Crispy German Salted Pork Knuckle (with Hong Kong Style)
The world-famous dish – German salted pork knuckles, usually made with thick fat pig hind elbows, marinated and air-dried for a long time, smoked and roasted or stewed. The most popular thing is the crispy salted pork knuckle, the skin is crispy, the mouth is slag, the pork is flexible and not dry, fat but not greasy, when it is served, it is served with a plate of German pickles, and with a large bunch of German stout, it is the Oktoberfest food iron triangle. Here I will teach you a simple family practice that is easy to learn, and you can make the taste of a Western restaurant without an oven. Summer is coming, and the hot weather is about to begin~ A sip of cold beer and a sip of appetizer is the simplest summer happiness, Amway a good beer – Yanjing U8, is simply summer happy water! The most important thing is that the authentic taste is definitely the embodiment of the good taste in the bones of the beer, with the German salted pig’s knuckle that I want to teach you today, the fairy matching! Let’s learn from me first~
German salted pig’s knuckle
Step 1
In the picture is a quick-frozen German salted pork knuckle (that is, a raw pork knuckle that has been marinated in a special process), and you must use German salted pork knuckle, ordinary pork knuckles cannot make the taste of this dish. Defrost with the bag first.
Step 2
Put the cold water in the packaging bag into the pressure cooker, and use the bean tendon key. After making it, rinse it slightly, control the water, and use kitchen paper to completely absorb the surface water.
Step 3
Put the pig’s hand into the pot (if it is hot pan hot oil, the outside of the pig’s hand is easy to burn) and fry the pork knuckle skin into a crispy skin for later use.
Step 4
Flip the pig’s hands one by one and fry them until the skin is golden brown and crispy. Carefully control the oil temperature and do not get fried.
Step 5
Deboned and sliced and served with German sauerkraut and grilled (pan-fried) vegetables with black peppers. Generally, it is eaten with yellow mustard sauce, and if you don’t like mustard sauce, you can sprinkle some salt and pepper powder, without sprinkling anything, and it is also very fragrant to eat directly.
Step 6
There is also a Hong Kong-style way of eating, cut it into pieces and return to the pan and fry again, pour out the oil in the pot to leave the bottom oil, use it to stir-fry the garlic and minced ginger, add white onion grains, minced chili, sprinkle a little salt, add the fried German salted pig’s knuckle and stir-fry, then add powdered sugar to taste, spray a little Shao wine, sprinkle some green garlic leaves out of the pot, it is an authentic Hong Kong-style crispy salted pork knuckle!
Cooking techniques for German salted pig knuckles
1 The remaining large bones of the salted pork knuckle can be used to make soup. 2 If you use cold oil to fry, the meat will become very hard inside, and if you only use hot oil, it will cause the outside to be browned and the inside to be cold. Appetizers, cold beer, the happiness you can get by eating and drinking~ I have to say that Yanjing U8 is really worth having! The bottle cap is an easy-to-pull design, which is really convenient and easy to use~ And the wheat aroma is rich, not only the elegant aroma of the best Sazz hops themselves, but also a faint floral and fruity aroma, there is no taste of flavor, it doesn’t matter if you can’t hold back a few more sips, we are not afraid of the top~ Not much to say, buy it and try it to know that what I said is true~