Fried crispy German salted pork knuckles
I have made steamed German salted pork knuckles before, and I have also made roasted crispy German salted pork knuckles, steamed ones are more crispy and tender and sweet, and grilled ones are crispy and crispy. Today I still want to eat without steaming or grilling, but I still want to eat fragrant, so let’s have a fragrant fried one. The fried German salted pork knuckle is also really good, the skin is crispy and crispy, the taste is the same as the grilled crispy pork belly I made before, the meat skin is crispy, it tastes crunchy, and the meat is fresh and salty and crispy, that deliciousness can only be described as hiding feet.
The method of fragrant fried crispy German salted pork knuckles
Step 1
Prepare the materials
Step 2
Put the salted pork knuckle in a baking dish and spoon 1 tablespoon of cooking wine on the pork hand
Step 3
Add an appropriate amount of water to the kettle of the steamer and preheat it at 100 degrees Celsius with the steaming function key
Step 4
Put the salted pork knuckles into the middle layer of the preheated steamer and steam for 30 minutes
Step 5
Dry the steamed salted pork knuckles with kitchen paper towels from the surface
Step 6
After heating the pan, pour in an appropriate amount of vegetable oil and heat the oil until it is eight or nine minutes hot
Step 7
Add washed and peeled small potatoes and fry
Step 8
Fry the small potatoes until golden brown on one side, then turn over and continue frying
Step 9
Add the salted pork knuckles and cover the pot and fry together for five minutes
Step 10
After 5 minutes, turn off the heat, and when the oil temperature drops, remove the lid, turn the small potatoes and salted pork knuckles over, cover the pot and continue to fry for 3 minutes
Step 11
Before taking it out of the pot, remove the salted pork knuckles from the edge of the pot, filter the oil and serve
Step 12
Pour out the oil from the pan, leave the remaining oil, put the washed and dried cherry tomatoes in a kitchen paper towel and fry them in the pan until the surface is slightly yellow
Step 13
finish
Step 14
Look closely
Step 15
delicious
Step 16
Look closely
Step 17
cut
Step 18
Look closely
Step 19
delicious
Step 20
delicious
Step 21
Dip in chili noodles
Step 22
fragrant
Cooking techniques for deep-fried crispy German salted pork knuckles
1. After steaming, German salted pork hands should be used to absorb the surface moisture with kitchen paper towels to prevent oil explosion 2. Fried pig’s trotters and pig skin are easy to explode, the frying process must be covered with a lid, turn off the heat before turning over, let the oil temperature drop and then open the lid and turn over, so that the oil will not burst 3. Pig’s knuckles and potatoes are fried together, which increases the aroma of potatoes, and the fried pork knuckles will be more fragrant
.