Ingredients: a pig's hand (front foot). When you buy it, ask the boss to burn the pig hair, scrape it clean and cut it into pieces.

Practice: clean the pig's hands and put a small half pot of water (just drowning all the pig's feet) in the pot to boil. Add mashed ginger and wine, throw pig's trotters in, bring to a boil, skim off the floating foam, pour out, and rinse with clear water. This is mainly to get rid of the smell of blood. If you don't treat it like this, it will smell a little smelly and taste strange.

Put the cleaned trotters in a pressure cooker, add aged vinegar, sugar, salt, soy sauce (colored with soy sauce), allspice powder, ginger, dried chilies and a little water, cover them, turn off the fire for about eight minutes, deflate them, put them in a wok, pour out the trotters, taste them, season them properly, collect the juice with a little sesame oil, and take them out.

If you don't need a pressure cooker, you can use a casserole or a non-stick pan. In addition to the above seasonings, add enough water, cover the pig's hands completely, boil them on high fire, then simmer them until the meat is soft and rotten to your liking, and then collect the thick juice on high fire. It will take a long time, about an hour.

Materials:

2 pig forepaws, ginger 1 slice, small eggs 10, apple vinegar 1 spoon.

Practice: 1. Wash pig's trotters, chop them into small pieces, blanch them and drain them.

2. Put the pig's trotters and ginger into the casserole and pour in the untouched water.

3. After boiling, put soy sauce, soy sauce, apple vinegar and rock sugar to boil again.

4. After the crystal sugar melts, taste it. If sweet and sour are suitable, turn down the heat and continue to simmer until the trotters are soft and rotten.

5. Finally, add boiled eggs and cook for a few minutes.

Materials:

Pig's hand, onion ginger, cooking wine, salt, chicken essence, soy sauce, vinegar and sugar.

Practice: 1. Chop pig's hands into small pieces, put them in boiling water, add cooking wine and onion ginger and cook for half an hour. Remove the dry water.

2. Heat oil in the pot, saute ginger slices, and stir fry with pig hands.

3. One tablespoon of cooking wine, one tablespoon of soy sauce and one tablespoon of sugar. Add water to the pig's hand, cover it and bring it to a boil, then turn to low heat and cook slowly. Boil the water until it is dry, add some salt and chicken essence, and continue to cook until the pig's hands are tender and the soup is thick.

4. Add a little vinegar according to the taste and adjust it into sweet and sour juice.

Materials:

2 pork hands (about 600g), 600ml white vinegar, 200g white sugar, 250ml water, ginger 1 tablet (about 10g), 2 tablespoons of Guangdong rice wine (30ml), salt 1 teaspoon (5g) and 65438 red pepper.

Exercise:

Peel and slice the ginger, and cut the red pepper into filaments. Boil water and sugar in a pot with high fire until they are dissolved, then add white vinegar and salt, leave the fire and let it cool completely to make pickled sweet and sour juice.

Wash the pig hair on the pig's hands, boil it in boiling water for 20 minutes, then take it out and rinse it with running water, and then soak it in cold water 1 hour.

Drain the pig's hand, split it from the middle with a knife, cut it into small pieces about 3cm square, and then rinse it with running water.

Put chopped pork hand slices, ginger slices and Guangdong rice wine into boiling water again, add salt and cook for 20 minutes.

Then take out the pig's hand pieces and put them into the ice, then add enough cold water to make the pig's hand pieces completely immersed in the ice and refrigerate for about 1 hour.

Finally, the chilled pork hand slices and shredded red pepper were soaked in the prepared pickled sweet and sour juice for 6 hours.