Bind

Name: Bind
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Hoof; 2 sections Lotus root; Some Ginger garlic; Some crystal sugar; Some pepper; Some White wine; Some star anise; Some Cinnamon; Some Bay leaf; Some Fennel; Some Licorice; Some ginkgo; Some Five spice powder; Some MSG; Some Soy sauce; Some Cooking Wine; Some salt

by Scarlett WH

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Today I prepared some big dishes for everyone---Jianbang (for this name, I always feel that it is not elegant, but I can't find a more suitable name, because it is not only vivid, but also very appropriate). For it, I always have a special plot, it is one of my grandma's specialty dishes.

In my impression, my grandmother is a very capable woman, mending clothes, washing and cooking. . . All housework became so easy under her skillful hands, and it was so beautiful to do. When we were young, some of our children lived at my grandmother's house, and she always changed simple dishes into delicious dishes for us. Especially during the New Year’s Day, when she showed her talents, the meals for the family of more than 20 people were all made by her alone. Although there were mothers who helped them, they had to eat well for everyone. Affordable, grandma always does it herself, it can be described as hard work, let us eat happily.

This "bundle" is the table that will be served on the New Year's Eve dinner every Chinese New Year, and it is a very popular dish. But when I was young, I only saw my grandmother do it, and I never wanted to learn it. I was too young to feel that I might not be able to eat it for a day. It was not until the death of my grandmother that everyone reunited to celebrate the New Year. They found that although the mothers, sisters, and uncles made some dishes according to my grandmother's previous preparation methods, they did not taste so original, and they seemed to lack faults. But fortunately, the taste of this family-renowned dish "Jianban" is not worse than that of grandmother's mother after learning it.

Now I can feel this kind of regret, and I have the consciousness to learn early, so I bought the raw materials, specifically asked my mother for advice, and learned how to cook this family dish. Let’s learn and learn together. "

Bind

1. The prepared string used to tie the hoofs is blanched with boiling water for a few minutes;

2. The skin of the boneless hoof was scraped dry with a knife;

3. With the skin facing down, evenly spread salt, pepper, monosodium glutamate, and five-spice powder on the meat, massage it for a few times, and then evenly sprinkle with minced ginger and garlic;

4. Roll it up

5. Wrap the hoofs horizontally and vertically with string and tie them tightly;

6. Put it into the pressure cooker, and put two lotus roots incidentally;

7. Prepare aniseed: star anise, spiced, cinnamon, pepper, bay leaf, cumin, licorice, ginkgo, etc.;

8. Wrap it with gauze and put it in the pot, then put green onions, ginger slices, light soy sauce, cooking wine, dark soy sauce, rock sugar and appropriate amount of water over the raw materials;

9. After the pressure cooker is turned on, turn to low heat for 40 minutes, turn off the heat, and soak in it for more than three hours;

10. After taking it out, slice into a plate.

Tips:
1. Debone the hoof first (this step can be handed over to the salesperson), clean the hair and impurities on its surface, and then use a knife to further clean the epidermis;

2. Put salt, pepper, monosodium glutamate, and five-spice seasoning into the hoof, then grab it with your hands, massage it a few times, and then evenly sprinkle with garlic and ginger;

3. The bladder string should be blistered first, disinfected, and then used for binding. It must be tied tightly, horizontally and vertically. It does not matter if it is not easy to grasp at the first time. It does not matter if you tie it a few more times, as long as you tie it tightly. some;

4. The stewed aniseed can be according to what you usually use. If you have marinade, it is better; you can also directly add the stewed bag and add some star anise, cinnamon, pepper, dried chili, etc., and wrap it with a filter cloth;

5. Put the bundled buns and the large material bag into the pressure cooker together, then add the right amount of ginger, green onions, light soy sauce, dark soy sauce, cooking wine, white wine and rock sugar, etc., and then add the right amount of water to submerge the raw materials;

6. After the pressure cooker is turned on, turn to low heat. After forty minutes, turn off the heat and let it continue to soak in the marinade for more than three hours, which can be overnight;

7. If you think it would be wasteful to make just one hoof, like me, add some lotus root, kelp, etc., a pot can produce a variety of delicious food.