Walk the oil hoofMoments of joy and reunionThe golden dragon sends blessings to the dragon
Hoof, has always been a necessary hard dish for the New Year's festival in the south of the Yangtze River, and it is also the most grand finale dish for the banquet guests.
The oily hooves on the Chinese New Year's Eve dinner table not only pay attention to taste and texture, but also pay attention to effort. If you want to make a good hoof, you can't do it in a few hours. After pouring water into a large pot and bringing to a boil, you can start to marinate the hoof. Drain the marinated hoof, wipe off the water, dry it slightly, put the hoof into a large oil pot to fry, and then soak in water, which is "oil walking".
After the oily hooves, the fat content of the fatty meat is reduced, so there is no need to worry about getting fat if you eat fatty meat, and at the same time, the surface of the pork is more fragrant because it is caramelized.
In a crackling sound, the hoof and skin were blown up until brown and slightly charred. During the production of the oily hoof, you need to turn the dough several times to ensure that the edges and corners are fried in place. The entrance of the oily hoof out of the pot is fat but not greasy, the taste is fresh, fragrant and soft, and full of collagen. After being served, it is even more ceremonial.
The oily and soft glutinous skin, looking at it makes people's index fingers move, take the chopsticks and pull, the bone and meat are separated, and a large amount of collagen in the pig's trotters and pig skin locks the delicious soup, soft and glutinous, fat but not greasy. Take a bite and you'll have a lingering aftertaste.
Correspondents |Shen Hongyang.
Edit |Liu Jiayuan.
Editor-in-charge |Liu Jiayuan.