The practice of scraping feet with authentic rock sugar

Well-made rock sugar roast hoof is bright in color, oily but not greasy, sweet and salty, crispy and delicious, and has the effects of beauty beauty and tonifying qi and blood.

Materials:

2 fresh hooves, 5 shallots, 50g ginger slices, 200g crystal sugar, 3 star anise, red rice powder 10g, lettuce 1g, and garlic flower 10g.

Seasoning:

50g of cooking wine, 30g of light soy sauce, 30g of light soy sauce, 0/0g of salt/kloc-,8g of monascus powder and raw powder water.

Exercise:

1. Put the hoof on the fire and burn the excess pig hair;

2. The pot is on fire, and appropriate amount of water is added;

3. Cook the hoof in cold water;

4. In the process of blanching, add 50 grams of cooking wine;

5. Boil the fire, skim off the floating foam, and take out the water to cool;

6. Add a proper amount of water to the pot;

7. Add ginger slices, shallots and star anise respectively and bring to a boil;

8. put the hoof in the pot;

9. Then add 200 grams of rock sugar, 30 grams of soy sauce, 30 grams of soy sauce, 0/0 gram of salt/kloc-and 8 grams of red yeast powder in turn;

10. Take another pot and put it in the bamboo mat;

1 1. Put the cooked hooves into a pot with a bamboo pad, cover the pot and stew for about 30 minutes;

12. Take out the cooked hooves;

13. Filter the brine soup for later use;

14. Wash the lettuce and put it in the bottom of the plate, and put the hooves in the plate;

15. Add 3 spoonfuls of marinated soup to the pot, bring to a boil and taste.

16. Add a proper amount of raw flour water and collect the soup until it is thick;

17. Pour a little bright oil;

18. Pour the thicken soup on the hoof;

19. Sprinkle with garlic.

▲ Chef's Tip:

1. Roasting hooves can not only remove excess pig hair, but also remove the odor of hooves.

2. Color the hooves. If time permits, you can use the traditional method of boiling sugar.

What is demonstrated here is the business operation mode of the hotel. If friends have enough time, simmer the hooves and soup together until the soup is thick and the flavor is the best.

4. When adding raw powder water, it needs to flow in slowly and stir constantly, so that the thick soup will be more delicate.

5. After pouring the clear oil, gently stir until the oil is wrapped on the noodle soup, and do not stir it greatly.