[the practice of the daily life of a family of flesh of pork leg of braise in soy sauce] how does _ do _ – net of people preserve one’s health
Pork leg is upper part of a leg of pork, fat flesh of hoof of braise in soy sauce is a kind of commonner practice, also be a lot of people are preferred eat, after been do, taste mouthfeel is first-rate, exceeding delicacy is sweet, nutrient value also is very pretty good, flesh of pork leg of braise in soy sauce can prepare upper part of a leg of pork of a pig. Prepare right amount anise, prepare Jiang Pian and green Chinese onion next. We will see the way of the daily life of a family of fat flesh of hoof of braise in soy sauce.
The practice of the daily life of a family of flesh of pork leg of braise in soy sauce
Pig pork leg 1 (it is good into the comparison of the section to curium do) , jiang Shu piece, green root, cassia bark 1, anise 2, often smoke, salt, rock candy, cooking wine
1. pork leg is abluent, heat one boiler boiled water, put pork leg plain iron a few minutes, next water of blood of fish out scour off.
2. fries boiler to burn heat to enter oil 2 spoon, put Jiang Pian, green paragraph explode sweet, put pork leg to break up next fry a few times turn to burn boiler (arenaceous boiler) .
3. joins cassia bark, anise, right amount often smoke, rock candy and a few cooking wine, add cold water to had done not have pork leg again additionally, big baked wheaten cake leaves, in turning, small fire adds cap to burn 1 many hour slow.
4. treats pork leg skin can by the chopstick gently disclose is fashionable, add right amount salt, agitate divide evenly, open lid next, tone big a crucial moment receives juice can.
Before ancon, candy, salt, gallinaceous essence, soy, green, ginger
1. boils upper part of a leg of pork with water go down to go hematic water, take next, inside big bone club is taken, cut the flesh small, green, jiang Qie is good reserve.
Put in 2. boiler a few oily, after be being burned, join white sugar of two big spoon to fry candy.
3. fries small yellow to be able to pour fleshy piece, break up after be being fried a few times, green, ginger goes in to add soy again, gallinaceous essence, salt flavors to add water next, after big baked wheaten cake leaves. Turn for small fire, heat water the flesh can give boiler.
Pork leg flesh
Upper part of a leg of pork is the thigh meat of the pig, divide the ancon before be, also call forepaw Zuo , its Pi Hou, muscle is much, colloid heavy, lean lean is much, often take a skin to cook, fat and not be bored with. Appropriate is burned, gather up, sauce, stew, bittern, make soup wait. If heart of upper part of a leg of pork of braise in soy sauce, dish gathers up the ancon after; of upper part of a leg of pork of upper part of a leg of pork, stew in soy sauce, Zuo of the hoof after also saying, because of connective tissue relatively before ancon content is much, leather old pliable but strong, quality relatively before ancon is poor. Its cook a method, with utility basic ibid ancon.