4kg of purified water, 5kg of trotters, 220g of salt, 50g of white sugar 1 80g of soy sauce180g of ultra-fresh essence, 70g of HD-6 flavoring agent, 30g of chef Bao Si sauce, 50g of "Huadi1"meat king, 80g of onion and 80g of ginger.

Pickling formula:

220g of salt, 70g of HD-6 flavoring agent and 30g of super fresh in the curing formula are evenly mixed, smeared on the surface of pig's trotters, and cured at low temperature of 0-5℃ for about12h.

Halogenation process:

Boil the pure water in the sauce, add sugar, soy sauce, 1 meat king, onion ginger and pig's trotters, heat to 95℃, keep 15 minutes, then simmer for 3 hours with low fire, and control the temperature at 80-85℃.

Sugar fumigation process:

Heat the wok, add 300g sugar, add pyrene seeds, and then take out the trotters. Finally, cover the pan, quickly heat the wok and smoke for 3 minutes.

Cooling process:

Wrap the smoked trotters with plastic wrap, and put them in a low-temperature warehouse at 0-5℃ for 3 hours to get the Asian trotters.

Note: The boiled soup is a secret stock, which can be reused, but the materials should be gradually reduced to reduce the cost.

Don't thank me.