Qingtian trotters [Zhejiang Qingtian specialty]

What is Qingtian's trotter? Authentic Zhejiang Qingtian specialty: Qingtian trotters

Content summary:Do you want to know what Qingtian trotters are? This article is a detailed introduction to the Zhejiang Qingtian specialty - Qingtian Hoof. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Qingtian Hoof. The full text takes about 3 minutes to read, mainly including the basic introduction of Qingtian Hoof and the production method of Qingtian Hoof

Basic introduction of Qingtian's trotters

Qingtian's specialty dish, 'Pu Hoof Meat', is a delicacy that is made every year and festival. The taste is fat but not greasy, lean meat is not dry, sweet and fresh. Not only does' pi 'look golden and shiny, but it also has plenty of meat without being greasy, and its taste is excellent. In Qingtian, skewers are known as the "first dish at banquets"

Qingtian's "pi" originated during the Republic of China period. To make the skewers look beautiful and stylish, it is necessary to press the meat in the bowl tightly and steam it thoroughly in the steamer. When it is about to be served, flip the bowl with the skewers and place it back into a large bowl. A dish of "Qingtian skewers" with a perfect combination of color, aroma, and taste is completed

Method for making Qingtian trotters

1. Separate the pork skin and meat, as well as the fat and lean meat. Then add water, ginger, and cooking wine to the pot and cook the meat until it is cooked (until halfway through the cooking process, check if the skin and fat can pass through chopsticks, then remove the skin and fat). Continue cooking the lean meat until it can be torn into thin strips by hand, then remove and set aside for later use

2. Cut the fatty meat into small pieces, tear the cooled lean meat into shredded meat and mix well with the fatty meat. Add salt, cooking wine, and MSG and mix well. Then make the pigskin into a round shape (the size of a bowl)

3. Adding sugar color: Heat up the wok and add white sugar to make sugar oil until it bubbles (do not stir fry too much, it will be bitter). First, put the pigskin in both sides and stick the sugar oil. Pick it up and put it in a low bowl for later use (remember that the outer skin of the pigskin is close to the bowl). Then add all the shredded meat to the wok and stir fry evenly until all the shredded meat is sticky with sugar oil

4. Inverted button: Then put the shredded meat with sugar and oil stuck in it into a bowl with pork skin, steam it in a steamer for at least thirty minutes, let it cool, and then take an empty bowl and button it back so that the pork skin at the bottom is on top