1, practice 1. Ingredients: 1 pork hand (about 1500g). Seasoning: salt 15g, onion 10g, ginger 10g, Shaoxing wine 25g, coriander 5g and sesame oil 10g. Practice: first remove impurities from the hoof pliers, scrape it clean, and peel off the skin with a knife. Blanch it in a boiling water pot, pick it up and rinse it with clear water. Wash the wok, put it into the hoof, inject clean water, subject to submergence, put it on a big fire and boil it, skim off the floating foam. Add salt, onion, ginger and Shaoxing wine, cover the lid and simmer for about 2 hours until crisp. Pick out ginger slices and shallots, put hooves and soup into a soup bowl, drop sesame oil and sprinkle with coriander powder.

2. Exercise 2. Ingredients: 500g of boneless pig's forepaws, appropriate amount of soy sauce, 50g of cooking wine, 5g of onion, 5g of garlic, ginger slices10g, and rock sugar10g. Practice: Scrape pig's trotters and wash the inside with a knife; Cut the soft side along the length until the knife is deep enough to see the big bone, then cut a knife on both sides of the big bone to let it spread out, and then cut off the fat around it to form a circle; Boil the hooves in a boiling water pot for about ten minutes until the skin is tight; Put the bamboo grates in a wok, put the hoof skin down on it, submerge it with water, then add cooking wine, soy sauce, refined salt, crystal sugar, scallion and ginger slices, boil it with strong fire, cover the lid, and simmer for half an hour, then turn the hoof over and burn it thoroughly, then cook the soup with strong fire like glue, take out the hoof skin down and put it in a soup bowl.

3. Exercise 3. Material: 750g pig elbow (with belt bone). Soy sauce 16g, rock sugar 50g, Shaoxing wine 20g, onion 20g, ginger 20g, pepper oil 15g, clear soup and peanut oil. Practice: Bake the elbow on the fire with a fork until the skin is burnt, and soak it thoroughly with warm water. Scrape off the burnt skin with a knife, split it along the bone with a knife until it is exposed, put it in a soup pot, cook it until it is half cooked, take it out, dry the oil slick on the elbow skin with a clean cloth while it is hot, paint it with sugar color, dry it in the air, and fry it in an oil pan with 80% heat (about 200℃) until the skin is red and wrinkled. Cut the meat into walnut-shaped pieces (2/3 of the depth of the meat) from the inside, take a large bowl, put the elbow skin down in the bowl, then add crystal sugar, soy sauce, Shaoxing wine, clear soup, onion slices and ginger slices, steam them in a cage until they are crispy, take them out, buckle them on a plate, put the juice into a pot, add the clear soup, thicken them with wet powder, and add pepper.