Chinese Food
White cut and tied hooves
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White cut and tied hooves are cooked in the way of white cooking. Therefore, they retain the original flavor of pork. The meat is tender, attractive, fat but not greasy. It can keep the slice of hoof and arm intact. It's a good cold dish for family dinner and a side dish with wine.
Cooking ingredients
Cooking Steps
Step1:Scrape off the pig's fur and wash it. Blanch it in boiling water for 5 minutes. Remove the frot
Step2:Add water, rice wine, scallion, ginger slices and fragrant leaves into the high-pressure pot. Put the pig's hoof and arm into the pot. Bring to a boil on the high-pressure pot and simmer for 30 minutes or so. Turn off the heat
Step3:After natural cooling and exhausting, take out the pig's elbow, remove the bone, and wipe the pig's hoof and arm with salt and rice wine
Step4:Put two big preservation bags together, put the pig elbow into the preservation bag, roll it into a cylinder, tie it with cotton rope, and put it into the refrigerator for refrigeration
Step5:After 68 hours, take out the slices and put them into a plate. Dip in the sweet sauce when eating.
Cooking tips:There are skills in making delicious dishes.
