Honeysuckle hoof(jin yin ti )

Gold and silver hooves:

Raw materials for making gold and silver hooves:

750g pork hoof, 250g fire heel, 50g green vegetables, 2 green onions, 10g Shaojiu, 2G refined salt, 1g monosodium glutamate and 1 ginger.

Steps of making gold and silver hooves:

Scrape the fire heel and pig's hoof, put them in boiling water for 3 minutes, take them out and wash them. Take a casserole, bottom it with steaming frame, put it into the fire heel, add Shaojiu and 1000g water, boil it on the high fire first, then stew it on the low fire. When the fire heel is mature, put in pig's hoof, add scallion and ginger. When the fire heel is mature, remove scallion and ginger, take out the fire heel, remove bone, and then put it into the pot for 10 minutes. After cooling, cut it into 1cm pieces, put it into the pot, compact it and put it into the cage Steamed and cooked. When the pork hoof is cooked to crispy lees, add salt and monosodium glutamate to the soup, take it out of the pot and put it into a lotus leaf bowl, then add the hot green vegetables. Cover with fire heel.

Characteristics of gold and silver hooves:

It is a good winter dish with ruddy color, crisp and glutinous meat, fresh and salty flavor, thick juice and mellow taste.

Stewed elbow with ham

synonym

Gold and silver hoof generally refers to ham stewed elbow

Stewed elbow with ham is a delicacy in Zhenjiang and Yangzhou. It is also called "stewed elbow". The production materials include ham elbow, salt and so on.

Excerpt from the original text

Jia Lian picked two dishes from the table and ate them with him. Fengjie said: "my mother can't chew that, but she didn't bite his teeth." Because he said to Ping'er, "when I get up early, I say that bowl of ham stewed elbow is very rotten. It's just for my mother to eat. Why don't you take it and ask them to heat it up?" Then he said, "Mom, try the Huiquan wine your son brought." (Chapter 16)

Textual research and analysis

Stewed elbow with ham is a famous dish in Qing Dynasty. It is still popular in Zhenjiang and Yangzhou. It is also called "gold and silver hoof" or "stewed elbow". "Beiyan food list" said: "simmer fire elbow: Ham knee bay with fresh knee Bay, each three with simmer, burn also." "Gold and silver hoof: Stewed with ham and drunk hoof tips." This is a pyrotechnic dish. It tastes crispy and is suitable for the elderly. Therefore, Wang Xifeng used it to entertain mammy Zhao.

Production method

With ham elbow (South called "Hoo arm") and fresh meat elbow joint stew, salt seasoning, less wine and sugar, stew very rotten.

How to make: wash the ham, add water to the pot, bring to a boil over high heat, turn to low heat and simmer until the ham is seven years old, remove the bone, remove the yellow fat, and wash and set aside. Scrape the pig hind hoof clean, put it in the pot with soybeans, bring to a boil, skim the foam, add onion and ginger and other seasonings, simmer over low heat until it is seven years old, remove the big bone, and pick out the soybeans for standby. Peel the wax gourd and radish and cut them into balls. Put them into a pot and add water to boil them thoroughly. Finally, put ham and pig hind hoof into purple clay pot, pour into the original soup, steam in cage drawer until thoroughly cooked, then add wax gourd ball and radish ball, steam for 8 minutes.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jin Yin Ti