How to make Longjiang pig trotter rice
Longjiang Pig's Knuckle Rice is a traditional delicacy in the Chaoshan region of Guangdong. It is famous for its soft and glutinous, fat but not greasy pig's feet and rich marinade. In recent years, with the promotion of food bloggers and the popularity of takeout platforms, Longjiang pig trotter rice has gradually become a hotly discussed "healing food for migrant workers" across the Internet. Below, we will give you a detailed analysis of how to make this classic delicacy, from ingredient selection and production steps to hot topics on the Internet.
1. Hot topics and content on the entire network in the past 10 days
The following are the hot topics and discussion points related to Longjiang Pork Knuckle Rice in the past 10 days:
| Topic keywords | heat index | Main discussion content |
|---|---|---|
| Longjiang pork trotter rice becomes popular | 85% | Netizens ridiculed "standard equipment for working people", and sales of food delivery platforms increased |
| Family version of Longjiang Pork Knuckle Rice | 72% | Food bloggers share simplified recipes and reproduce them in home kitchens |
| Controversy over secret marinade recipe | 68% | Debate on whether to add southern milk and rock sugar ratio |
| Tips for removing hair from pig’s feet | 60% | Comparison of the advantages and disadvantages of methods such as fire roasting and hair plucking with tweezers |
2. How to make Longjiang pork trotter rice
1. Ingredients preparation (serves 4 people)
| Main ingredients | Dosage |
|---|---|
| Pig front hooves | 1.5kg |
| rice | Appropriate amount |
| Braised food package | Details |
| star anise | 3 pieces |
| cinnamon | 1 paragraph |
| Geranium leaves | 4 slices |
| grass fruit | 1 piece |
| rock candy | 50g |
2. Detailed steps
Step One: Process the Pig’s Feet
Use a fire gun to burn off the pig hair on the surface, brush it clean, put it in the pot with cold water, add ginger slices and cooking wine and blanch it for 15 minutes, take it out and soak it in ice water to make the skin more elastic.
Step 2: Fry the sugar color
Put a small amount of oil in the pot, add rock sugar and stir-fry over low heat until amber color, then quickly pour in boiling water (be careful to avoid splashing).
Step Three: Prepare Braised Soup
Pour the fried sugar color, marinade package, 50ml light soy sauce, 20ml dark soy sauce, 2 pieces of southern milk, and 2000ml water into a casserole, bring to a boil, then turn to low heat and simmer for 20 minutes to release the aroma.
Step 4: Braised pig’s feet
Put the pig's feet into the stewed soup, keep it at a slight boil and stew for 2 hours, then turn off the heat and simmer for another 1 hour (key step).
Step 5: Installation
Cut the pig's feet into pieces and place them on the rice, pour two spoons of marinade over them, and serve with sauerkraut, braised eggs and green vegetables.
3. Summary of technical points
| key links | Professional skills |
|---|---|
| Material selection | You must choose the front hooves of pigs (which have more tendons and thicker meat), and the back hooves are suitable for stewing soup. |
| heat | Maintain the "shrimp eye water" state (approximately 85°C) throughout the marinating process |
| seasoning | Southern milk is the soul of authentic flavor, but it should not be overdosed |
| save | The brine can be filtered and frozen and can be reused 3-4 times. |
4. Answers to hotly discussed questions among netizens
Q: What should I do if I don’t have a professional braised pot?
A: You can also use the "soup making" function of the rice cooker, but please note that the water level does not exceed 2/3.
Q: How to make pig’s feet more colorful?
A: Before marinating, smear the pig's feet with dark soy sauce and let it sit for 10 minutes. You can turn it over once during marinating.
Q: How to make the shortcut version?
A: Use ready-made marinade package + pressure cooker for 25 minutes, but the flavor will be compromised.
Although making Longjiang pig trotter rice requires patience, every step contains the wisdom of Chaoshan food culture. Whether it is a fundamentalist traditional method or an improved version adapted to the fast-paced life, the charm of this delicacy lies in its use of the simplest ingredients to deliver the warmest smoke.
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