The practice of pig's trotters!

Salt and pepper hoof material 1 (about 750g), broccoli 200g, onion 2, ginger 2, straw mushroom soy sauce 25g seasoning a) tobacco 50g, south milk 1/2 slices, fine sugar 25g, cooking wine 2 tbsp, chicken powder 1 teaspoon, garlic 1. C) salad oil 600 cc method 1) put the hoof in boiling water and blanch it for 20 minutes, then pick it up, and then evenly spread the hoof with straw mushroom soy sauce; 2) Cut the broccoli into small pieces and wash it; Cut the onion into small pieces; Slap ginger for later use; 3) Heat a pot, add the salad oil of seasoning C, heat the oil temperature to about 180℃ with strong fire, put the hoof of 1 into the pot, cover the pot immediately, turn it over after the oil explosion stops, fry until the surface is brown, take out the bubble and soak it in cold water for 30 minutes, then take it out and wash off the grease; 4) Put the whole hoof skin into a big bowl facing the bottom of the bowl; 5) Boil seasoning A into juice, pour it into hoof meat, and steam for 90 minutes. 6) Heat a wok, add 1 tbsp oil, ginger slices and shallots, saute until fragrant, add broccoli and stew wine, and stir-fry a few times; Add 300cc of water and 1 teaspoon of chicken powder, scrub with water, cover and stew for 3 minutes, take out and drain for later use; 7) Stew the trotters and take out the gravy; Then cover the round hoof upside down on the plate and surround it with broccoli; 8) Heat the gravy until it boils, thicken it with B and pour it on the round hoof. Remarks: frying pork before cooking can not only increase the flavor, but also increase the toughness of the skin after frying, making the skin less likely to break due to the cooking process and maintaining the integrity and aesthetics of pork. Basic materials: boneless trotters 500g soy sauce, cooking wine 50g onion and garlic 5g ginger slices 10g. Cut the soft side along the length until the knife is deep enough to see the big bone, then cut a knife on both sides of the big bone to let it spread out, and then cut off the fat around it to form a circle; 2. Put the hoof in the boiling water pot and cook for about ten minutes until the skin is tight; 3. Put a bamboo symbol in a wok, put the hoof skin down on it, submerge it with water, then add cooking wine, soy sauce, refined salt, rock sugar, onion and ginger slices, boil it with strong fire, cover the lid, and simmer for half an hour, then turn the hoof over and burn it thoroughly, then cook it with strong fire until the soup is like glue, take out the hoof, put the hoof skin down in the soup bowl, and. Braised trotters Raw materials: trotters 1 water-borne black fungus seasoning: soy sauce, rock sugar, yellow wine, salt and monosodium glutamate. Production method: first take the trotters out of the pot (yellow wine and salt should be put in the boiling water), then take them out and put them in ice water for cooling, put them in an oil pan for oiling, then put onions and ginger into the trotters, add soy sauce, rock sugar, color and taste, and put them in after boiling. 1.5 hours or so, then take it out and thicken the raw juice on the hoof when serving, or add a little bamboo shoots and carrots to the raw juice for better visual effect. Basic material of crystal hoof meat: hoof nitrate, production: 1) Remove hoof bones and clean them, and evenly punch some small holes on the surface of hoof meat with a fine wooden sign; 2) Mix 6.5g of nitrate and 65g of salt, rub them on the meat, and then grab the meat and knead it back and forth, so that nitrate and salt can penetrate into the meat through small holes. Cooking ten kilograms of meat can only use 6.5 grams of nitrate at most. If meat increases, nitrate will also increase accordingly. After kneading, it will be pickled for about three days in winter, two days in spring and autumn and one day in summer. After marinating, soak the meat in cold water for two hours, take it out and gently scrape off the nitrate powder and impurities on the meat with a knife until the skin turns white. 3) After scraping, put the meat into the pot, pour in the old bittern (note) used by cook the meat, and cook over high fire. Before cooking, the meat must be pressed tightly with boards and stones, and the lid should be covered so that the meat will not become loose after cooking. The cooking time must be determined according to the tenderness of the meat. In winter, it usually takes about four hours to cook until it is ripe. It takes about three hours to cook in spring and autumn, and about two and a half hours to cook in summer. 4) After cooking, take out the meat, rinse the oil stained on the meat with marinade, weigh it in a basin, then skim the marinade from the pot, pour it on a meat dish, press the meat with boards and stones, and slice it until it is cold.