How to make braised hoofs (video on how to make braised hoofs)

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List of contents for this article:

• 1、How to braise pork knuckles
• 2、How to cook braised pork knuckles delicious
• 3、How to make braised pork knuckles

How to braise pork knuckles

1. Pre-treatment: Rinse the hooves with clean water, and use a knife to scrape off impurities and residual hair on the epidermis. If the hooves are large, you can make a few cuts on the surface, and the depth is appropriate to cut the meat without cutting it, which will make the hooves more delicious during the stewing process. Blanching water: Add enough cold water to the pan, add in the hooves, and then add 1 - 2 tablespoons of cooking wine and a few slices of ginger. After the heat is brought to a boil, continue to cook for 3 - 5 minutes, using a spoon to skim off the foam.

2. Select the front hoofs (with many muscles and tender meat), which weighs about 2 kilograms, and ask the stall owner to use a spray gun to burn off the skin and miscellaneous hair. After shaving, soak in cold water for 1 hour to remove blood.

3. The method of braising the hoofs is as follows: Material preparation Ingredients: half pork elbow Accessories: 1 carrot seasoning: 5 grams of onions, 5 grams of ginger, 1 tablespoon of rice wine, half a bowl of soy sauce, 5 teaspoons of sugar Production steps Preprocess the ingredients Wash the pork elbow, remove residual hair and impurities on the surface, and use a knife to make several cuts on the surface to taste it. Peel the carrots and cut them into hob pieces for later use; cut the green onions into sections and slice the ginger.

4. Braised hooves is a traditional Shandong dish, famous for its deep red color, crispy meat, salty and fragrant taste. The production method will be described in detail below. First, prepare a hooves weighing about five kilograms. Put the hooves into the pan, add water and cook until they are ripe, then remove them, and control the moisture. Next, evenly spread sugar color on the skin of the hooves.

5. The method of braising the hoofs is as follows: Prepare the ingredients: 1 pork. Seasoning: a little salad oil, 4g salt, appropriate amount of rock sugar, 1 small piece of ginger, 5g garlic, 2 star anise, 1 pinch of pepper, 1 piece of cinnamon, appropriate amount of soy sauce, appropriate amount of Huadiao wine, 1 pinch of fennel seeds, 2 slices of fragrant leaves. Blanch water to wash the hooves clean, place them in a cold water pot, blanch the blood, remove impurities and blood foam, and then drain the water for later use.

How to cook braised pork knuckles delicious

Select the front hoofs (with rich muscles and tender meat), which weighs about 2 kilograms, and ask the stall owner to use a spray gun to burn off the skin and miscellaneous hair. After scraping, soak in cold water for 1 hour to remove blood.

Seasoning and juice harvesting: When the pork knuckle is boiled until it can be poked into the meat with chopsticks, add appropriate amount of salt and soy sauce to season and color. After continuing to simmer for about half an hour, the meat is crispy. At this time, add rock sugar and chicken essence to taste. After the soup thickens, this fresh, fragrant and sweet braised pork hoof can be taken out of the pot and served on a plate.

The method of making braised hoofs is as follows: Ingredients preparation: pork front elbow meat (with white sandwich meat), cut into a ham shape, and scrape the skin clean of pig hair and dirt. Accessories: peanut oil, white sugar, broth, soy sauce, spices (such as star anise, cinnamon, etc.), cooking wine, onions, ginger. Production steps: Blanching water treatment: Add clear water to the soup pot, and the amount of water must not exceed the skin. Bring the heat to a boil, put the hoof into the soup pot, and cook until it is raw (ie, there is no blood inside).

How to make braised pork knuckles

1. After the red dot indicator lever of the pressure cooker has completely lowered (indicating that the pressure in the pot has been released), open the lid. Put the chopped carrot pieces into the pan and mix well with the knuckles. Remove the juice and season again on medium heat, simmer without lid for about 20 minutes, turning the ingredients from time to time to gradually thicken the soup and evenly wrap it on the skin of the hooves and carrots. Adjust the salty sweetness according to the taste. If there is too much soup, the juice collection time can be appropriately extended.

2. Select the front hoofs (with many muscles and tender meat), which weighs about 2 kilograms, and ask the stall owner to use a spray gun to burn off the skin and miscellaneous hair. After shaving, soak in cold water for 1 hour to remove blood.

3. The method of braising the hoofs is as follows: Prepare ingredients: 1 pork salad oil, a little salt, 4 grams of rock sugar, appropriate amount of ginger, 1 small piece of garlic, 5 grams of star anise, 2 pepper, 1 pinch of cinnamon, 1 piece of soy sauce, appropriate amount of soy sauce, appropriate amount of huadiao wine, appropriate amount of fennel seeds, 1 pinch of blanching water: Wash the hoofs, place them in a cold water pot, blanch off the blood, and then drain for later use.

4. The method of braising hoofs is as follows: Ingredients preparation: 1 hoofs (pork elbow)(about 1000 - 1500 grams), try to choose one with full meat quality and complete skin. Seasoning: Spices: 2 - 3 star anise, 1 small piece of cinnamon, 2 - 3 slices of fragrant leaves, 1 handful of pepper, 1 tsaoko (beat to remove seeds), a little cumin, 3 - 5 dried peppers (Adjust according to personal taste).