Spicy Braised Pig's Trotters in Brine Production
1.
Prepare all the spices: Before I returned to my hometown, I thought I didn’t lose the old brine, so I just bought a few home-cooked dishes online. I have star anise, cinnamon, bay leaf, grass kou, fennel, fennel, pepper, grass fruit. , Licorice, I don’t know anything else. I went to the supermarket a few days ago and saw a bag of halogen materials and bought a bag and removed it by the way. [The thing to remember is about the types of spices, don’t have to be too many, choose a few you like Taste, otherwise the taste of traditional Chinese medicine and astringency will affect the taste. But licorice has the effect of improving freshness and reconciling various flavors, so it’s best to have it. Chinese medicine stores have it.]
2.
In fact, there are too many ingredients for marinating, just pick what you like, because I just marinated a big pot a few days ago to entertain guests. Today I just bought some for the sake of improving the brine and making recipes.
3.
Of course the big trotters are indispensable, the family likes to gnaw and buy them and use a knife to trim the hairs clean for later use.
4.
Peel the scallions and cut into long sections
5.
All the ingredients should be soaked in warm water for about half an hour before being put into the pot. One is to remove the dust on the spices, and the other is to remove the heavy smell of Chinese medicine.
6.
Wash the tangles with green onions. Haha, I am afraid that they will spread after cooking. I used thread to reinforce the other ingredients and wrap them with gauze. They must be tied with thread when they were boiled with rubber bands and they were disconnected last time. , I am depressed
7.
Now let’s make the big bone soup, wash one or two of the bones, and then blanch the water in the pot and wash the foam with warm water.
8.
Fill the electric high pressure cooker with water, put in the freshly washed bones, and cut three slices of ginger
9.
It takes about an hour to take out the scum and oil on it, and take out the tube bone
10.
Put the tube bone soup into the marinated pot, add all the prepared marinade packets, green onion segments, and green onion knot segments
11.
Add a little more light soy sauce, two spoons of Shao wine
12.
Two spoons of soy sauce, a little salt, MSG [Traditional brine generally does not need to add MSG, but most of the fresh brine is not delicious, so you can add an appropriate amount]
Often marinated animal-based raw materials with strong umami taste, the fresh fragrance of the brine will become stronger and stronger. After a long time, it will be a good brine in a pot.]
There is also beef and mutton that has a stronger taste, it is best to marinate it separately...
13.
Because I love spicy food, I put some dried chilies in it. I personally think that the spicy flavor is more appetizing.
14.
After it is boiled, turn to low heat, simmer for 40 minutes and then turn off the heat. If you have time, it will be better if you simmer it in advance and simmer overnight.
15.
Now we blanch all the ingredients that need to be marinated, and I put some white wine to remove the fishy smell
16.
After boiling, drain the water and wash it all with warm water one by one and drain the water.
17.
After the brine is simmered, we will start marinating now. Generally speaking, we need to put the ones that are not easy to cook first. I first put the trotters and boil them for about 20 minutes, and then add a little brown sugar for coloring. But don’t put too much, it won’t taste good when it’s sweet
18.
The next step is to put in duck feet, this thing is really not easy to get familiar with
19.
Finally, put duck heads, duck wings, duck racks and so on. During the marinating process, always check the color, aroma, saltiness, and whether the broth is sufficient, and what to make up for. The final marinating time is based on your family’s The taste, some people like it to be harder, some people like it to be softer and more tasty. After the marinade is good, turn off the heat and continue to cover and simmer for a while, the taste will be better
20.
This is the old brine marinated, the color is different, a pot of brine soup is well marinated, and it is well maintained. [1 Before storing the brine, you need to boil it to remove the slick on the surface, and then clean the foam, and filter the sediment with a muslin cloth. , Be sure to keep the brine clean
2. After cooling, put it into a clean, oil-free and water-free container. If used frequently, seal it and refrigerate it, but it needs to be boiled frequently. If it is not used for a long time, it should be sealed and frozen.
21.
Look at this color, if you are tempted, I want to hug one and nibble before I finish taking a picture.
22.
It’s impossible to hold a large pig's hoof and use a knife to change it into a small piece for later use.
23.
Food is warm, because there is the temperature of the palm, treat food with heart, treat family kindly, and live a serious life. This life may be ordinary without much achievement, but every day is very happy and contented!
Tips:
Those who like food can follow me weixin: Rei6421, and I can also follow my weibo: Mei Sister’s Petty Bourgeoisie. On WeChat, I usually share some of my daily delicacies. If you don’t know how to trust me, there are also food groups you can apply for.
