condiments

4 trotters

condiment

salt

5 grams

verdant

4 pieces

energy

6 tablets

Eight angles

two

Sichuan pepper

10 capsule

Red pepper

five

Light soy sauce

30 ml

dark soy sauce

30 ml

Jujube (dried)

four

Amomum tsao-ko

1

light purple

5 capsules

Chinese hard liquor

30 ml

brown sugar

10g

Practice of Charcoal Roasting Pig's trotters

Material assembly drawing:

1. Wash pig's trotters, remove hair, then soak them in clean water for half an hour, and drain the blood for later use.

Don't put oil in the pot. After a little heating, add pig's trotters and stir fry gently. Pour in the white wine and stir-fry until the trotters start to turn yellow.

3. Add onion slices, ginger slices, star anise, tsaoko, clove and other spices and stir-fry until the trotters turn brown.

4. Pour in soy sauce and soy sauce in turn, stir well, then add brown sugar and stir-fry until the trotters smell fragrant and the skin turns red. Then add dried peppers and prickly ash.

5. Put the fried pig's trotters in a casserole, add boiling water until the pig's trotters are uncovered, boil with strong fire, and simmer for about 2 hours until the pig's trotters are soft and rotten.

6. Stewed trotters are delicious to eat directly, but if heated for the second time, the water in the soup pot will gradually decrease and become dry and salty, so you can take out the trotters in advance and bake them slowly in the electric stove, charcoal fire and oven until the skin is golden bubbles.