Usually, the German trotters are crispy trotters. This dish is slightly different from our Chinese way of making trotters, but relatively speaking, the German trotters taste simple and crisp, because they use some spices, which is different, so the taste is quite special for China people.

First, preparation before making German trotters

First of all, we should prepare an intact trotters, then we should prepare salt, pepper, thyme, laurel leaves, alcohol, and we can also prepare some mustard sauce and sauerkraut.

Second, the manufacturing process of German trotters

First of all, we still need to clean the operating table a little, wash the trotters and put them on the table, then smear every part of the trotters with prepared alcohol, then evenly mix salt and pepper on the surface of the trotters, massage the trotters with the palm of your hand to ensure that the salt particles will stick to the surface of the trotters, and then put the trotters in a ventilated and nutritious place to blow for 3-6 days. We didn't start cooking until the skin of pig's trotters became hard. You need to prepare a big pot, put the trotters in, bundle the onion, thyme and bay leaves into a bunch, and put them in the pot with water, so that the water will submerge the trotters. Then turn off the fire immediately after the water boils, and soak the trotters directly without taking them out until the skin of the trotters is soft. At this time, let's preheat the oven, put the trotters in the middle layer, fire them up and down at 16 degrees, and bake them for about 3 minutes before and after the fire. At this time, the trotters will probably be half-cooked, and then adjust the oven to 18 degrees and continue baking for two hours, and drop the noodles every 4 minutes in the middle to ensure that everything is covered.

3. Seasoning

The sauerkraut and yellow mustard sauce we prepared in advance are all ingredients for the last time we eat pig's feet. Of course, if you don't like the taste, you don't have to use these ingredients. It should be noted that when the oven is finally made, use the tip of the knife to test the softness of the trotters. If you can easily break through the skin, you can take it out.