Bear's paw has been a famous delicacy since ancient times, and Mencius's famous "Fish I Want", bear's paw appeared in front of the world as a precious ingredient.

It even played an Internet celebrity effect, bringing thousands of years of goods to the bear's paw ingredient.

In addition to Mencius, Cao Zhi, Lu You, Yuan Mei and others also wrote about bear's paws, making this ingredient more respected by the upper class.

But bear's paws are rare, expensive, and not everyone can afford to eat them.

This gave birth to the emergence of the bear's paw.

The so-called bear paw race is to use other cheaper ingredients, through the processing of cooking technology, to make it like the appearance and taste of bear paws, to achieve the purpose of fake and real.

Of course, don't look at the word "race" in the name of the dish, but compared with the real bear's paw, there must still be a gap.

This is also the embarrassment of the dishes of the race generation.

For example, dishes such as crab and roast duck, no matter how well they are done, they are not as good as the original.

It can only be said that it is a helpless move.

And with the word race in the name is just a psychological comfort for the creator or the eater.

There are many dishes called bear paw racing all over the country.

For example, Feng Weiguo wants to make a bear paw made of pig's trotters in Sanyuan County, Shaanxi, such as a bear paw made of winter melon in the Central Plains, and a one-pin bear paw made of pig's trotters in Sichuan and an orchid bear paw in the Northeast.

There are many types, but the most arrogant method among them should be the bear's paw in Lu cuisine.

The reason why it is arrogant is because the raw material for making bear paw in Lu cuisine is camel paw.

As we all know, the most delicious ingredient on the camel is the hump, which is called the mountain treasure along with the bear's paw, deer tail, scarlet lip, monkey brain, etc.

But that doesn't mean the camel's paw is bad.

On the other hand, camelpaw is also excellent in taste and texture because of its huge fat size and perennial walking in the desert.

Using such precious ingredients to make bear paws, it is only Lu cuisine from palace cuisine that dares to play like this.

Well, that's how arrogant it is.

As for the eight treasures, starting from the Ming Dynasty, the eight treasures of each period are different.

Now, for example, protected animals such as bear's paw monkey brain have been removed from the list of eight treasures and replaced by plants that are beneficial to the body, such as bracken.

Now the pursuit of green health, so health dishes have begun to be sought after.

And the traditional big fish and big meat have been abandoned by the rich.

In the kitchen, Xu Zhuo looked at the pig's trotters prepared by Feng Weiguo, and his mind was full of questions.

Can this thing really taste like a bear's paw?

Although he had never eaten bear's paws, there were so many food legends about bear's paws, so he naturally wanted to taste them.

If this bear's paw can be close to the taste or texture of the bear's paw, it can be regarded as a wish.

Feng Weiguo said proudly: "The bear paws in Sanyuan County are better than the real bear paws, it is said that they were ...... back then."

Looking at his posture, Xu Zhuo guessed what he was going to say.

"Don't tell me that even Emperor Qianlong is full of praise for eating it. ”

Feng Weiguo coughed dryly: "Don't say it, it's really like this, it is rumored that Emperor Qianlong really ate this bear paw." ”

Tsk, it's really the first food Internet celebrity in the Qing Dynasty.

Feng Weiguo cleaned up the prepared pig's trotters first, scraped off the pig's hair, removed the dirt in the cracks of the pig's trotters, and cleaned up the pig's trotters that were used as long as they were used.

He said while busy: "This method was taught to me by my friend Zhang Hongtao, a master of Shaanxi cuisine, and I used to cook it myself, but I don't like to eat too greasy things when I'm older, so I haven't done it." If Xiao Hao hadn't brought it up yesterday, I would have forgotten about the bear paw dish. ”

After doing this, he boiled water, put the pig's trotters in it, and poured some white wine into it.

After the water boils, skim off the foam, and then add some red yeast rice noodles to the pot, and the water and pig's trotters in the pot suddenly become bright red and red, which looks a little ......

Insane.

"Isn't this color too heavy?"

Feng Weiguo shook his head: "It's not heavy, the bear's paw is dark red, and this color is just right." ”

The pig's trotters should be boiled in a pot for more than 20 minutes, and they should be removed when they are almost half-cooked.

At this time, the color of the pig's trotters has turned a little red and purple, and it looks like the pillow of the big pig's trotters that was popular some time ago, and it always feels like it is not real.

The fished out pig's trotters wiped off the moisture on the surface with kitchen paper, and Feng Weiguo put on the oil pan and began to fry them.

After the pig's trotters are fried, not only will the taste be more crispy, but it will also make the pigskin foam and swell, making it look more appetizing and taste better.

Unlike fried hibiscus slices, fried pig's trotters require a high oil temperature.

The higher the oil temperature, the less likely the fat is to soak into the pig's trotters, resulting in more greasy trotters, which will instead fry the fat in the pig's skin, and at the same time, it will also make the meat slices bubble quickly and lock in the moisture in the pig's trotters.

When the oil temperature was seventy percent hot, Feng Weiguo threw the pig's trotters into the pot one by one, and then hid aside.

After all, it's hot oil, and it will splash around when the meat is boiled and fried, so it's better to dodge.

It's a shame to look at, but it's safe.

A minute later, when Feng Weiguo said that it was ready, Xu Zhuo took a big colander and fished out the fried red pig's trotters in the pot and put them aside to control the oil.

There are a lot of pig's trotters made today, Feng Weiguo is so old, Xu Zhuo is worried that he will be tired again, so some of the hard work will be done directly.

Once the trotters are fished out, it's time to debon.

Xu Zhuo called Guo Xingwang and asked him to learn to debone together.

Today's dish involves blanching, coloring, frying, deboning, marinating and other steps, and each step is not very difficult, so it is very suitable for bringing newcomers.

In addition, with so many pig's trotters, it is not realistic to let Feng Weiguo take off his bones alone, and Xu Zhuo is only good at poultry bones, so it is necessary to call another person over.

One more person is one more power.

And if the two of them take off their bones, the bottom one must be Xu Zhuo.

But with Guo Xingwang, Xu Zhuo is no longer the penultimate one.

Well, a little bit of a little calculation to maintain the character.

Relatively speaking, it is much easier to debone a pig's trotter than a chicken or duck, because there is only one main bone and a few broken bones in the pig's trotter, as long as it is taken out.

Moreover, it is allowed to cut the pig's trotters by deboning the pig's trotters, which is much easier than the whole chicken deboning.

But no matter how simple it is, it won't be.

Because there are no skills.

That's right, it's so useless if you don't have a plug-in.

However, Xu Zhuo has a somewhat basic foundation in knife work and has a certain understanding of bone deboning, while Guo Xingwang is really a big girl who sits in a sedan chair once, and he doesn't know how to start at all.

So when the two were compared, Xu Zhuo's talent was highlighted again.

This made Feng Weiguo sigh again.

It's a pity to confiscate Xu Zhuo as an apprentice!