Hongyun crispy pig hand(hong yun cui pi zhu shou )

Hongyun crispy pig hand

Introduction:

"It's crispy and fragrant outside. It's smooth after biting. It's named Hongyun crispy pig hand because of its red color. Lucky! I recommend you to have a try! "

Production steps:

Step 1: raw material drawing. As shown in the picture.

Pig's trotters: second, take the boiled water with Zanthoxylum bungeanum and add the pig's hoof. When the water is open, add a tablespoon of Baijiu, cook for five minutes to remove the dirt, and wash and remove the hair.

Step 3: add ginger to stew for 20 minutes, then add 1.5 teaspoon salt to stew for 10 minutes. (don't use pressure cooker and casserole, or you won't be strong. Both casserole and pressure cooker are soft. Unless you like to eat mushy. Stewed pig's hoof, take it out. Soup can be used to make soup pouches.

Step 4: Bread bran with five spice powder, half teaspoon salt, one teaspoon glutinous rice powder, mix well.

Step 5: Pig's hoof, add 1 tbsp red milk (not tofu milk, but the red water to soak tofu milk), add 1 tbsp bread bran in step 4 and marinate for 10 minutes.

Step 6: dip the pickled pig's feet in water, throw them into the container in step 4, shake the container and wrap the bread bran evenly. If you like crispy ones with a thick shell, wrap them in egg liquid again.

Step 7: into the hot oil pan, fried shell crisp can. To use the method of double frying, throw the garlic into it and fry it a little. I think it's better to bake it!

Step 8: take it out for decoration.

Materials required:

Pig's hoof: one

Garlic: one head

Bread bran: right amount

Jiang: one piece

Glutinous rice flour: 1 tbsp

Chinese prickly ash: one teaspoon

A spoonful of red rotten milk

Salt: two teaspoons

Five spice powder: 1 teaspoon

Baijiu: one tablespoon

Note: later: 1, red Sufu without soy sauce or oyster sauce instead, but not so delicious, because red Sufu has a special flavor. And the color of pig's hoof is red. In line with the homonym of "good luck". 2. Don't be afraid when frying. The pig's feet wrapped with bread bran won't fry. But we should pay attention to safety. 3. The first time I tried it, I fried it with crispy fried chicken powder. It was not red, and it was said that fried chicken powder contained other things. If you want to save time, you can use it. 4. Why use glutinous rice flour? Because glutinous rice flour is crisper. If not, you can not use it. This is what big face told me. 5. Step 6: dip in a layer of water. You don't want to have such thick crispy skin. If you like to eat thick crispy skin, dip in egg liquid. Water is holding with chopsticks quickly through the water, not into the bubble ah!! 6. Garlic can be replaced by peanuts. But pig feet don't have a strong garlic flavor. 7. When frying, make sure that all utensils are free of water. So it won't explode.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: garlic

Chinese PinYin : Hong Yun Cui Pi Zhu Shou