Brine Pierced Hoof

Name: Brine Pierced Hoof
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1250g Pig bladder; 1 spoon Soy sauce; a little Tangerine peel; 3 pcs star anise; 5g salt; 5g pepper; 3g clove; 1 piece Tsaoko; 3g Fennel; 5 slices ginger; 7 Dried chili; 50ml Cooking Wine; 30g crystal sugar; 3g garlic

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

To tie the hoof is to use the hoof to remove the bone, then blanch it, wash it, roll it up with gauze, tie it tightly with a thread, add it to the brine and cook it, wait for it to cool and cut into slices for consumption. This dish is connected with skin and meat. It also has the tendons of the hooves and the taste is fresh and tender with Q bombs. This dish is not difficult to prepare. The most important thing is to wipe off the fat of the pigskin with a knife and wash it. The finished product tastes good or bad. This step plays an important role.

Brine Pierced Hoof

1. The bones are removed after cutting the middle of the hoof

2. Scrape the surface of the pigskin with a knife and wash it off with warm water

3. Boil the pot in cold water and remove it and wash it

4. Prepare the seasoning and wrap it with gauze

5. After blanching, the hoofs are cut in half and put on the gauze with the skin facing down.

6. Tie tightly with thread after rolling up

7. Prepare ginger slices, dried chilies and rock sugar

8. Pour clean water into the pot, add the hoof, and pour in all the seasonings. The water should be able to submerge the food.

9. Add 2 scoops of light soy sauce

10. Add cooking wine

11. Cover with high heat and burn to the surface of bubbles

12. Open to remove the foam, then cover, turn to medium-low heat and cook for 1 hour

13. Wait for the brine to cool down before picking up the hoof and letting it cool

14. Use fresh soy sauce and minced garlic to make a juice

15. After cooling through, slice it and enjoy

Tips:
1. Food with meaty skin must be picked up after it has cooled completely. Such pigskin will not taste like rubber bands after it is cold.
2. The spices of the brine can be adjusted according to your preference.
3. After the high heat is boiled, turn to medium and low heat. Use high heat to boil the brine for a while, and the food is still half-baked.

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