Name: Fairy Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 Pork knuckle; 5L Braised soup; Some Rice wine; (Wang Shouyi) 1 pack Halogen material; Some Vinegar; Some salt; Some Soy sauce; Some Miso; Some ginger; Some shallot

Fairy Meat

by Ximing

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The hoof was considered as scraps of pork in ancient times, but the hoof in the classical Chinese refers to the pig's knuckle, not our current pork knuckle. The ingredients such as pig's knuckle are not up to the standard of the feast, but it is done properly. But there is unexpected deliciousness. Today, my pork knuckle is used instead of pork knuckles to cook a dish of "sacred meat" mentioned by Yuan Mei in "Suiyuan Food List". This dish is very particular about steaming with soy sauce and wine. We have made some improvements and made a little improvement. Today, the richness of our seasonings and ingredients is far beyond the family banquet of the upper class in ancient times. I am afraid that this "fairy meat" can not restore the taste of 200 years ago, but I hope it has Its own unique flavor. "

Fairy Meat

1. In fact, the making of braised soup is very personal. My braised soup has been used for a long time. It has been mixed with various meat and seasoning flavors. In fact, it is difficult to say how to make it, but Wang Shouyi’s braised sauce is used to make what The first pot of braised soup is still very good.

2. Boil the old braised soup, add green onion, ginger, vinegar, salt, soy sauce, and miso to taste.

3. Pork knuckles are blanched in a pot and simmer for one hour.

4. Prepare a small porcelain bowl and add rice wine.

5. Put in the freshly marinated pig's feet, add the stewed soup in the pot to soak the pig's feet.

6. The porcelain bowl is simmered or steamed slowly for one hour over the water, so that the aroma of the wine and the marinated aroma are fully mixed