用料 :
Ingredients:
豬手 1隻 (Pork Knuckle 1)
葱 2條 (Onion 2 strips)
薑 3片 (Ginger 3 slices)
八角 6颗 (Star Anise 6)
小红尖辣椒 2隻 (Chili pepper 2)
調味料: Seasonings:
米醋 4杯 (RiceVinegar4C)
水 2杯(Water 2C)
沙糖 12oz (Sugar 12oz)
酸梅4粒(Plums 4 pieces)
白雲豬手的做法 :
Instructions:
1. 葱切段,薑切片,備用; 豬手, 斬件,小红尖辣椒切小段.
Cut the onion and ginger into slices. Chop up the pig knuckle. Cut chili pepper
into pieces.
2. 豬手冷水下鍋, 加入葱段, 姜片, 八角, 大火至水沸, 小火煮60分鐘.
Boil the pig knuckle in the pot, add onion, ginger and Star Anise. Use high heat till water
boils, then turn to low heat for another 60 mins.
3. 撈出在水喉下沖凍, 再繼續慢慢沖約30分鐘, 直至豬手爽脆, 撈起瀝乾.
Remove the pig knuckle and rinse with cold tap water till it get cold. Keep the
water running for 30 mins. Remove the knuckle from the tap and dry it.
4. 把調味煮滾後放涼, 加入辣椒圈, 將豬手腳浸泡其中, 放入冰箱過夜.第二天就可以
吃到冰冰凉凉清清爽爽的白雲豬手了, 甜甜酸酸的味道中還有一丝辣意.
Boil the seasonings and let it cool off. Add chili pepper and soak the pig knuckle
into the seasonings. Put the container in the fridge and keep it overnight.
• * 梁師傅小貼士 *
• Chef’s Tips:
• 煮好的豬手去骨留皮肉, 切成小塊, 浸泡在甜酸辣的汁液中, 放入冰箱冷藏一夜, 便
可食用.
Remove the bones of cooked pig knuckle, and cut it into small pieces. Soak into sour
and spicy seasonings and keep it in the fridge overnight. The next day it will be
ready to serve.
