Bacon Pork Knuckles
1.
1 fresh pork knuckle, chop slightly, but keep it unbroken, spray a layer of vodka on the surface, and wait until the liquor is absorbed. Other highly liquors can be used.
2.
Spread the pork knuckles evenly with salt and pepper powder. The salt and pepper powder I use directly, you can also use Chinese pepper and salt together as salt and pepper, but the meat will be saltier, so when you cook it later, you need to cook it to remove some of the salt.
3.
Put the pork knuckles in the fresh-keeping box, put them in the refrigerator for 10 days, take them out on the third day, and then discard them if there is water, and sprinkle some salt and pepper powder. After 10 days, the pig's knuckles can be taken out and eaten directly. If you want to keep it, wash off the salt and pepper powder on the pig's hands, then dry the surface of the pig's knuckles, cut into blocks, and freeze them in the refrigerator.
4.
I just prepared to eat it directly. Wash the salt and pepper powder on the pig's hands, cut into pieces, take some sliced green onion and ginger and boil it into green onion and ginger water. Put the pig's knuckles in and cook for 5 minutes to remove some of the salt. Remove and set aside.
5.
1 white radish, cut into pieces and set aside
6.
Put the blanched pig's knuckles into the soup pot, add appropriate amount of green onion slices and ginger slices, add boiling water and simmer for an hour. Note that you need to use boiled water here. Add the white radish after one hour and simmer for another half an hour.
7.
The stewed soup is milky white, the lean meat tastes very tender, the pork tendons are soft and glutinous, it is very tasty, add a proper amount of shiitake mushroom extract and pepper, and eat it ~ pay attention to the saltiness of the soup first, and then decide whether to add it salt. There is no mushroom essence that can be replaced with chicken essence.
Tips:
After blanching the pork knuckles, be sure to heat the water when stewing.
