Chinese Food
Roast pig's hoof
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A new roast pig's hoof shop has been opened across from the community. The business is very hot. Seeing the long dragon in line every day, Auntie LAN couldn't help being curious. One rainy day, I went to buy two yuan to taste it ~ ~ ha ha. Now people are not picky - it's tasty. But it's a little bit less hot. The tendons are stuck for a long time, and they can't chew it. Maybe because there are many people in the queue. The baking time is obviously not enough. The seasoning is plain and tasteless. There's no surprise at all - it's not hard to eat. But it seems that the queue for half a day is not worth it. Just in the past two days, the beautiful t3l381b oven needs to be tried. Just try to bake a pig's hoof with a oxknife. It's not boasting. It's easy to throw them out of the street. Three pig hooves are divided into 12 pieces. But half-time effort is not enough. When sorting out the menu, I heard that Uruguay's teeth are biting. Oh, that big plate tooth. If I gnawed the pig's hoof, maybe there would not be such a terrible thing happened. Has the history of this world cup been rewritten
Cooking ingredients
Cooking Steps
Step1:Buy a pig's hoof. Ask the shopkeeper to help you chop it into small pieces - not too small. A pig's hoof can be split in half and then cut into four pieces in half. Wash with warm water at home. Initially clean the obvious pile. Put it into a cold water pot. Add green onion, pepper, ginger pieces and two tablespoons of white wine. Boil for 5 minutes until all the blood is ou
Step2:Take out the floating foam adsorbed on the pig's hoof surface and wash it with warm water. Remove the remaining pile when it's hot. Pay special attention to the dirt in the seam. If it's not easy to handle, it's easy to cut off when it's hot - in short, it's made at home. It's clean and sanitary. Be patient in this process.
Step3:Another pot. Add 1 tbsp white spirit and 2 tbsp cooking wine to the pig's hooves, mix them with prepared anise, cinnamon, salt, soy sauce and ice sugar for 1 hour and then marinate them. Add cold water and turn off the fire for 1.5 hours after the pig's hooves are boiled over a large fire. Leave the pig's hooves uncovered. Let the pig's hooves continue to soak in the soy sauce soup overnight until they are cool and tasty. (Auntie LAN uses the home's old brine, which used to be used to marinate various kinds of meat soup. It's filtered and frozen in the refrigerator ~ ~ now I understand why our refrigerator is always full.)
Step4:Is the marinated pig's hoof very attractive. The tendons and pigskin are very elastic, but they are kept in good shape. The heat is very important - stew for 1.5 hours. Then cool down with the pot. The soup itself is still hot. It will further soften the pig's hooves. When it's cool, the gum will harden. It's very sticky and Q.
Step5:The tin paper on the top of the baking tray is used to prepare the oil juice. The marinated pig's hooves are arranged in order. Cumin powder, chili powder, pepper powder, Wuxiang powder, a little salt and sesame are evenly sprinkled
Step6:Put it on the middle grill of Midea's t3l381b oven (put the bottom layer on the baking tray and add the oil juice) and heat it up and down for 190 ℃ for 20 minutes
Step7:Sprinkle some chili powder, cumin powder and sesame seeds to improve the flavor
Step8:Put elegance on the plate - I'll say that it's good to hold the pig's hoof firmly with both hands.
Cooking tips:I always think that barbecue snacks are the most appetizing. The key point of roast pig's hoof is to remove the peculiar smell of pig's hoof first. So we need to use a cold water pot to blanch it first, then wash it and then process it next. The marinated pig's hoof should not be fished out in a hurry. It will taste all night after the pot is cooled and soaked. The baking behind is just to increase the burnt fragrance of the skin. It belongs to the link of icing on the cake. In fact, the stewed pig's hoof tastes great directly. There are skills in making delicious dishes.
