而家先係真正疫情既高危時間, 有好多隱形病人但條街仲多返人...🤒大家千祈唔好鬆懈, 安坐家中已經可以大減染病機會同醫療負荷!😷
唔出街食, 係屋企煮下野食都可以食得好好架! 德國除左有炸豬手之外, 柏林更出名既其實係水煮豬手🐷
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1️⃣市面上有好多真空包裝生既咸豬手, 買返黎放入大碗再放入1/3水 (如果未醃咸既就用一罐黑啤🍺.適量鹽糖代替水)
2️⃣大碗裡再放入🧄幾粒蒜頭.乾蔥🧅.黑椒同香草
3️⃣用錫紙封好碗面, 隔水燉/用180’C焗爐焗約90分鐘至豬手全熟 (可用筷子係無皮位置篤得穿就👌)
4️⃣倒走d水, 再係豬手上面灑上黑椒同香草碎
5️⃣蜜糖芥末醬: 2 tsp蜜糖🍯, 2 tsp黃芥末, 1 tsp白醋, 1 tsp白酒 +/- 2 tsp芥末籽
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As a Hong Konger, we can tell that #nCoV isn’t just a normal flu. Please keep social distancing to avoid catching this deadly virus🦠 ! #stayhome & enjoy this #eisbein 🐷recipe:
1️⃣In a large bowl, pour in 1/3 water for a salted pork knuckle (or a canned of #guinnessbeer 🍺+salt n sugar if unsalted).
2️⃣Put in the pork knuckle, some peeled 🧄garlic & shallots🧅, peppercorn n mixed herbs (thyme & rosemary).
3️⃣Wrap the bowl w/ foil n chuck into the oven for 90mins, 180’C, until a knife can pass through clean (avoid poking the skin).
4️⃣Pour away the water in the bowl. Final touch with some more grounded black peppers n mixed herbs on top of the knuckle.
5️⃣Serve w/ homemade🍯honey mustard sauce: 2tsp honey, 2tsp yellow mustard, 1tsp vinegar, 1tsp white wine +/- 2tsp mustard seeds
