Xiaoxiang pork knuckles
By WyattHeller
What is Xiaoxiang? Xiaoxiang is windy and rainy, cold and hot, which symbolizes our history of disaster and difficulty, but elegant and peaceful. In Hunan, the land is outstanding and the people are smart. The people of Hunan are fierce but have the spirit of Zhong Ling. In Hunan, we also have our Chairman Mao.
Recipe Recommendations
- pig hand appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- red pepper appropriate amount
- geranyl appropriate amount
- soy sauce appropriate amount
- white pepper appropriate amount
- balsamic vinegar appropriate amount
- green pepper appropriate amount
Steps for Xiaoxiang pork knuckles
1
Use eyebrow trimming forceps to remove hair, put in the pan on heat up and down, add pork fingers and cook until 10 minutes to remove blood and remove.
2
Chop off the pig's hands.
3
Add ginger slices, spring onions, star anise, pepper, Shaoxing wine, a little salt, heat, add pork fingers.
4
Cook over low heat for 30 minutes.
5
After fishing out, quickly throw the pig's hands into the prepared cold water and rinse them for a while to make the pig's hands more elastic.
6
When the pig's hands are completely cooled, put them into a 60% hot oil pan and fry them. The color changes slightly and then remove them.
7
Place the pan on the heat, add shredded ginger and chopped green onion and stir-fry until fragrant. Turn to medium to medium heat, add rock sugar and stir-fry until amber.
8
Add in the fried pork knuckles, add Shaoxing wine, salt, red pepper, star anise, fragrant leaves, and a little soy sauce and stir-fry.
9
Stir fry until the pork fingers are evenly colored.
10
Add appropriate amount of water to make the ingredients just below the pig's hands, and gently fire to the juice.
11
After the pig's hands are colored, sprinkle with white pepper, chopped pepper, green onion, shredded ginger, and a little garlic rice, pour in red oil, stir fry for a few times, serve on the plate.
12
Put on a steam pan and steam for 20 minutes. When the soup is thick, turn off the heat and pour a little balsamic vinegar, sprinkle with chives, cover the lid and simmer for 2-3 minutes.
13
The meat is crispy, bright in color, rich in juice, thick in taste, and changeable in taste.