Chinese Food
Crispy German salted pig hand
(101165 views)
The world-renowned famous dish, German salted pig hand, usually uses the fat thick pig back elbow. After a long time of curing and air drying, it is smoked and baked or stewed. The most popular one is the crispy salted pig hand. The skin is crispy, the taste is dregs. The pork is pliable, not firewood, fat but not greasy. When you serve it, you will have a plate of German pickle and a big bunch of German black beer. It is the delicious iron triangle of beer Festival. Here I'll teach you a simple family practice that is easy to learn. Without an oven, you can make the taste of a western restaurant. Summer is coming. The hot weather is about to start. One sip of ice beer and one sip of wine and vegetables is the simplest summer happiness. Yanjing U8, a good beer for Amway, is just like summer happy water. The content of acetaldehyde in the wine is so low that people are not afraid to have a bad hangover. The main thing is that the authentic taste is absolutely the embodiment of the good taste in the bones of beer. With the German salted pig hand that I want to teach you to make today, the combination of immortals. Let's learn from me first
Cooking ingredients
Cooking Steps
Step1:The picture shows the frozen German salted pig's hand (the raw pig's elbow pickled by special technology). Be sure to use the German salted pig's hand. Ordinary pig's hand can't make the taste of this dish. Thaw the bag first.
Step2:Put the frozen water in the packing bag into the pressure cooker. Select the bean tendon key. After doing well, rinse slightly, control the water, and use kitchen paper to completely absorb the water on the surface.
Step3:Put the cold oil in the pot at 160 ° temperature. This is called hot pot cold oil. Put the pig's hands in the pot (if it's hot oil, it's easy to burn outside the pig's hands) and fry the pig's skin into crispy skin for standby.
Step4:Stir fry the pig's hands one by one. Fry the skin into golden crispy skin. Be careful to control the oil temperature. Don't get blown up.
Step5:Boneless and cut. Dish with sauerkraut and black pepper. It's usually eaten with yellow mustard. If you don't like mustard, you can sprinkle some salt and pepper powder. Don't sprinkle anything. It's delicious to eat directly.
Step6:There's also a Hong Kong style way of eating. Cut the pieces and fry them in the pot. Pour the oil out of the pot to leave the bottom oil. Use it to stir the garlic and ginger. Add in the onion, chili powder, sprinkle a little salt. Put in the salted German pig hand with fried flavor and stir fry. Then put in the sugar powder to taste. Spray a little Shaoxing wine. Sprinkle some green garlic leaves in the pot. It's the authentic Hong Kong Style crispy salted pig hand.
Cooking tips:1. The remaining large bones of salted pig's hands can be used to make soup. If cold oil is used, the meat will be hard inside. If only hot oil is used, the outside will be scorched and the inside will be cold. We can get happiness by eating and drinking. Yanjing U8 is really worth having. The bottle cap is easy to pull. It is really convenient and easy to use. And it has strong aroma. It has not only the best aroma of szis, but also its faint fragrance. It has no flavor. It doesn't matter if you don't hold on to a few mouthfuls. I never mind to say it. I bought it and tried to know that I said it's true.
