Hoof is a beautiful skin, but unfortunately the oil content is high, and the fatty taste is often deterred. Although the classic dishes of Dongpo Elbow seem to be eaten everywhere, in fact it is hard to find. It makes me feel awkward to eat a lot of pieces, and there are very few memories. The elbow is a kind of thing that requires great patience to treat the white pig's pig's chop meat into the soft and sturdy mouth. The time and energy required for this process is not the name of the mountain. The tourist souvenirs can be expressed. Look at the bones that can be easily extracted. I don't have to describe how sticky the taste is. Pig elbow subcutaneous fat is very rich, remove the fatty taste and have the following private cheats. It is more beautiful to use the method of frying sugar color than the old soy, and the color will be more rosy. But the hoof scorpion itself has a lot of oil, and then the oil is too greasy with the oil, so I changed to boiled water. Dissolve the sugar in a small amount of water and cook the caramel color. The color is just as beautiful and no extra fat is added. First use a lot of water to boil the hoof to soft rot, so that a lot of oil will enter the broth, and the slick oil and part of the broth will be removed before the final step, which will effectively remove the greasy feeling. Tangerine and clove are two very useful spices to deal with fatty feelings, which can bring a fresh taste to the dishes.
Cut the onion and slice the ginger for use. After the hoof is cleaned, put it in the pot, add the water that can pass it, add half of the onion, half of the ginger and 3 tablespoons of cooking wine.
Wrap the small particles of octagonal cloves with gauze for use
Open medium and small fire, put rock sugar in the saucepan, add about half a bowl of water to about 100ml, let the rock sugar heat to dissolve and turn into caramel color, the whole process takes 10-15 minutes
When the sugar color turns dark amber, immediately pour a lot of hot water and throw the spices into the slightly aroma.
Put in the hoof, the remaining cooking wine, onion and ginger, add boiling water to the soup can basically soak the hoof
After boiling, turn to the minimum fire, cover the lid and cook for 2 hours or more. Turn the hoof over several times in the middle.
At this time, the hooves have been basically soft and rotten. At this time, remove all the sundries from the spices in the pot, and transfer half of the soup without using it. Pour the soy sauce in the remaining soup.
At this point, the lid was opened and the fire began to collect. Pick up the soup every few minutes and pour it over the surface of the hooves. Turn it over from time to time, pay attention to the uniformity of the color, and the whole process takes about 40 minutes.
When the soup begins to thicken, remove the hoof and put it in the dish for use. Continue to collect the broth in the pan until the color is thick and foaming, and then pour it onto the hoof.
1, boiled sugar color should be patiently cooked slowly with medium and small fire, until the syrup thick foaming began to turn into gold to watch closely, be careful not to burn. In the process of syrup tanning, it is not necessary to stir it, but to shake the pot to make it evenly heated. 2, if the family has old brine, you can add a few spoons when cooking hooves 3. Don't throw away the soup that was transferred before the juice is collected. You can continue to use it to distill other things, or use it as a soup when you cook braised vegetables. 4. When the juice is collected, the hoof is already rotten and the meat is rotten. Be careful not to break the overall shape.