Binding hoof(kun ti )

Binding hoof

Introduction:

Production steps:

Step 1: remove impurities from pig's front hoof and wash the hair.

Step 2: cut off the middle joint of the hoof, and then remove the bone on one side of the hoof.

Step 3: put the bone removed hoof bag into the basin, add all the seasonings, mix well and marinate for 1 to 2 hours.

Step 4: take dried Lentinus edodes, heat them and bring to a boil. To be used

Step 5: spread out the gauze, put the pickled hooves in the middle, and add the mushrooms

Step 6: roll up the hooves, wrap them with gauze, and then tie them with string

Step 7: add the oil into the frying pan, add the rock sugar and stir fry the sugar color. Add water and bring to a boil. Don't over fry. Otherwise, the color and taste will be greatly reduced

Step 8: put the spices in the ingredients into the brine soup together with the tied hooves. Turn high heat to low heat and simmer for about 60 minutes.

Step 9: take up the stewed hooves and cool them, then put them in the refrigerator to keep fresh until they are completely cooled

Step 10: release the rope and gauze from the cooled hoof, cut it into pieces and put it on a plate.

Materials required:

Pig's hoof: right amount

Lentinus edodes: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Tangerine peel: appropriate amount

Tsaokuo: moderate amount

Fragrant leaves: appropriate amount

Clove: right amount

Garlic: right amount

Garlic powder: right amount

Thirteen spices: appropriate amount

Chubang soy sauce: right amount

Cooking wine: moderate

Rock sugar: right amount

MSG: right amount

Salt: right amount

Sugar: right amount

Note: if the taste is not enough, you can use the stewed soup with crushed garlic and dried pepper to boil, pour or dip in the juice.

Production difficulty: Advanced

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Kun Ti