Pork feet with pickled peppers(pao jiao zhu shou )

Pork feet with pickled peppers

Introduction:

"Pickled pepper has always been one of the most popular flavor types in Sichuan cuisine. It has rich nutrition and unique taste, so it has been popular all over the country. Many dishes have added the element of pickled pepper. "Pickled peppers and chicken feet" is one of the most popular snacks in recent years, which also shows its popularity. But when I get used to it, I occasionally want to use the same pickled peppers to make other ingredients. This is the dish I'm going to serve today - pickled peppers and pig feet. Pig feet are also called pig feet, pig hands and pig hands. Traditional Chinese medicine says that they are mild in nature, sweet and salty in taste, and enter the stomach meridian to nourish, It has the functions of tonifying weakness, filling kidney essence, strengthening waist and knee, etc. it is a good nutritional product that people like to eat. Using pickled pepper to make it not only improves the taste of the dish with salty and spicy, but also has good deodorization effect. At the same time, pickled pepper contains a special substance, which can accelerate metabolism, promote hormone secretion, and protect skin. The combination of the two makes this delicious. The prepared "pickled pepper pig hand" is white in color, and the spicy taste of pickled pepper seeps into the hands of pigs. When chewing, the bone and meat are fragrant and spicy. It is good for wine and food, and has the effect of appetizing and promoting blood circulation. It seems that here, do you also want to make one for your family? "

Production steps:

Step 1: cut the pig's hands into pieces, put ginger slices into the pot under cold water, boil them, skim the foam off the pig's hands, wash them and set them aside;

Step 2: cut the pig's hands into pieces, put ginger slices in the pot under cold water, boil them, skim the foam and wash them for use;

Step 3: put the blanched pig hands into the slow stew pot, add appropriate amount of boiling water and a little white vinegar;

Step 4: cover the pot and simmer for one and a half hours;

Step 5: put cinnamon, Zanthoxylum bungeanum, geranium and other large ingredients into the steel ball of seasoning, and then rinse it for standby;

Step 6: put the seasoning ball into the pot, add ginger slices, red pepper, sugar and salt, boil water together, and then boil for another five minutes;

Step 7: put the boiled water into a bowl to cool, and then add pickled pepper and pickled pepper water;

Step 8: after the pig hands are cooked, add appropriate amount of salt, cover and simmer for 10 minutes;

Step 9: take out the cooked pig hand and put it into the prepared pickled pepper water;

Tenth step: add some pickled pepper and white vinegar to make the pig's hands soaks in the pickled peppers and add the high baijiu.

Step 11: cover, seal and soak in the refrigerator for a whole day;

Step 12: the delicious pickled pepper pig hand is finished.

Materials required:

Pig hands: 2

Pickled pepper: right amount

Ginger slices: right amount

Red pepper: right amount

White vinegar: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Fennel: right amount

Sugar: right amount

Baijiu: moderate amount

Salt: right amount

Note: 1. Remove the hair and wash the pig's hands, cut them into pieces, boil them in cold water, skim off the floating foam, and then take them out for standby; if there is any blood foam, wash them with boiling water; 2. Put the boiled pig's hands into the pot (or rice cooker), add some boiling water, and add a few drops of vinegar (use calcium absorption in this way), until the pig's hands are completely soft and rotten, then add water Salt, cook for a few minutes, and remove; the remaining soup can be used as a soup, boiled or under the following; 3., the production of water for pickled peppers is boiled with pepper, red pepper and other ingredients, and then added with salt and other seasoning. After completely cool, add pickled peppers and pickled peppers, add white vinegar at last, 4., put the cooked pig hand into the cold water, add the right amount of Baijiu. Seal and refrigerate for more than 24 hours.

Production difficulty: ordinary

Process: salting

Production time: one day

Taste: hot and sour

Chinese PinYin : Pao Jiao Zhu Shou