Hello everyone
Today, I asked my uncle to leave me two pork hind legs for braising
How heavy are these pork legs?
More than 5 jin, about 6 jin-ish (1 jin = 500 grams)
Uncle has already torched it. Torched and cleaned.
He was supposed to sell them
They would have been sold if you didn't call me
Could you hook it away?
Eh-ya
You can't hook it away if you aren't professional
Yeah, that's my uncle's professionalism
Careful
Doesn't matter. This knife isn't a problem
Cut it through?
Hmm, cut it through
Alright
Good
We haven't removed the trotter tendon?
Nope. Isn't that the big tendon?
This is the tendon. Let's take a look
Can we pull it out?
Pull it out. Be careful, don't hurt your hand
The tondon is like a scallion white
Like a scallion... Isn't it like a scallion?
Hmm
Today, we're gonna use our master stock seasoning bag
We can cook directly with it
One master stock bag is good for cooking 3 jin (of ingredients)
So for 6 jin of trotters, we use 2 bags
That's about right
Many followers bought this bag, and asked how to use it
So we're gonna share it in this video
After opening, we need to check the thread here
Don't let it go out
Then set them aside
Can you eat spicy?
The weather is hot, less chili
These chili peppers are not too spicy
Not very spicy? Good
Let's pour it in
Alright
So we open the package, and pour out the chili
And put them together
Chop some ginger
Chop longer chunks. Two scallions are enough
Then it's enough. Good to go
Later when we braise, we just need to add this
No salt is needed
And for each bag, we add 4 jin of water
For two bag, 8 jin of water
And then simmer the trotters
Come on. Hold this for me, uncle
Alright. Before braising, we need to parboil the trotters
Parboil the trotters in cold water
Look, it's full of blood scum
Now we've made the ginger and scallion oil aromatic
Add water after it's aromatic
We add about 8 jin of water
8 jin or even 9, doesn't matter
Because it takes a long time to cook
If we add 9 jin, it's going to compensate
(compensate) the water evaporated during cooking
Alright, water in
We put in the trotters, and add water to cover them
Alright, good
Then we put in the master stock bags
Chili pepper
Salt and coloring are included in our seasoning bag
We can take a look at the color it gives
And after it's brought to a boil
We simmer it for 40 minutes
Simmer for 40 minutes, then it's good to serve
No salt, no sugar added while cooking
Nothing
Just water, ginger, scallion and some oil
Then we can put in the ingredients to braise
Once the stock is boiling,
skim off the blood scum again
This works for chicken, duck
Works for everything
Works for beef, pork, chicken, duck, rabbit, everything
Everything you can think of, dump it in and braise
We've brought out the color
Alright, we've cooked for 40 minutes
40 minutes of simmering
And rested for about 20 minutes
Now I'm gonna re-boil it, then we can take out the trotters
Let's take a look at the color, which is very pretty
Eh-ya
And then we strain out all the residue in the master stock
After it cools down, we can store it refrigerated
And use it next time
The master stock can be reused for 2-3 times
Alright, fire off
Alright, now let's have a try
Slice a bit and see how it tastes
Let me give you a fatty slice, uncle?
Yup. Smaller, that's too big!
Here you are. We have a bowl here
Let me slice it for you. Have a try
Hmm, it's so soft
Is it soft?
Yeah
After cooking finishes, braised food
Home-version braised foods, after cooking
Tend to get oxidized
And the color turns darker
Say if we haven't fully mastered making caramelized sugar
Food braised with the caramelized sugar will...
You got it too big, give me the knife
OK, you slice it
I'll make a smaller slice
Eat it with your hands
So if we make caramalized sugar at home
and fail to control its quality, the food turns dark very soon
It turns dark, which is normal
C'mon, have this tendon
Is this a tendon?
Isn't it a tendon?
Crunchy and flavorful
That's really very crunchy
Yeah, that tendon is very nice
The skin is so nice
Is it?
Yeah
The skin is very flavorful
The master stock bag. This is what is looks after after cooking
After cooking, we can take it out, cool it down, and store it refrigerated
And use it next time
Look at the water. The spices are still so aromatic
Can be reused for a few times
It's like the "Lazy Man's Pork Ribs"?
Oh, yeah
Just put a bag there
Put things in the bag, then you can cook
The results are acually... (good)
The results are very good
The results are pretty good
Alright, that's all for this video
This is very convenient
I recommend this "Lazy Man's Master Stock Bag" to you guys
Lazy man's bag... What a lazy man's bag
Alright, that's all. Bye bye
So convenient