Page 121 - 嘉应客家百味志

盐水猪脚

Salted Pork Trotters

■ 主料 ■ Main Ingredient
猪后脚 一只(约1000克) One hind pork trotter (about 1000 grams)

■ 辅料 ■ Auxiliary Ingredients
姜块 50克 50 grams ginger chunks
葱条 50克 50 grams green onion segments
葱花 10克 10 grams chopped green onions
■ Seasonings
■ 调料 3 tablespoons salt
食盐 3汤匙 1 tablespoon cooking wine (huā diāo)
花雕酒 1汤匙 1 teaspoon MSG
味精 1茶匙 1 tablespoon white vinegar
白醋 1汤匙 1 teaspoon white ground pepper
胡椒粉 1茶匙 1000 grams light broth
二汤 1000克 2000 grams cooking oil (for frying)
食用油(炸制用) 2000克
■ Method
■ 制作流程 1. Boil water to a boil in pot, then add ginger chunks,
1. 锅中加水煮沸后，依次加入姜块、葱条和花雕 green onion segments and cooking wine. Place the
酒，放入整只猪脚，煮至熟透。 whole pork trotter in the pot and cook until fully ten-
der.
2. 捞出猪脚，立即过冷水降温，沥干水分后。在猪 2. Remove the pork trotter from the pot and cool it
脚表皮均匀涂抹白醋和食盐。 quickly in cold water and drain. Pat the pork trotter
3. 将锅烧热后倒入食用油加热，小火将猪脚慢炸至 dry and evenly rub the skin with white vinegar and
金黄色，表面起珍珠泡。捞出后泡入冷水中1小 salt.
时。 3. Heat the wok and add appropriate amount of oil to
4. 将猪脚捞出沥干水分后，对半剖开，取出大骨， heat. Slowly fry the pork trotter over low heat until it
切成3-4厘米大小的方块。 turns golden yellow and small bubbles appear on the
5. 把切好的猪脚块放入沙煲，加入二汤和调料，大 skin. Remove the pork trotter from the wok and soak
火煲15分钟，撒上葱花即可。 it in cold water for 1 hour.
4. Remove the pork trotter from the cold water and
■ 风味特色 drain. Split it in half and remove the large bone. Cut
色泽金黄，咸香入味。 the pork trotter into 3-4 cm square pieces.
5. Place the cut pork trotter pieces into a clay pot, add
the light broth and seasonings, simmer over high
heat for 15 minutes. Sprinkle with chopped green
onions and serve.

■ Flavour Characteristics
Golden yellow colour, salty and savoury.

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