100 Jin pig's trotters are depilated and washed,

2000 grams of salt, 20 grams of sugar and 5000 grams of cooked lard. 20g of dried tangerine peel, 25g of cinnamon, 50g of star anise, 40g of hawthorn, 40g of angelica dahurica, 40g of pepper, 75g of fennel, 40g of tsaoko, 0/0g of clove/kloc-,25g of bamboo shoots, 35g of Amomum villosum, 30g of kaempferia kaempferia, 50g of cardamom, 40g of geranium and nutmeg. The seasoning is put into a material bag.

working methods

1. Remove the hoof nails from the fresh trotters, remove the excess hair and dirt with burnt incense, rinse with clear water, soak for about three hours, and soak to remove blood stains.

2, large pot fire, add 80 kg of water, pour in cooked lard, salt, sugar, after the fire is boiled, add pig's trotters 100 kg.

3. put it in the material bag. 10 water is boiled again, remove the floating foam and cook for 90 minutes with slow fire.

skill

1, when you get off the trotters, you must come out of the water to make "crispy trotters".

2. The temperature must be controlled between boiling and non-boiling, and the oil on it can bubble. When the fire is big, it will rot easily and there will be no light.

3. Add 500 grams of salt to the new soup every 20 kilograms for the first time, and add 250 grams of salt to the old soup every 20 kilograms for the second time.

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