How does Baiyun pig knuckle make it crisp and smooth? Look carefully, the process is not difficult

hello! Hello everyone, I am a literary designer who loves to cook. Follow me and share more food with you. Several articles on

shared some kitchen knowledge about pig trotter to everyone, from how to buy pig trotter, remove the smell of pig’s trotter to the practice of Hakka pig trotter, many fans privately trusted me, saying that they draw gourd in the same way. The Hakka trotters made according to what I taught are indeed much better than those made by myself in the past. Ask me if there are any other methods of trotters I can share. Of course, in Guangdong, you can make many different flavors of food with the ingredients of pig's feet. Today I will share with you the method of Baiyun pig's knuckle.

Baiyun Pig Hand, I believe my friends in Guangzhou are no strangers to this. Baiyun pork knuckle is one of the traditional famous dishes in Guangzhou, Guangdong Province. It seems that this dish can be found in almost every restaurant in Guangzhou. Take pork knuckles as the main ingredient, boil it in boiling water until soft, remove it and let it cool, add seasonings to cool it, and serve. It is characterized by sweetness in sour, fat but not greasy, crispy skin, insatiable food, and is a delicacy with wine. The famous dish of

Baiyun Pig Hand has a story. According to legend, there was a temple in Baiyun Mountain in ancient times. There was a naughty and greedy little monk in the temple. He loved to eat pork since he was a child. One day, while Master went down to alms, he secretly bought a pig knuckle at the market and was about to cook. Unexpectedly, Master had returned from alms, and the little monk hurriedly threw the pig knuckle into the clear spring behind the temple. In the pit. After a few days, he finally hoped that the master was out again. He hurriedly fished the pigs' hands, only to find that these pigs' hands were not rancid, but also whiter. The little monk put the pig's knuckles in the pot, and boiled some sugar and white vinegar together. Take a taste after they are cooked. These pork knuckles are not fat or greasy, they are refreshing and sweet, and they are delicious. Later, Baiyun Zhushou spread to the people, and people followed the same pattern. (The content comes from Baidu Encyclopedia) The method of

Baiyun pig's feet——Features: crispy skin, fat but not greasy, never tire of eating

1. Ingredients preparation

[Materials]: pork knuckles (pig's front hoof)

[ingredients ]: Salt, white vinegar, white granulated sugar, millet pepper, old ginger

2. Production steps

-the first step-

dehair and wash the pig's knuckles (pig hooves).

here, why do I have to bracket the pig's front hoof after the pig hand? I once said in an article that the purchase of pig trotter is very particular in Guangdong. The front hooves of pigs are called trotter (pig trotter), and the back hooves are called trotter, that is, the front hooves and hind feet. Why use pig front hooves? Because the front hoof of the pig is thicker, lean meat and tendons, the taste will be more chewy. For a more detailed introduction, you can click on the following link: How good is pig's front hoof or pig's hind hoof? It turns out that there is something special about buying trotters. I bought the wrong

before and how to get rid of pig hair. You can also learn from this article: How does remove the smell of pig trotters? The chef will teach you a few tricks and give you a delicious pig's knuckles

-the second step-

soak the cleaned pig's hands in cold water so that the blood can be soaked out. Of course, if time does not allow, after washing the pigs’ hands, they can be directly placed in cold water. After the water is boiled, blanch for about 20 minutes. You can see that there will be a layer of dirt floating in the pot. Take it out and rinse it with clean water. . The purpose of blanching water is to remove the fishy smell of the pig's knuckles more effectively. The skin of the pig's knuckles will become softer after being boiled.

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-Step Three-

Chop the blanched pig's feet into small pieces, change the boiling water for about 20 minutes, and take it out. The boiled pig's knuckles should be rinsed several times with cold boiled water, and the water should be changed during the period. The main purpose is to wash away impurities and grease on the surface.

-the fourth step-

is also the most critical step. If you want to get a crispy taste, you must put it in ice cubes, that is, pick up the pig's knuckles and put them in the ice water to completely immerse the pig's knuckles. 1-2 hours. Then remove and drain.

-Step 5-

Boil white vinegar, add appropriate amount of sugar and salt, cook until dissolved, let cool, pour it into a basin, soak the chilled pork knuckles for about 6 hours, and take with food.

noteMatters

1. Pork knuckles are recommended to be cooked first and then cut into pieces to keep the shape intact. After boiling, it must be thoroughly rinsed and then soaked. The purpose of this is to remove the greasy thoroughly.

2. Don’t cook pork knuckles for too long or too short a time. If it is too long, the skin will become soft and the leather will not be refreshing. If the time is too short, the skin will be old and tough, and the meat will not bite. How about

, have you learned it? ​Now you don't have to wait to go to a tea restaurant, you can cook such a classic Cantonese dish at home! There are many ways to eat

trotters. If you want to know more, you can follow me. Of course, if you have any other questions, you can leave a message or send me a private message, and I will reply to you in time. If you have better suggestions, you are also welcome to leave a message in the message area to share!

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