Monk Wu walked up to Zhong Tianzheng and said, "The little monk can see that the donor is not having fun cooking for the benefactor, and there is nothing compared to a competition. The little monk has a suggestion, it is better to have another game to compete with the kitchen. ”

Zhong Tianzheng nodded and said, "It's exactly what I want." ”

The two returned to their places.

Zhong Tian was planning to make the crystal hoof again.

Legend has it that hundreds of years ago, there was a small hotel owner in Jiuhai Street, Zhenjiang, bought back four pig's trotters a day, ready to eat them after a few days, because the weather was hot and afraid of deterioration, so he salted them, but he mistakenly took the family to buy a pack of nitrate for firecrackers, as a salted pig's trotters, until three days later when the family looked for nitrate, they found out, and quickly opened the pickling jar to see, not only the meat quality has not changed, but the pickled hoof meat is hard and fragrant, the color is ruddy, and the hoof skin is white. In order to remove the smell of nitrate, soak it in water many times in a row, and then blanch it in a pot of boiling water and remove it. Then, he put the pig's trotters into the pot, add green onions, ginger, peppercorns, fennel, cinnamon and simmer at high temperature, originally intended to relieve toxicity and peculiar smell, but after boiling the green onion for half an hour, there was an abnormal fragrance, and the entrance tasted delicious, without any peculiar smell. Since then, the owner has been using this method to make "salted meat", and more and more customers have come to try it.

"Come on, Momoda. Feng Ling'er stepped forward and kissed him.

"Well, come on. Zhong Tianzheng's heart blossomed.

"With the support of my daughter-in-law, I must do it well. Let's make multiple ways with one dish. Zhong Tianzheng thought to himself.

The first method is to prepare 750 grams of pig front hooves, 7 grams of Sichuan pepper, 5 grams of star anise, 12 grams of green onion and ginger, 15 grams of salt, 12 grams of monosodium glutamate, 15 ml of balsamic vinegar, an appropriate amount of Shao wine and nitrate, 0.5 grams of alum, and an appropriate amount of brine.

Then remove the bones of the pig's trotters, poke some small holes on the meat surface with an iron skewer, sprinkle nitrate water evenly on each hoof, and then rub it with salt, take it out and soak it in water after the meat color turns red, float away the astringency, scrape the dirt on the skin, wash it with warm water; pour water into the pot on the fire, put the pig's trotters into the boil and take out and wash it; pour the brine into the pot, add water slightly, put the peppercorns, star anise, green onion and ginger into a small cloth bag and tie the bag tightly, put it in the pot and then add salt, Shao wine, after boiling with a strong fire, press the hoof meat tightly with a plate, move to low heat and cook for about 3 hours, so that the hoof meat is crispy out of the pot; put the boiled hoof meat skin down into the square plate, flatten and press tightly, boil the old brine in the pot, skim off the oil slick, put in alum, add a little water, skim off the oil slick, scoop the soup into the hoof basin, flood the meat surface, put it in a cool place to cool "freeze", that is, become a crystal dish hoof.

The second method is to prepare 2000 grams of pork trotters (boneless), 120 grams of refined salt, 15 grams of Shao wine, 2 green onion knots, 3 slices of ginger, a little pepper, star anise, and nitrate, and an appropriate amount of old marinade.

Wash the hooves, poke some small holes evenly on the meat surface with a fine wooden skewer, sprinkle nitrate water (50 grams of water, put 0.2 grams of nitrate to pound into water) and knead it back and forth, so that the nitrate water penetrates into the inside of the hooves through the small holes, and then put it into the tank to marinate for a few days (about two days in spring and autumn, about one day in summer, and about three days in winter), and then soak the hooves in cold water for 1 hour to relieve astringency, take out and scrape off the impurities on the skin, until the skin and meat are white, and then rinse with warm water. Put the hooves into the pot, add onion knots, ginger slices, Shao wine, peppercorns, star anise and old marinade, subject to submerging the meat surface, boil with a strong fire, turn to low heat and simmer for 1.5 hours, turn the hoof meat over, and then continue to simmer over low heat for 1 hour, until the crisp is taken out, the skin is put down in the basin, scoop out a small amount of marinade, skim off the oil slick, pour it on the hoof, and then press it with a heavy object, and it becomes a meat after it is cold. When eating, slice and put it in a pot, followed by two small dishes of shredded ginger and balsamic vinegar.

The third method is to prepare the ingredients pig trotters, coarse salt, green onion knots, ginger slices, and Shao wine.

Scrape and wash the pig's trotters, cut them flat with a knife, remove the bones, put the skin down on the board, poke a few small holes in the lean meat with a bamboo stick, sprinkle nitrate water evenly, and then rub it thoroughly with coarse salt, take out the pig's trotters after marinating, soak them in cold water for one hour, take out and scrape off the dirt on the skin, rinse them with warm water, put the pig's trotters skin up into the pot, add onion knots, ginger slices, Shao wine, simmer in water until the meat crisp is taken out, put the skin down in a flat basin, cover the empty basin, flatten, boil the soup in the pot, remove the oil slick, pour it into the flat basin, add a little fresh meat skin frozen and condensed, that is, crystal trotters。

The fourth method is to scrape and wash the pig's trotters, cut them one by one with a knife, can not be cut off, remove the bones, put the skin down on the cutting board, poke some holes on the lean meat with bamboo skewers respectively, and then evenly sprinkle nitrate water, and then smear with coarse salt, 20 grams of star anise, 10 grams of cinnamon, peppercorns, spices are crushed, the spices are fried together, after kneading evenly and rubbing thoroughly, put them flat into a large vat and marinate for about 3 days. Soak the pickled pig's trotters in clean water for about 10 hours, then take them out, scrape off the dirt on the meat skin, and rinse them with warm water; 20 grams of star anise, 25 grams of cinnamon, and 15 grams of Sichuan pepper are put into a gauze bag, and ginger slices and green onion white are packed into another gauze bag, and the bag mouth is tied tightly. Take a large iron pot on the fire, mix with water, about 60% of the volume of the iron pot, add an appropriate amount of coarse salt, Alum, boil with a strong fire, skim off the foam, then put a bamboo mat at the bottom of the pot, and then stack the hoof skin up layer by layer, the top layer of skin down, put it to boil, then skim off the foam, put it in the spice bag and green onion ginger bag, pour in Shao wine, cover the pot, change the heat to cook for about 2 hours, keep the soup slightly boiling, flip the hooves up and down, so that the hoof skin is all up, and then cook for about 2 and a half hours until the hooves are crispy and rotten, and put the hoof skin down into the length of 40 cm, width of 30 cm, In a flat box with a height of 4 cm, press an empty box on top, take down the empty box after 30 minutes, scoop in the original soup of the boiled hooves, and flush the oil in the box into the original pot. The meat is bright red, the skin is white and smooth, the marinade is transparent, the texture is mellow and crispy, the oil is moist and not greasy, and the taste is fresh and fragrant. The nutritional value of the old marinade is calculated based on 5,000 grams of meat, 6,000 grams of water, 300 grams of salt, 30 grams of Daqu wine, 30 grams of rock sugar, 75 grams of green onion and ginger (customized), appropriate amount of spices, boiled into thick juice, and filtered. If you use it in the future, you should add it according to the actual situation. Nitrate, that is, a solution of potassium nitrate or sodium nitrate, can make cured meat red, but it is harmful to the human body, so it should not be eaten in large quantities. Remove the bones of the hooves and wash them, and make some small holes evenly on the flesh surface of the hooves with a thin wooden skewer. Mix with 6.5 grams of nitrate and 65 grams of salt, rub it on the meat, and then grab the meat and knead it back and forth to make nitrate and salt

Penetrate into the inside of the meat through small holes. To make ten catties of meat, you can only use 6.5 grams of nitrate at most, and if the meat increases, the nitrate will increase accordingly. After kneading, put the pickled whiskers to marinate for a day, after the marinade, then put the meat in cold water and soak it for two hours, take out the nitrate and impurities on the meat with a knife and gently scrape it off, until the skin and meat appear white and stop. After scraping, put the meat into the pot, pour on the old marinade (note) to cook the meat, before cooking, the meat must be pressed tightly with a wooden board and stones, and the lid of the pot should be fastened at the same time, so that the meat does not loosen after cooking, the cooking time must be decided according to the old and tender meat, generally it should be boiled to nine mature in winter, it takes about four hours, it takes about three hours to cook to eight mature in spring and autumn, and it takes about two and a half hours to cook until seven mature in summer. After cooking, take out the meat, rinse the oil on the meat with marinade, weigh it in the porcelain basin and put it well, then skim the marinade in the pot, pour it on the meat, press the meat tightly with a wooden board and stones, and wait until it is cold to dissolve.

So the dish is done.