Double Exchange ham hock
Chili powder (medium coarse)
light soy sauce
How to make deep-fried two-flavor ham hocks at home
Process the ingredients first.
Cut the ham sausage and use it to cut patterns on both sides, being careful not to cut off. It looks better and tastes better when fried with a pattern.
Heat the oil in a pan, when the oil is hot, deep fry the ham hock in the pan. Because it is deep fried, put a little more oil, the taste is not heavy after the oil summer, you can reuse it.
Use the waiting time to start the sauce while it’s frying.
I used two sauces, tomato sauce on one side and salsa on the bottom.
For the hot sauce: Pour dry chili powder, chicken broth, salt, sugar and light soy sauce into a bowl and stir.
Then, from the frying pan, ladle two spoonfuls of hot oil over the dressing, stirring
Add half a spoonful of bean paste and keep stirring.
When the ham hock is fried, place it directly on the plate (salsa on the bottom) and squeeze the tomato salsa on top