Method:
(1) Wash the pork leg, cut the meat from the corner of the small hoof with a knife, remove the bone (the lean meat does not need to be taken out), and cut the lean meat into strips with a width of about 3-5 cm and a thickness of 2-4 cm. The longer the better.
(2) Mix the ingredients, rub them on lean meat with salt, put the meatball rice into a bowl, add white wine, light the white wine, and stir while burning for about 15 minutes.
(3) Take out the bone between the small hoof and the leg with an angle knife or dagger. Don't cut the skin, put the lean meat in, spread the seasoning and sew the edges with thread. Tie them together with chopsticks-tie them with thick rope from the hoof (the tighter the better).
(4) Marinate the tied pig's trotters in a pot for 2 days and nights, then put them in a boiling water pot until they are cooked thoroughly (don't cook them too badly), take them out to cool, untie the rope, remove the thread, fill the empty space with shredded radish and fried rice flour (fried rice and broken rice), put them in a jar, and seal the jar mouth. 15-20 days later.
Features: the jar storage method has short storage time and the finished product tastes slightly sour. If the cooked pig's trotters are wrapped tightly with cotton paper and hung up, they can be stored for 8- 10 months, without discoloration or taste change. There are many ways to eat hooves, steamed, boiled, eaten alone or cooked with vegetables, all of which are delicious, and are most suitable for table and wine. And the longer the storage time, the better the taste. (Dali)
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