[Steps of white-cut pork hands with endless aftertaste of Shajiang, and how to make good white-cut pork hands with endless aftertaste]

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Infinite aftertaste of sand ginger white cut pig hand

When the weather is hotter, I like to eat this kind of white-cut pork hand very much. It is refreshing and not greasy, especially with ginger and peanut powder, the fragrance and taste are by going up one storey.

Food Ingredients

Pig's Trotter 1 only

cooking wine 1 scoop

Green pepper 1 catch

Welsh Onions 3 paragraph

Ginger 3 pieces

Shajiang 2 pieces

Red Onion 2 large

Raw smoke 1 scoop

Salt 1 scoop

peanut oil right amount

Step

The pig's front hoof bought in the vegetable market is whole and the big bone is removed.

I used to think that the original pig's trotters were tied and fixed and put into the pot, but the back elbow was not tied tightly and could only be changed. Cut out the elbow and spread it.

This pork elbow is relatively large. If it is tied in the original direction, it will be thick and short. So I changed the direction, rolled it up from the longitudinal direction and fixed it with plastic wrap.

Fixed elbow rolled into the refrigerator for 1 night

Take out the shaped elbow, remove the plastic wrap, and tie the elbow tightly with cotton thread and wrap zongzi. Simply put, the cotton thread is wrapped around the elbow first and then tied with a fast knot. Note that the short side of the cotton thread is a little longer than the length of the elbow, and the long part is enough to wrap around several times. Then the short side is fixed, the long side goes around the elbow, makes a living knot with the short side after a circle, and ties it all in.

All tied up like this

In order to prevent the cotton thread from loosening when cooking, you can tie it again in the opposite direction.

The largest pot in the family can only barely put the pig's trotters into it, add cold water, green pepper, scallion segments, scallion knots, cooking wine, ginger slices and appropriate amount of salt to boil over high fire.

After the big fire was boiled, it was boiled over medium and small fire for 40-45 minutes. At this time, it was found that the pig's hands were pitifully deformed because the chopsticks were not tied up and shaped.

Soak the boiled pork hands in ice water to cool down, and add a proper amount of white vinegar to the ice water, which can make the pork skin more Q-elastic.

You can dip it at this time. Appropriate amount of ginger and red onion

Sliced ginger and red onion

Use a manual garlic puller to cut the ginger and red onion into pieces.

Stir-fried peanuts are also packed into pieces. I am lazy and didn't make them very broken. In fact, it is all right. There are different tastes between large particles and small particles.

Shajiang powder, red onion powder and peanut powder are put into a bowl, and half a teaspoon of salt, 1 spoon of soy sauce and 1 spoon of cold and white rice are added. It is recommended to try the taste and adjust it according to your own taste.

Drizzle with hot oil and the dip is ready.

Cut the cotton off the chilled pig's trotters

After cutting into pieces, I set the plate. I didn't cut it well enough. It was a little too thick.

Drizzle with dipping sauce and chopped green onion, and you're ready to start.

You can also add some coriander, chili, etc. Anyway, this dish is very refreshing to eat as a cold dish, and it tastes delicious after heating. Shajiang is a bright spot, and peanut powder is indispensable.