Aftertaste of pig hand

Aftertaste of pig hand

Introduction:

"Aftertaste pig hand is a private dish with a unique way. It is different from braised, sauce and other practices, is the first hand stewed pork mature, cool, and then fried seasoning. Characteristics: soft and chewy, spicy and palatable, mellow taste, ruddy color

Production steps:

Step 1: wash pig hands with warm water.

Step 2: soak pig's hands in water, pour in 10g cooking wine and soak for 10 minutes.

Step 3: prepare star anise, cinnamon, soy sauce, scallion and ginger slices.

Step 4: prepare dried capsicum, Guizhou youdouchi, onion, ginger and garlic.

Step 5: wash garlic bolt, cut into sections, and cut millet pepper into rings.

Step 6: take the pot and put in the water.

Step 7: pour in 10g cooking wine.

Step 8: pour in the soy sauce.

Step 9: add star anise, cinnamon, onion and ginger.

Step 10: dry the chilli.

Step 11: bring to a boil, skim, cover and simmer for 60 minutes.

Step 12: Add 20 grams of salt. Simmer for 30 minutes.

Step 13: after stewing, remove and let cool.

Step 14: heat the pan, add oil, and add onion, ginger and garlic.

Step 15: remove the garlic bolt.

Step 16: add millet pepper.

Step 17: get rid of the pig.

Step 18: add Douchi.

Step 19: pour in the soy sauce.

Step 20: add 10g salt and stir well.

Step 21: sugar.

Step 22: add pepper.

Step 23: stir well.

Step 24: add MSG.

Step 25: stir fry, remove from pan and put on plate.

Materials required:

Pig hand: 1000g

Garlic bolt: 50g

Minced green onion: 4G

Ginger powder: 4G

Minced garlic: 4G

Scallion: 30g

Ginger slices: 30g

Cooking wine: 20g

Veteran: 40g

Salt: 30g

MSG: 5g

Pepper: 3 G

Sugar: 2G

Guizhou Douchi: 20g

Soy sauce: 15g

Star anise: 3 G

Cinnamon: 3 G

Millet pepper: 5g

Dried pepper: 2G

Note: stew pig hands and cool them in the air.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: slightly spicy