Xiaoxiang pig's hand is the most complicated dish in Hunan. How to make it delicious?

The first is to remove the fishy smell of pig hands. Set up an iron pot, boil it with white water, put the pig's hand in, and it will boil in one sentence. At this time, the fire should be hot and hot, and the fishy smell should be removed and the pork hand should be tied tightly, so that the problem of crawling everywhere will not be seen, but the taste of tendons will be obtained. "Put the pig's hand in boiling water for half an hour and cool it for 5 minutes. During the period, the pot of water is boiled and the ingredients to be used are ready. " After half an hour, the pig's hand was fished out of the boiling water, and it felt quite elastic at this time. At this time, you must take a sharp sword and cut the pig's hand into pieces and cut it into your own tricks. Remember to cut vertically before cutting. In this way, it is easy to solve the problem by splitting the pig's hand in half with a thin knife along the bone structure and repeating it several times. After the knife split, the pig hand rolling water transport has not been decided. While cutting the knife, a new pot of white water has been set on the stove.

When the pig's hand is cooked, the pot is already boiling hot. Throw the pig's hand into the pot and continue to boil away the blood. At this time, ginger slices, green onions, star anise, pepper, Jiu Shao and a small amount of monosodium glutamate and salt should be added to remove the cold smell of pig hands. "Put the ingredients and pig hands into the pot and start cooking. If there are no onions, you can also use garlic cloves. " Half an hour later, the pig's hand was out of the pot. Remember to throw the hot pig's hand into the prepared ice water at this time. It expands with heat and contracts with cold, but it is a trick to make the taste of pig's hand elastic, but it will not be lost after hardships. After rapidly tightening the skin, put the semi-finished product into the tray. However, it is still too early to end this time, but it is already full of fragrance. If you pick up a piece of leather and throw it on the chopping board, you can bounce it half a foot high.

"Have a rest, such as pig hand cold, clean with a spoon, add some oil. When the temperature is 60% to 70%, fry the pig's hand until it is cooked, take it out after the color changes slightly, and replace it with new oil. This frying process is to remove the massive oil inside the pig's hand, and finally make the finished product fat but not greasy and improve the taste. Take it out of the pan, put it on pre-frozen ice, naturally cool it and put it in the oil pan. Then heat the new oil with high fire, add shredded ginger and chopped green onion, stir fry, add the fried pork knuckle, add rock sugar, Jiu Shao, monosodium glutamate, salt, red pepper, star anise, fragrant leaves and a little soy sauce, stir fry for a while, add appropriate amount of water until the material is just smaller than the pork knuckle, and then squeeze the juice with slow fire. This step is the process of further seasoning.

In the process of boiling green onions, at the end of deodorization, a faint natural smell of pig's hands is gently dipped as a bedding, while a small fire is further immersed in a stronger Xiaoxiang flavor. The sweetness of rock sugar dissolves with the fire of red pepper, while other spices dance with it and then blend into the bone marrow together. Relying on fire is also a process of collecting juice and coloring. After the fire was extinguished, the once disgusting pig's hands in the pot became ruddy and smooth, and the color was bright. "Sprinkle white pepper on the hands of colored pigs, then pounce on chopped pepper in Hunan, add shredded onion and ginger, add proper amount of monosodium glutamate, pour red oil, and then steam in a steamer. Pepper and Zanthoxylum bungeanum are two different fields of spicy. Pepper is hot from the outside to the inside, and pepper is hot from the inside out. But peppers need to be heated to exert their power, and cold pepper soup is not spicy. However, after this fumigation, the pepper can go deep into the pig's hand with the hot air and keep its spicy taste. Combined with the spicy taste of pepper that has been cooked into pig bones, it is also the best spicy taste. Fumigation takes about fifteen minutes. After fumigation, you can start the last process of boiling juice.

Heat the right amount of oil to 90% heat with a spoon, and add a certain amount of balsamic vinegar according to personal taste. The high temperature of hot oil makes the fragrant vinegar in the pot atomize quickly and cook a thick vinegar fragrance. Although I haven't studied it carefully, years of cooking experience have made me feel that this cooking word in Chinese food should come from this burning method. It is so vivid that there is no more suitable expression than this word. In the aerosol, immediately add sugar, onion ginger and a little sesame oil to continue frying. Note that sugar is used instead of rock sugar at this time. In order to enrich the juice, you must put sesame oil to have a beautiful color. At this time, the pig's feet in the steamer have reached the temperature, and with the boiling juice, the dish is ready. The made Xiaoxiang pig's feet are delicious and fast.