Qingyan braised pork feet [Guizhou Guiyang specialty]

What is Qingyan braised pork feet? Authentic Guizhou Guiyang specialty: Qingyan braised pork feet

Content summary:Do you want to know what Qingyan braised pork feet are? This article is a detailed introduction toGuizhou Guiyang specialty - Qingyan braised pork feet. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qingyan braised pork feet. The full text takes about 5 minutes to read, mainly including the basic introduction of Qingyan braised pork feet and their nutritional value? What are the product characteristics of Qingyan braised pork feet? How did the history of Qingyan braised pork feet come about? The production method of Qingyan braised pork feet, etc

Basic introduction of Qingyan braised pork feet

Zhuangyuan hoof, also known as "Qingyan braised pork feet". According to records, on April 2, 1886, Zhao Yijiong, a young scholar from Qingyan who won the first place in the palace examination of the Bingshu year of the Guangxu reign, often went to the Qingyan North Gate Street night market to eat braised pig trotters. Hometown people, in memory of this historical figure, call braised pig trotters the champion trotters. Nowadays, "visiting Qingyan Ancient Town and tasting the beautiful hooves of Qingyan" has become a local tourism and cultural phenomenon

The color is reddish brown, the skin is plump and smooth, fat but not greasy, and the taste is mellow

How did the history of Qingyan braised pork feet come about

The production method of Qingyan braised pork feet

The raw material specifications for producing Zhuangyuan hooves are generally 1-1.25 kilograms. First, boil the trotters in water, remove the fur, and add 18 herbs to bring to a boil. Then simmer over low heat. One large pot can cook 80 trotters at a time, which takes about 4 hours. When making "Zhuangyuan Hoof", it is necessary to use an iron pot to cook the trotters. The iron pot can absorb the water produced during the cooking process, and also steam out the fat in the trotters. This way, the trotters can be eaten without being greasy, crispy and not rotten. Don't underestimate those 18 herbs, they can also have a preservative effect