Crispy Boneless Hooves

Name: Crispy Boneless Hooves
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 Trotters; 1 package White brine; 3 pieces shallot; garlic; ginger; Dried chili

by Multi-cun Yellow Cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

I recently watched the new work "Chunjiao Save Zhiming" directed by Peng Haoxiang
One of the lines

"When you encounter the most danger, the first person to think of in your mind is the right person in your heart"

Maybe not everyone has the opportunity to be in the "most dangerous time", but for family members, whenever you think of them, there will be pictures of sharing food in your mind.

Maybe this is

Taste of home

My grandfather’s favorite dish in the impression of braised yuan hooves. For a few years, there was a Sichuan restaurant near my grandpa’s home. Every time I went, my grandpa would order this dish.

Today, the old dishes are newly cooked at home to make the taste of the restaurant

Ingredients

Crispy Boneless Hooves

1. Cut the yuan hoof to the end along the direction of the leg bones

2. Then use the tip of a knife to slowly peel off the leg bones from the meat.

3. Wrap the raw hoof meat with twine, and tie it as tightly as possible.

4. Leave it in the water for 15 minutes.

5. Take out the yuan hoof after the water is completed.

Use a rake/fork to pierce as many small holes in the skin as possible.
(Helps to overflow the lard when roasting)

6. Put it into the soup base mainly made of white brine and cook for 2-3 hours.
(I made the white brine: star anise, pepper, grass fruit, cinnamon, bay leaf, green onion, ginger and garlic)

7. After removing the boiled hooves, cut off the twine.
(At this time, Yuan Ti has been finalized)

After applying a thin layer of soy sauce, let the surface dry in a ventilated place.
(If you don’t feel sticky to the touch, the drier the skin, the crispier the baked effect will be)

8. Put the dried hooves in the oven.

400 degrees Fahrenheit/200 degrees Celsius, roast for 40 minutes;

350 degrees Fahrenheit/170 degrees Celsius, bake for 5-10 minutes;
(This process should pay close attention to the changes of the skin, don't burn it)

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Id: ChubbyLens

Tips:
1. While it is hot, cut the skin and skin of the yuan hoof into small pieces, and try to have flesh and skin on each piece.

2. The whole process of cooking the hooves did not put any seasoning, but absorbed the flavor of the spices in the white brine. Therefore, it is recommended to use a dry powder form (a mixture of sea salt, chili powder, and cumin powder) for the dip.

3. In order to get a better appearance, Yuanhu try to pick some with smaller diameter difference between top and bottom.