The preparation of braised pork trotters rice varies from place to place.
Besides pig's feet, there are also distinctions between rolled pork and pickled vegetables, or green vegetables, etc.
Lin Zhou estimated that it would take a considerable amount of time to complete everything.
I'll test the taste today, and if it doesn't work, I'll set up my stall again tomorrow.
With a plan in mind, Lin Zhou, who had nothing else to do, went into the kitchen again.
There are too many pork knuckles; we need to prepare them first.
Caramelizing sugar, simmering brine, and stewing meat are all time-consuming processes.
While Lin Zhou was busy, Aunt Fang and the others were also busy washing the ingredients.
After soaking the pig's feet to remove the blood and cleaning them thoroughly, they must be sprayed with a blowtorch to burn off all the coarse and fine hairs.
Fresh pig's feet don't need to be blanched after soaking in water to remove blood.
The pig's feet were all cleaned, and Lin Zhou's braising liquid was boiling. The pig's hock was the largest, so it was put into the braising liquid first to stew.
Don't worry about the time.
Because it's a time-consuming dish to make.
You must simmer all the subcutaneous fat into the broth, allowing the braising liquid to slowly thicken and become fragrant before it's ready to eat.
It's still early.
Put the ingredients in the pot, and leave the rest to time.
Lin Zhou pondered the method of creating the scroll.
Making pork rolls is not difficult. Mince the pork into a paste, season it, roll it in tofu skin, and fry it.
Although the method seems simple, there are quite a few things to pay attention to.
First, the temperature should not be too high, and the fresh meat needs to be frozen for a while before chopping.
After mincing the meat, season and stir it, keeping the temperature consistently low.
If the temperature is too high, cold water needs to be added to maintain a low temperature.
After stirring, you will have a bowl of pork paste.
Because it is kept at a low temperature, when placed on the tofu skin, you can directly use your hands to shape it into the desired form.
The long pork roll is now ready.
Fill a wok with salad oil and heat it to about 50% of its maximum temperature before adding the rolls.
Keep the heat at medium throughout the frying process, and shake the wok occasionally to prevent the rolls from sticking together.
During the deep-frying process, the aroma of the tofu skin blends with the aroma of the pork, filling the entire kitchen with the delicious fragrance of food.
When the braised pork hock and trotters release their aroma, the rich fragrance of meat and braising liquid permeates the entire villa, and you can smell it everywhere you go.
The rice ball, attracted by the aroma, squatted at the kitchen door, refusing to go even when the instructor wanted to take it out to play games.
With the arrival of the rice ball, the once-neglected villa courtyard became the rice ball's daily playground.
But tempted by the aroma from the kitchen, the rice ball refused to budge, its eyes following Lin Zhou.
With nothing to do, the instructor and Xiao Li squatted at the kitchen door like two door gods.
Lin Zhou turned around and saw it.
Lin Zhou: ...
"Did you guys bring your stools here and wait to be eaten?"
"No, we're protecting the best boss in the world." Xiao Li looked at Lin Zhou with a sincere expression, his words coming from the bottom of his heart.
Lin Zhou accepted his praise as a matter of course, nodded, and continued working.
Both the pig's feet and the seal are easy to handle; they can be made on the spot.
But pickled vegetables are a bit of a hassle.
Pickled vegetables need time to ferment, but he needs them urgently now and doesn't have time to make them.
After some hesitation, Lin Zhou decided to add green vegetables.
There's no rush to cook the green vegetables.
After all the scrolls were fried, the pig's trotters were still stewing.
When it was lunchtime, the rice was ready, but the pig's trotters were still stewing.
A group of people stood in the kitchen, staring intently at the pot.
Lin Zhou sat on the sofa in the living room, watching a movie and eating fruit, puzzled by their behavior of guarding the pot.
It will be quite a while.
He can tell whether the cooking time is right or not just by smelling the aroma.
"If you really can't eat it, then eat it. Although it's not cooked to the point of melting in your mouth, the meat is definitely cooked through."
Lin Zhou couldn't stand it and wanted them to eat first.
But they are quite principled; they insist on waiting until the food is at its most delicious before eating it.
Lin Zhou: ...
"Remember to drizzle the braised pork trotters with the braising liquid from time to time so that they will be evenly colored and flavorful."
When Steward Sun heard Lin Zhou's words, he nodded seriously and stood guard in front of the large pot, continuously pouring the braising liquid over the pig's feet with a large iron ladle.
Four hours later.
Under everyone's expectant gaze, Lin Zhou lifted the lid of the large pot, revealing a generous amount of braised pork knuckles and pig's trotters.
The constant heating over low heat allows the pork knuckles in the pot to become tender and flavorful while maintaining their perfect shape.
Lin Zhou was generous and told everyone to take as much as they wanted.
He himself served himself a proper portion of pork trotter rice.
Lin Zhou scooped the limp pork knuckle out of the pot, the rich sauce slowly dripping down the skin.
Because it's too viscous, it causes the sliding speed to be too slow.
The skin swayed slightly with Lin Zhou's movements, trembling and shaking in the air.
Its rich, dark sauce color and glistening sheen make it irresistible.
With a light touch of the cleaver, without even needing to cut, the pork knuckle separates from the bone.
The pork knuckle, with its alternating layers of fat and lean meat, breaks into chunks with just a slight cut, making a sticky, slurping sound.
The sliced pork knuckle was scooped up by Lin Zhou with a cleaver and placed directly on top of the rice.
Looking back, the cutting board was already stained a dark brown with the pork knuckle sauce.
Don't forget the pork rolls; slice a few pieces and place them on top of the rice.
Add the blanched green vegetables as well.
Then pour a spoonful of braising sauce over it.
That aroma would make anyone dizzy with its fragrance.
Xiao Li immediately brought out his large iron rice bowl.
Lin Zhou estimated that it was only slightly smaller than a vegetable washing basin.
It was filled with rice.
He was simple; he grabbed a whole braised pork knuckle, a pig's trotter, a whole rolled-up pork roll, and a lot of vegetables, and ate it all while holding the bowl.
No need to cut it at all.
For some reason, watching Xiao Li eat made Lin Zhou feel like he had a better appetite.
Everyone has been waiting for this braised pork knuckle rice since breakfast.
It was past 2 p.m. before we finally got to eat.
They all eagerly filled their bowls with rice and, without even sitting down, started eating standing in front of the stove.
Every inch of the stewed pig's trotters was tender, savory, sweet, and delicious, with a perfect balance of color, aroma, and flavor.
The pork knuckle skin is so tender it melts in your mouth, it's almost sticky. Paired with hot rice, the savory aroma of the braising sauce has permeated the rice.
Once you take a bite, if you don't have any self-control, you'll really want to bury your head in the bowl and keep shoveling food into your mouth.
It just won't stop.
The tender, oily pork knuckle skin, simmered until the collagen is released, has a glossy, oily reddish-brown color that looks incredibly appetizing.
The moment it enters your mouth, you can feel the abundance of collagen.
The oily, fresh flavor, the sticky sensation between your lips as you chew it, is simply indescribable.
It makes you laugh as you eat it.
This is so beautiful!
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