【王子煮場】皮爽肉腍 花雕醉豬手


我光顧上海餐廳,經常點冷盤醉豬手吃,其實材料簡單,只需睡前花一點時間,加上識得買枝糟鹵看門口用,隨時想自己煮花雕冷盤,簡直易如反掌。

上海菜冷盤必備-糟鹵

在上海菜的世界,糟鹵的地位有點像廣東人的豉油,家家有一枝備用。真正的釀法是把「香糟」加上十種以上的香料吊起,滴漏糟汁再以水和酒調開,所以吃起來味道有點似滷水汁的變奏,鹹香裏混有香料味和酒味。

慢火綿掌功 豬手皮爽肉腍

講完花雕冷盤的獨門絕招的「身世」,預備好汁料;下一步要把豬手煮成「化骨綿掌」,配起來吃才滋味。但要做到豬手皮爽肉腍,不可以貪快,先大火後慢火再冷鎮才有好效果。

睡前跟着下邊示範來做這道「花雕醉豬手」,第二天打開雪櫃門,可以立即享用!

Ingredients:

Frozen pork knuckles, garlic, ginger, chilli, spring onions, rock sugar, rice wine, white vinegar, Shaoxin/huadiao wine, superior pickle sauce

Method:

Boil a pot of water, adding one medium sized piece of rock sugar, spring onions, ginger, rice wine and white vinegar, along with the porks knuckles and boil on high heat for 20 minutes.

Switch to low heat, cover and boil for 1.5 hours.

Now turn of the heat with the lid on and leave it for another 1 hour. Take out, and place in a bowl of ice water until completely cool.

Make dry and place knuckles in a pot. Add crushed garlic and ginger, and chilli (depending how spicy you like it) then pour in one bottle of superior pickle sauce and top up to cover the knuckles using Shaoxin/huadiao wine.

Leave in the fridge to marinate overnight. This can be kept for up to a few days and can be eaten cold any time

Tips
  • Water must cover the knuckles in the initial cooking stage
  • All knuckles must be defrosted completely before cooking
  • Pressure pots can be used to save cooking time, but be careful of making the knuckles too soft
  • Placing in ice water after cooking is essential, this makes the skin crunchy

Instagram: gwzfood

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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

More From: 親自下廚

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