Many People Make Pig Hand Braised Lotus Root Taste Bad - Chef Long Teaches You How to Make It
Pig Hand Braised Lotus Root
Characteristics:
Bright red color, tea-flavored and sticky mouth.
Ingredients:
Pork knuckle 3 (about 800g), lotus root 150g.
Seasoning:
Tea oil 25g, Malaiziyou Mala spicy sauce 10g, green onion, ginger each 5g, homemade red chili sauce 1000g, cornstarch 10g, chicken essence 8g, chicken broth 3g, salt 2g, salad oil 1200g, fresh broth 200g.
Red Mala Chili Sauce Recipe
Ingredients: Fresh broth 25kg, yellow dried chili peppers (Jiangxi specialty) 1000g, caramel color 250g, green onion, ginger each 150g, cardamom, nutmeg, fennel each 100g, MSG 50g, star anise, ginger, bay leaf each 50g, dried tangerine peel 25g, oyster sauce 500g, Malaiziyou Mala spicy sauce 500g, Sichuan peppercorns 80g, salt 200g, simmered to a boil.
Production method:
(1) Cut the pork knuckle into six equal parts, and slice the lotus root into 2cm cubes.
(2) Heat salad oil in a stainless steel pot over medium heat until 50% hot, then add pork knuckle and fry over low heat for 3 minutes until the skin is pale yellow, remove and drain.
(3) Place the fried pork knuckle in a stainless steel bucket, pour in the homemade red mala chili sauce and bring to a boil over high heat, then reduce the heat and braise for 1.5 hours until cooked, remove and drain the juice. Put lotus root into boiling water and boil for 10 minutes, remove and drain.
(4) Heat tea oil in a pot until 70% hot, then add green onion, ginger and fry over low heat for 30 seconds, add Malaiziyou Mala spicy sauce, continue frying over low heat for 30 seconds, add red mala chili sauce 100g, add broth, chicken essence, chicken broth, salt and bring to a boil, then add lotus root and cook over medium heat for 2 minutes, then remove and place in a basin, then place the braised pork knuckle into the soup and boil until thickened, then pour into the lotus root on top, shape into a form.
