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How to send a pig's hamstring?

Oil hair: cold oil into the pot, the tendons first shrink and then expand, turn with a leaky spoon in the pot, see white bubbles appear on the tendons, see the fire cool down, wait for the bubbles to shrink and then heat. When the hamstring is enlarged, it will be broken as soon as you argue.

Water hair, first wash the dried pig tendon in warm water, boil it in a cold water pot, simmer for about two or three hours, remove, tear off the outer skin, change to the pot with new water, cook slowly over low heat, and when it is soft and transparent, remove it and put it on a new blister.

The increase of pig tendon is 1: 6, there are two kinds of pig tendon, oil hair and alkali hair.

First put the salt and tendon in the pan and stir-fry. Stir-fry the hamstrings until they contract. Take out the pan and filter out the salt. Pour the vegetable oil into the pot. When the oil is cold, put the tendon fried in salt into the pot and let the oil heat up slowly.

After smashing the tendon with a wooden stick, soften it and soak it in water for 12 hours. Add water, steam or stew for 4 hours. when the tendons are soft, soak in water for 2 hours, then fish out. Remove the outer fascia, then wash it with clean water, and remove the remaining meat with hamstring.

You need a hair system before you can cook. After soaking the pork tendon in clear water, boil it over low heat until it is big enough to cook.

How to cook pig tendons?

1. Prepare the right amount of fresh pig tendons and seasoning first. Heat the oil in the wok, add the shredded ginger, garlic and red pepper to taste; add a spoonful of Douban to stir-fry the red oil and season with the right amount of sugar; stir-fry the pork tendon a little and stir-fry the wine and season with salt.

2, answer person's supplement 2009-04-29 00:33 Sha Shen Yu Zhu Zi Ren Pig tendon Soup material: sand ginseng, Polygonatum odoratum both 25 grams, Coix seed 10 grams (available in Chinese medicine stores), pig tendons, pork chops 250g each, 3 slices of ginger.

3. Practice: (1) squeeze the pork tendon and put it into a bowl, then add salt, monosodium glutamate and rice wine to adjust the taste, and mix it with peanut oil. (2) take another bowl, put the fermented noodles into, then mix well with a little water, add alkali (to remove the sour taste), egg yolk, flour into a paste, put in the hamstring to grasp well.

4. What I choose here is cooked pig's hoof. First, cut off the part of the pig's hamstring with a knife, put the bone aside, and then cut the hamstring as shown in the picture and ready for use.

5. 250g pork tendon, red pepper, 1 spring onion section, appropriate amount of ginger, 1 tablespoon cooking wine, 1 tablespoon table salt, right amount of sesame oil, right amount of starch, right amount of pepper, blanch and boil the tendons in boiling water for a while, remove and drain.

6. Material: 250 grams of fresh pig tendon. Excipients: Dongru 6 grams, magnolia slices, ham 50 grams, soy sauce, cooking wine, onions, starch 13 grams each, ginger 8 grams, salt, monosodium glutamate 3 grams, soup 250 grams. Boil the raw tendons in water, then remove them and rinse with cold water to remove the glue. Cut into two sections.

How can pig feet be fried to be crispy?

1. First of all, make a pig's foot ring, this tool is indispensable, and the end of the long iron bar is welded with a round iron. Put sticky rice noodles and cassava starch on a plate (the ratio of sticky rice noodles to cassava starch is 4-7), then add the right amount of salt and chopped leeks, then add water, the ratio of water to ingredients is 1-1, stir well.

2. Stir the japonica rice flour and cassava powder in the ratio of 3 to 7, and add water to make the powder ready for use. The stuffing of pig feet is diced taro (raw taro is OK, but steamed taro is more delicious), cooked red beans, raw onion beads, five-spice powder, refined salt, stir well.

3. The stuffing of pig feet is diced taro (raw taro is OK, but steamed taro is more fragrant), cooked red beans, raw onion beads, five-spice powder, refined salt, stir well.

4. the use of soybeans in fried pig feet can not only increase the nutritional value of the ingredients, but also increase the richness of the taste. The bubble time is 6-8 hours. When fried pig feet, the soybeans need to be mashed into soybean milk, and then add the right amount of flour and seasoning to fry, which can make the pig feet taste more delicious.

5. Wipe the inside of the spoon with fresh garlic cloves, then fry it in the pan, and then fry the oil terminal, so that the spoon will not stick. It shows that Youdun Zi is a street snack in Shanghai. It can be traced back to a snack called "pig's foot circle" in Chaozhou.