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Preparation and formulation of authentic Pig feet in Longjiang

1. The production and formula of Longjiang authentic pig feet are as follows: main ingredients: pig feet 1, ginger about 1 jin. Excipients: right amount of sweet vinegar, right amount of sugar, 8 eggs, right amount of soy sauce, right amount of cooking wine. Blanch the pig's feet slightly and control the water to dry, stir-fry for a while. The ginger flattened, poured the sweet vinegar into the casserole and brought to a boil with the ginger. Boil the eggs and control the moisture with the flower knife. Put all the ingredients into the pan (without salt) and simmer for 20-30 minutes.

2. Main raw materials: pig's feet and marinade. Wash pig's feet in cold water and add cooking wine, sliced ginger and green pepper. Fire and cook for about 10 minutes, then salvage the blood foam halfway. Pick up the pig's feet that are blanched, wash them and drain them for use. Take a small bowl, add half a million grams of spicy marinade, mix with 100 grams of cold boiled water and mix well. Drain the pig's feet, put them into a deep basin and add the marinade sauce.

3. Two front legs of pigs, a big ginger, a whole garlic, a handful of chives, half a bowl of soy sauce, a big spoon of sugar, and 5 rice bowls of rice wine. Remove the hair from the pig's feet, wash and cut into sections, keep only the green onions, peel the garlic, peel the ginger and cut into pieces. Put cold water in the pot and boil the pig's feet. After boiling, see the foam flameout, pour the water away and wash the pig's feet clean. Prepare 1 bowl of soy sauce, 2 bowls of sugar, 1 spoon of rice wine, 1 bowl of rice wine, 5 rice bowls.

4, meat processing, pig foot blood needs to be fried in hot water, and then remove pig hair, other meat refer to this method. Halogenation: add halogen package (star anise cinnamon, etc.) to the steel pot, put the meat into the stew after boiling, divide the halogenation time according to different meat products, and separate the fishy smell and no fishy smell, and add the broth.

The practice of Longjiang stewed pig feet.

1. Soak the cleaned pig elbows in clean water for half an hour, soak the blood out, then soak the pig elbows in a pot of water, and blanch the pig elbows in slow heat. Soak the pig elbows in cold water, add some ice and soak the pig elbows. Pack and rinse all kinds of halogen with a halogen bag. Use a soup pot with a bamboo woven pad on the bottom to prevent sticking to the bottom.

2, meat processing, pig foot blood needs to be fried in hot water, and then remove pig hair, other meat refer to this method. Halogenation: add halogen package (star anise cinnamon, etc.) to the steel pot, put the meat into the stew after boiling, divide the halogenation time according to different meat products, and separate the fishy smell and no fishy smell, and add the broth.

3. Main raw materials: pig's feet and marinade. Wash pig's feet in cold water and add cooking wine, sliced ginger and green pepper. Fire and cook for about 10 minutes, then salvage the blood foam halfway. Pick up the pig's feet that are blanched, wash them and drain them for use. Take a small bowl, add half a million grams of spicy marinade, mix with 100 grams of cold boiled water and mix well. Drain the pig's feet, put them into a deep basin and add the marinade sauce.

4. Two front legs of pigs, a big ginger, a whole garlic, a handful of chives, half a bowl of soy sauce, a big spoon of sugar, and 5 rice bowls of rice wine. Remove the hair from the pig's feet, wash and cut into sections, keep only the green onions, peel the garlic, peel the ginger and cut into pieces. Put cold water in the pot and boil the pig's feet. After boiling, see the foam flameout, pour the water away and wash the pig's feet clean. Prepare 1 bowl of soy sauce, 2 bowls of sugar, 1 spoon of rice wine, 1 bowl of rice wine, 5 rice bowls.

5. Stewed pig feet: 500 grams of pig feet, 2 green onions, 5 garlic, 1 red pepper, 2 star anise, 3 tablespoons soy sauce, 2 tablespoons rock sugar, 2 tablespoons rice wine, 1 tablespoon oyster sauce, 1 tablespoon fresh chicken powder, water 700 minced pork feet, chop into small pieces, blanch in boiling water until discolored, remove and drain. Wash green onions and red chili peppers into sections; rinse garlic, peel and pat flat; set aside.

6. Put the pig's feet in the pan and stir-fry with rock sugar until golden brown. Add 1000 ml of water, 500ml of soy sauce and 1000 ml of rice wine to the pot to bring to a boil. Then add the garlic kernels, green onions and hot bean sauce to the stewed pot to cook. Use small bittern for 30 minutes, then turn off the heat and cover and simmer for about 30 minutes.

What is the production and formula of Longjiang authentic pig feet?

Longjiang authentic pig foot production and formula are as follows: main ingredients: pig foot 1, ginger about 1 jin. Excipients: right amount of sweet vinegar, right amount of sugar, 8 eggs, right amount of soy sauce, right amount of cooking wine. Blanch the pig's feet slightly and control the water to dry, stir-fry for a while. The ginger flattened, poured the sweet vinegar into the casserole and brought to a boil with the ginger. Boil the eggs and control the moisture with the flower knife. Put all the ingredients into the pan (without salt) and simmer for 20-30 minutes.

Recipe: 400 grams of pig feet, 8 slices of ginger, 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of cornflour, 1 tablespoon of pepper, pepper, star anise, 1 tablespoon of wine. Practice: meat processing, pig foot blood needs to be fried in hot water, and then remove pig hair, other meat refer to this method.

Then prepare the seasoning. Heat the soup in Liuting and set aside. Put the hoof in cold water first. Add 2 slices of ginger to blanch, remove and rinse. Then burn the stew until it melts and add the hoofs. Pour in all the seasonings.

There are two front legs of pig, a big ginger, a whole garlic, a handful of chives, half a bowl of soy sauce, a big spoon of sugar, and 5 rice bowls of rice wine. Remove the hair from the pig's feet, wash and cut into sections, keep only the green onions, peel the garlic, peel the ginger and cut into pieces. Put cold water in the pot and boil the pig's feet. After boiling, see the foam flameout, pour the water away and wash the pig's feet clean. Prepare 1 bowl of soy sauce, 2 bowls of sugar, 1 spoon of rice wine, 1 bowl of rice wine, 5 rice bowls.

The practice of Longjiang stewed pig feet and the formula of spices

Recipe: 400 grams of pig feet, 8 slices of ginger, 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of cornflour, 1 tablespoon of pepper, pepper, star anise, 1 tablespoon of wine. Practice: meat processing, pig foot blood needs to be fried in hot water, and then remove pig hair, other meat refer to this method.

Soak the pig's feet in clear water for about 1 hour and soak the blood out. Put the pig's foot into the pot with clean water, add sliced ginger, green onion and cooking wine, cook for 15 minutes, let the pig's foot be basically cooked, drain and set aside. Then put the pig's foot into the old brine, boil it over high heat, turn it over medium heat for about 20 minutes, look at the degree of ripe pig's foot and easily pierce it through with chopsticks, then turn off the fire and soak for 3-6 hours.

Raw materials: 2 pig feet, 1000 ml rice wine, 1000 ml water, 500ml soy sauce, 20g rock sugar, 4 garlic kernels, 2 tablespoons spicy bean sauce and 2 green onions. Wash garlic kernels and scallions, smash garlic kernels and cut green onions into sections for use. Heat the wok and put the rock sugar into the pan and stir-fry it to become scorched. Put the pig's feet in the pan and stir-fry with rock candy until golden brown.

After the pig's feet are cut into pieces, scald them with water and remove them. Boil the pig's feet, ingredients, peanuts and spices over high heat for 15 minutes. Put the stewed pig's feet into a large bowl and garnish with parsley.

Halogen: 1 grass fruit, 1 Shannai, 1 tangerine peel, 1 cinnamon, 1 licorice, 1 octagonal, 1 pepper. 2 onions, 4 slices of ginger, half cup of rice wine, 2 cups of kettle bottom oil (or shade oil), 8 cups of water, half cup of rock sugar. Practice: put halogen 1 into a cotton bag, close the mouth and tie it up and set aside. Pat the spring onions and cut them into large pieces. Take a deep pot and bring all the ingredients to a boil to make a portion of Wanluan pork foot gravy.

The recipe of Longjiang stewed pig feet

1. Recipe: 400 grams of pig feet, 8 slices of ginger, 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of cornflour, 1 tablespoon of pepper, pepper, star anise, 1 tablespoon of wine. Practice: meat processing, pig foot blood needs to be fried in hot water, and then remove pig hair, other meat refer to this method.

Wash pig's feet in cold water and add cooking wine, sliced ginger and green pepper. Fire and cook for about 10 minutes, then salvage the blood foam halfway. Pick up the pig's feet that are blanched, wash them and drain them for use.

3. Main ingredients: pig's feet 2 formulations: star anise, dried chili, fragrant leaves, star anise, Angelica dahurica, grass fruit, cinnamon (wrapped in a halogen bag) seasoning: ginger, sugar, soy sauce, light soy sauce, chilli sauce, oil consumption, cooking wine, ginger, garlic, green onions, sesame 3 tablespoons production method: (1) chopped pig feet into small pieces, put clear water into pig feet and boil, add cooking wine, spring onions, ginger and skim to remove foam. Remove and rinse in clean water.

4. Longjiang stewed pig feet: pig's feet, ginger, spring onions, garlic, chili, sugar, soy sauce, five-spice powder (each appropriate amount) cut the pig's feet in half in advance, then wash them and set aside. Then prepare other ingredients, cut the spring onions, sliced ginger, chopped garlic and pedicled chili. Boil the water in the pot, put the ginger, spring onions and pig's feet in the pot and blanch the blood, bring the fire to a boil for a minute to get out.

The method of making authentic pig feet in Longjiang

There are two front legs of pig, a big ginger, a whole garlic, a handful of chives, half a bowl of soy sauce, a big spoon of sugar, and 5 rice bowls of rice wine. Remove the hair from the pig's feet, wash and cut into sections, keep only the green onions, peel the garlic, peel the ginger and cut into pieces. Put cold water in the pot and boil the pig's feet. After boiling, see the foam flameout, pour the water away and wash the pig's feet clean.

Soak the cleaned pig elbows in clean water for half an hour, soak the blood out, then soak the pig elbows in a pot of water, and blanch the pig elbows in slow heat. Soak the pig elbows in cold water, add some ice and soak the pig elbows. Pack and rinse all kinds of halogen with a halogen bag. Use a soup pot with a bamboo woven pad on the bottom to prevent sticking to the bottom.

Meat processing, pig foot blood needs to be fried in hot water, and then remove pig hair, other meat refer to this method. Halogenation: add halogen package (star anise cinnamon, etc.) to the steel pot, put the meat into the stew after boiling, divide the halogenation time according to different meat products, and separate the fishy smell and no fishy smell, and add the broth.

Main raw materials: pig's feet and marinade. Wash pig's feet in cold water and add cooking wine, sliced ginger and green pepper. Fire and cook for about 10 minutes, then salvage the blood foam halfway. Pick up the pig's feet that are blanched, wash them and drain them for use. Take a small bowl, add half a million grams of spicy marinade, mix with 100 grams of cold boiled water and mix well. Drain the pig's feet, put them into a deep basin and add the marinade sauce.

Longjiang authentic pig foot production and formula are as follows: main ingredients: pig foot 1, ginger about 1 jin. Excipients: right amount of sweet vinegar, right amount of sugar, 8 eggs, right amount of soy sauce, right amount of cooking wine. Blanch the pig's feet slightly and control the water to dry, stir-fry for a while. The ginger flattened, poured the sweet vinegar into the casserole and brought to a boil with the ginger. Boil the eggs and control the moisture with the flower knife. Put all the ingredients into the pan (without salt) and simmer for 20-30 minutes.