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Dried Pork Tendon 猪脚筋

RM 24.00
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猪蹄筋有养血朴肝、强筋壮骨之能 。

猪脚筋泡发方法有如下几种:
1、油发:先将蹄筋洗净控干,温油下勺,约五六成热时,端离火位,慢慢浸煨,待油少凉时再上火加热,油热再放下待凉,找来次反复三四次,漂出碱质,洗净,即可使用。
2、盐发:将大粒盐下锅炒干,出净水分自,待成散落状时,下蹄筋迅速翻动拌炒,待原料涨大鼓起时,将其埋在盐下焖透,然后继续翻炒,如能捏断时取出,用温水浸泡,反复在水中漂zhidao洗赶紧即可。
3、水发:先将原料用温水洗一遍,下凉水锅中烧开,慢煮约二三小时后,取出,撕去外层筋皮,换新水下锅,用小火慢煮,待煮透回软成透明状时,捞出,用新水泡上,即可备用。

INSTRUCTION 

1) Deep-fry the pork tendons in hot oil until the pork tendons start to shrink and crisp then remove and soak in a basin of cold water for at least 2 hours or until soften.
 
2) Drain dry and place the tendons in a pot with just enough water to cover them.
 
3) Braise over medium heat for 20 minutes or until thoroughly tender.

Storage method:
Pork tendon should be chilled (at 0-8°C) for storage. If it is to be consumed over a long period of time, it is suggested that it is sealed and frozen (at -18°C or below).

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