It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes.
南京焖猪手
材料:
猪手-800gm, 生姜片-80gm, 蒜子-10粒(过油), 椒干-6條(切断), 生菜-200gm, 元西-1棵
调味料:
清油-2汤匙, 清水-2kg, 麵豆醬-2汤匙, 南乳醬-3塊, 辣酱醬-2汤匙, 蠔油-1汤匙, 生抽-2汤匙, 白糖-1汤匙半
材料:
猪手-800gm, 生姜片-80gm, 蒜子-10粒(过油), 椒干-6條(切断), 生菜-200gm, 元西-1棵
调味料:
清油-2汤匙, 清水-2kg, 麵豆醬-2汤匙, 南乳醬-3塊, 辣酱醬-2汤匙, 蠔油-1汤匙, 生抽-2汤匙, 白糖-1汤匙半
HOW TO COOK
01
將猪手斩件塊奄生粉2分钟后清洗備用.
02
开锅下油放猪手炒香落黑哂油调色后清洗備用.
03
开砂锅爆椒干.蒜子.姜片加入猪手.清水.麵豆醬.南乳醬.辣椒酱.调味料焖大约45分左右完全淋熟.
04
开砂锅爆椒干.蒜子.姜片加入猪手.清水.麵豆醬.南乳醬.辣椒酱.调味料焖大约45分左右完全淋熟.
01
將猪手斩件塊奄生粉2分钟后清洗備用.
02
开锅下油放猪手炒香落黑哂油调色后清洗備用.
03
开砂锅爆椒干.蒜子.姜片加入猪手.清水.麵豆醬.南乳醬.辣椒酱.调味料焖大约45分左右完全淋熟.
04
开砂锅爆椒干.蒜子.姜片加入猪手.清水.麵豆醬.南乳醬.辣椒酱.调味料焖大约45分左右完全淋熟.
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