Pork Hands with Plum Blossom
By GregKirlin
Clever use of the sourness and sweetness of the plum blossoms not only activates the appetite, but also eliminates the fat of the pig's hands, making them smooth and soft.
Recipe Recommendations
- pettitoes 2 only
- preserved plum appropriate amount
- kidney bean appropriate amount
- octagonal 2 capsules
- rock sugar appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- soy sauce 3 scoops
- soy sauce 2 tablespoons
- cooking wine appropriate amount
- dried Hawthorn appropriate amount
- sweet and sour
- pickled
- several hours
- ordinary
Steps for Pork Hands with Plum Blossom
1
Use tweezers to clean the fine hair on the pig's hands and flush with water.
2
Cut it off with pig hands and cut it into pieces.
3
Put enough cold water into the pan, add ginger slices and spring onions, pour in cooking wine, put the pork hands cut into small pieces into the pan, bring them to a boil and remove them.
4
Wash the plum and hawthorn, add appropriate amount of water to soak for 1 hour.
5
Kidney beans are soaked 12 hours in advance.
6
Pour the plum and hawthorn juice into the pan and bring to a boil over low heat, continue to cook for another 10 minutes, turn off the heat and let cool.
7
Put the pig's hands into the marinade, add salt and soak for more than 6 hours.
8
Put the pan on fire and saute star anise and onion and ginger slices until fragrant. Put the rock sugar into the pan and stir-fry until brownish red.
9
Add marinated pork fingers and stir fry until colored.
10
Heat the marinade pan and put the pork hands into the pan.
11
Add 3 spoonfuls of soy sauce, 1 spoonful of light soy sauce, and kidney beans, and bring to a boil over high heat.
12
Turn to low heat, cover and simmer for 1.5-2 hours, change to high heat and collect the juice until it is sticky.
13
Characteristics: Smooth, crisp and soft, sweet and sour.