dish making

Practice 1

Ingredients

Pig feet 750 g, pepper 7 g, star anise 5 g, onion ginger 12 g, salt 15 g, monosodium glutamate 12 g, vinegar 15 ml, Shaojiu, nitrate water amount, alum 0.5 g, brine amount.

step

1. Remove the bone from the pig's hoof, poke some small holes on the meat surface with iron cutting, sprinkle nitrate water evenly on each hoof, rub it with salt, take it out and soak it in water after the meat turns red, remove the astringency, scrape the dirt on the skin, and wash it with warm water;

2. Heat the pot, pour in clean water, put the pig's feet in the pot, boil them, then remove and wash them;

3. Take another pot, pour in brine, add a little water, put Zanthoxylum, star anise, onion and ginger into a small cloth bag, tie the bag tightly, put them into the pot, add salt and Shaoxing wine, boil them over high heat, press the hooves with a plate, move them to low heat and cook for about 3 hours to make the hooves crisp and rotten out of the pot;

4. Put the boiled hoof skin down into the square plate, flatten and press it, boil the old brine in the pot, skim off the oil slick, add alum, add a little water, skim off the oil slick, spoon the soup brine into the hoof basin, submerge the meat noodles, put it in the shade to cool and "freeze" to make the crystal hoof.

Practice 2

Ingredients

Pig's hoof (bone) 2000 g, salt 120 g, Shaojiu 15 g, onion 2, ginger 3, pepper, star anise, nitrate each a little, old brine amount.

step

1. Wash the hoof bladder, evenly poke some small holes on the meat surface with a thin wooden stick, sprinkle with nitrate water (50 grams of water, 0.2 grams of nitrate water) and rub it back and forth to make the nitrate water penetrate into the hoof bladder through the small holes, then put it into the jar for several days (about two days in spring and autumn, about one day in summer, about three days in winter), and then soak the hoof bladder in cold water for 1 hour to remove the astringency, take it out and scrape off the skin Remove impurities until skin and meat are white. Rinse with warm water.

2. Add scallion, ginger slices, Shaojiu, Zanthoxylum, star anise and bittern into the pot, subject to submerging the meat noodles. Boil with high heat, turn to low heat and simmer for 1.5 hours. Turn the hooves and simmer with low heat for 1 hour until crisp. Take them out, skin down, put them into the basin, scoop out a small amount of marinade, skim off the floating oil, pour them on the hooves, press them with heavy objects, and cool them thoroughly. When eating, slice and put it in a basin, then add ginger and vinegar into two small dishes.

Practice 3

Ingredients

Pig's feet, salt, onion, ginger, Shaojiu.

step

Scrape and clean the pig's hoof, cut it flat with a knife, remove the bone, put the skin down flat on the chopping board, poke a few small holes in the lean meat with a bamboo stick, sprinkle nitrate water evenly, rub it with coarse salt, marinate the pig's hoof in the VAT, take it out, soak it in cold water for one hour, remove the dirt on the skin, rinse it with warm water, put the pig's hoof skin up into the pot, add onion, ginger, Shaojiu, and simmer until it is finished Take out the crispy meat, put the skin down into the flat basin, cover the upper basin, after flattening, boil the soup bittern in the pot, remove the floating oil, pour it into the flat basin, add a little fresh meat jelly, and then form the crystal food hoof.

Practice 4

1. Scrape and clean the pig's hoof. Cut it with a knife one by one. Don't split it. Remove the bone. Put the skin down on the cutting board. Poke some holes in the lean meat with bamboo sticks. Sprinkle nitrate water evenly. Then wipe it with coarse salt, 20 grams of star anise, 10 grams of cinnamon, Chinese prickly ash and spices. Stir fry the spices together. After kneading well, put them in a large jar and marinate for about 3 days.

2. Soak the pickled pig's hoof in clean water for about 10 hours, then take it out, scrape off the dirt on the skin, and then rinse it with warm water; put 20 grams of star anise, 25 grams of cinnamon and 15 grams of prickly ash into one gauze bag, and put ginger slices and scallion sections into another gauze bag, and tie the bag mouth tightly.

3. Take a large iron pot and heat it. Add water, which accounts for about 60% of the pot's volume. Add appropriate amount of coarse salt and alum. Bring to a boil with high heat. Skim the foam. Then put a bamboo mat at the bottom of the pot. Fold the hoof skin upward and the top skin downward. After boiling, skim the foam. Put in the spice bag and onion and ginger bag. Pour Shaoxing wine, cover the pot and cook over low heat for about 2 hours, Keep the soup slightly boiling, turn the hoof bladder up and down, make the hoof bladder skin face up, cook for about 2.5 hours until the hoof bladder is 90% crispy, take out the hoof bladder, put the hoof bladder skin face down into a flat box 40 cm long, 30 cm wide and 4 cm high, press an empty box on it, take down the empty box after 30 minutes, ladle in the original soup of stewed hoof bladder, and flush the oil and brine in the box into the original pot.

Characteristics of dishes

The meat is bright red, the skin is white, crystal clear, the brine is transparent, the texture is mellow and crisp, the oil is not greasy, and the taste is delicious

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nutritive value

Preparation method of bittern: Based on 5000 grams of meat, 6000 grams of water, 300 grams of salt, 30 grams of Daqu wine, 30 grams of rock sugar, 75 grams of green onion, 75 grams of ginger (optional), appropriate amount of spices, boiled into thick juice, filtered. In the future, it should be added according to the actual situation. Nitrate water, namely the solution of potassium nitrate or sodium nitrate, can make the cured meat red, but it has certain harm to human body, so it is not suitable to eat in large quantities.

Stories and legends

It is said that hundreds of years ago, the owner of a small hotel in Jiuhai street of Zhenjiang bought back four pig's hooves a day and prepared to eat them in a few days. He was afraid of deterioration because of the heat, so he salted them with salt. However, he mistakenly salted the pig's hooves with a packet of nitrate that his family bought for making firecrackers. It was only three days later when the family was looking for nitrate that he found out that he quickly opened the pickle can and found that the meat quality did not change, but the hooves hardened But fragrant, the color is ruddy, the hoof skin color is white. In order to remove the taste of nitrate, it was soaked in clean water for many times, then boiled in a boiling water pot and fished out. Then, he put the pig's feet into the pot and stewed them with green onion, ginger, Chinese prickly ash, fennel and cinnamon at high temperature. He wanted to relieve the toxicity and odor. Unexpectedly, half an hour after the green onion was cooked, there was an abnormal smell. Once he tasted it, it tasted delicious and had no odor. From then on, the owner used this method to make "salted meat", and more and more customers came to taste it, which soon became famous throughout the city.

Longitude: 104.06573486

Latitude: 30.65946198