How to eat bear paw

A common saying is that you can't have your cake and eat it too. Then bear paw should be a very delicious food with relatively high nutritional value. People not only like delicious food, but also often study their own production methods. After all, everyone has different ideas and different ways of eating. So what are the ways to eat bear paw?

How to make bear paw

Bear paw is a very nutritious ingredient. It is an extremely precious ingredient. Therefore, its cooking method needs to be more careful than other ingredients. How to make delicious bear paw? Here are some cooking methods for bear paw!

1. How to cook braised bear paw

Ingredients: bear paw, winter bamboo shoots, mushrooms, soy sauce, lard, chicken broth, MSG, sugar, onions, ginger, pepper water, etc.

practice:

(1) Cut mushrooms, bamboo shoots and ham into slices

(2) After the bear paw has been processed, place it in a basin, add water, and steam it in a steamer until it is 80% cooked. After it cools down, make four cuts on the back of the paw and remove the bones. Then place the paw in a bowl, add chicken soup, soy sauce, sugar, pepper water, MSG, scallion segments, and ginger. After it is cooked, remove the scallion segments and ginger.

(3) Put 1 liang of lard in the pot. When the oil is hot, add a little chicken soup, bamboo shoots, mushrooms, and ham slices. Then put the steamed bear paw into the pot and simmer for 5 minutes. Thicken with starch, add oil, and stir-fry.

Characteristics: Bear paws are neatly shaped, soft and tender, bright red in color, and salty in taste.

2. First-class bear paw

Ingredients: bear paw, fat hen, pork elbow, cooked ham, Sichuan salt, soy sauce, chicken soup, MSG, Shaoxing wine, pepper, etc.

practice:

(1) Wash the green onions, cut off the white part (100 g) and set aside. Divide the rest of the green onions into 3 portions. Crush the ginger and divide it into 4 portions. Boil the fresh bear paw twice in a boiling water pot, then change to clean water and cook for about 2 hours. Remove the paw from the water, remove the hair, peel off the callus and bones, keeping the original shape intact. Then add chicken soup (1500 grams), 1 portion each of ginger and green onion, Shaoxing wine (100 grams) and other seasonings to the pot and cook repeatedly for about 3 times. The chicken soup and seasonings need to be changed every time you cook to remove the fishy smell.

(2) Cut the bear paw several times horizontally from the back (do not cut through the bottom of the paw) and wrap it with clean gauze. In another wok, add 100g of pork fat and heat until hot. Add 1 portion of ginger and scallion and stir-fry until fragrant. Add chicken broth, chicken pieces, pork elbow, ham, soy sauce, Sichuan salt, rock sugar color, Shaoxing wine (100 grams), licorice, pepper, and then put the bear paw wrapped in gauze into the pot, boil over high heat, skim off the foam, pour into an aluminum pot, move to low heat and cook for about 3 hours until it is cooked.

(3) Take a large round plate, take out the scallion from the pot and place it on the plate. Take out the bear paw, remove the gauze, and place it flat on the scallion with the palm facing up, forming a single-piece shape.

(4) Remove the chicken, pork elbow and ham from the wok and use them for other purposes. Discard the ginger and licorice. Thicken the original juice, add MSG and sesame oil, heat it up, and pour it on the bear paw.