Pig's trotters (boneless) 2000g, refined salt 120g, Shaoxing wine 15g, 2 onions, 3 slices of ginger, a little pepper, star anise and nitrate, and an appropriate amount of old brine.

prepare

(1) Wash the hooves, poke holes evenly on the meat surface with a thin wooden stick, sprinkle with salt water (made of 50g water and 0.2g salt water) and knead thoroughly, so that the salt water can penetrate into the hooves through the holes, then marinate them in a jar for several days (about two days in spring and autumn, one day in summer and three days in winter), and then soak the hooves in cold water for 65,400 days.

(2) Put the hoof into the pot, add the onion knot, ginger slices, Shaoxing wine, pepper, star anise and old bittern, subject to submergence of the meat noodles. After the fire boils, turn to low heat 1.5 hours, turn the hoof meat over, continue to simmer with low heat 1 hour until it is crisp, put it into the pot with the skin down, and take out a small amount. When eating, slice it and put it in the pot, followed by two small plates of ginger and balsamic vinegar.