Honey Zong Xiang Ice Hoof
1.
After the cold fresh pig's trotters are cleaned, for the convenience of eating, choose to remove the bones (or not to remove the bones), and apply the whole body with rice wine
2.
Then tie the hooves with a rope to form the prototype of the hooves
3.
Prepare the spices
4.
Put the above spices (except ginger) into the soup bag
5.
Put the seasoning bag, zong leaves, and ginger into the pot
6.
Put in the trotters fat, add water, the amount of water only needs to submerge the trotters
7.
Add light soy sauce, dark soy sauce, rock sugar, rice wine, etc.
8.
After it is boiled, simmer on a low heat. During the period, you can add salt to taste according to your own taste. It is usually about 60 minutes. Specifically, you need to use chopsticks to smoothly poke the pig's trotters into the fat skin to judge whether it is cooked. Turn off the heat and continue to soak in the soup About 30 minutes
9.
Pick up the fat pig's feet and put it in the refrigerator for about 4 hours
10.
Take an appropriate amount of boiled hoof soup, pour in an appropriate amount of water and starch to thicken it after boiling, and finally season it according to your own taste, so that the honey is made
11.
Take out the hoof from the refrigerator, remove the rope, cut into slices of suitable size, drizzle with honey, and serve. The meat pastry is tender and melts in the mouth. The meat is crisp but not rotten. It is delicious and rich in texture. Especially the fatty meat has a fat but not greasy taste and a strong fatty fragrance. This ice hoof will be eaten after refrigeration, and the meat will be more Tighter, better taste, best appetizer, edible all year round
12.
Take a look at the cross-sectioned noodles, the meat is tight and delicate, and other dipping sauces can also be used, such as Western basil sauce is also a good choice, a mix of Chinese and Western, completely according to your own preferences
Tips:
The method of binding with rope can maintain a good shape, a tight taste, and a flexible meat. If you like the soup, you don't need to tie it. When you put it in the refrigerator, mix a part of the broth and slice it after solidification. The taste is also very good.
