Method one
Burn all the bought pork knuckles with fire, clean them with iron wire, cut them into appropriate sizes, if there is enough time, don't cut them all, put them in a casserole, add some soy sauce (color), and wrap them with spices, star anise, tsaoko, cinnamon, tangerine peel and fragrant leaves. Not too much spice, just right amount, add a little water. When the water boils, turn to low heat and burn slowly. Turn it over later to prevent it from sticking to the pan. If there are materials, put a layer of 10% bamboo mat at the bottom of the pot, so as not to stick to the pot. Cook until the meat is soft and out of the pot.
Method 2
First, meat processing, the blood of pig's trotters needs to be fried with hot water, and then pig hair is removed. Other meat products refer to this law.
2. Marinating: add a marinade bag to the steel pot.
Preparation of halogen packaging:
6 kg of broth, salt100g, 50 g of monosodium glutamate, 20 g of chicken powder, 20 g of pig bone marrow extract (with flavor), 0/0g of pyrogallol/kloc-0 (with flavor), 0/0g of licorice/kloc-0, 5g of nutmeg, 5g of dried tangerine peel, 3-5 slices of star anise and Nanjiang.
After the water is boiled, marinate the meat, marinate it for different times according to the meat, marinate it separately, and add the broth.
3. Making stock: add barrel bones and other raw materials into a certain proportion of water, boil for 3 hours, and add stock into the brine in the second step.
Blending, adding different secret ingredients to brine to improve taste, fragrance and color.
Fifth, when serving food, when customers order food, they cut it according to different meats, pour brine on it, and serve it with vegetables and pickles.