Fresh and smooth - hoof flower jelly(qing shuang dan hua ti hua dong )

Fresh and smooth - hoof flower jelly

Introduction:

"Gently pick up a piece of hoof flower jelly, with a slightly transparent good-looking luster, just like a plain faced lover, the light face shows the spring color of the corner of the eye and brow. Dipped in the oil red and spicy seasoning, it looks like a passionate lover, but what remains unchanged is that the silk glue is entwined in the mouth, which makes people feel the luxury and fragrance of the taste journey

Production steps:

Step 1: set the pot on fire, add appropriate amount of water, add chopped pig's feet, green onion and ginger, cooking wine, cook for 15 minutes, and remove.

Step 2: wash the pig's feet with clean water to remove the foam and oil.

Step 3: put pig's feet and ginger slices into the pot, add enough water and bring to a boil.

Step 4: skim the oil, turn to low heat and simmer for 2-3 hours.

Step 5: stew until the pig's hooves are boneless, turn off the heat, and pick out the ginger slices to air until warm.

Step 6: remove the pig's hoof, remove the bone, and tear the skin and meat into pieces by hand.

Step 7: put the meat and tendons into the pot, add salt and bring to a boil.

Step 8: pour the pig's Trotter soup into the container, cool it, refrigerate it in the refrigerator until it solidifies, and take out slices or pieces to dip.

Materials required:

Pig's feet: 2

Onion: 1 Section

Ginger: 1 yuan

Cooking wine: 1 teaspoon

Salt: right amount

Note: 1, pig's feet must be cold water pot, so easy to boil gum, do not put salt too early, salt will make the meat moisture quickly run out, will also speed up the solidification of protein, affect the taste. 2. Do not add cold water midway, so as not to cause protein coagulation due to sudden drop in temperature. 3. Otherwise, you should pay attention to the greasy soup.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Qing Shuang Dan Hua Ti Hua Dong