1. Pig's trotters (boneless) 2000g, refined salt 120g, Jiu Shao 15g, 2 shallots, 3 slices of ginger, a little pepper, a little star anise, a little nitrate and an appropriate amount of old brine. Methods: Wash the hooves, sprinkle them with nitrate water (50g water and 0.2g nitrate mixed into water), poke some holes evenly on the meat surface, and thoroughly rub them back and forth, so that the nitrate water can penetrate into the hooves through the holes, then put them in the jar for several days (about two days in spring and autumn, one day in summer and three days in winter), and then put the hooves in cold water. Put hooves in a pot, add scallion, ginger slices, Shaoxing wine, pepper, star anise and old bittern, and bring to a boil with high fire. Turn to low heat 1.5 hours, then change the hoof and continue to stew with low heat 1 hour until crisp and rotten. Take out, put the skin down into the pot, take out a small amount of brine and skim off the oil slick, and.

Zhenjiang Yaorou is very famous in Jiangsu. How is it made? Yaorou is a famous traditional meat product in Zhenjiang. It has a long reputation. It has four characteristics: fragrant, crisp, fresh and tender. Lean meat is red, crisp and delicious. You can eat until your teeth are not stuffed, and you can fatten your fat without getting tired. When you eat it, it is served with Zhenjiang balsamic vinegar and shredded ginger, which has a special flavor. According to legend, Yao hoof was processed in the early Qing Dynasty. Yao hoof was recorded in the "Dantu County Records" compiled during Guangxu period of Qing Dynasty, so it was also called Crystal Yao hoof. Because of its white skin, crystal clear, transparent brine, ruddy meat, tender meat and delicious taste, it is also called crystal loin.

Zhenjiang Yaorou is very famous in Jiangsu. How is it made? Meat dishes are made of pig's front and back hooves, especially the front hooves. The production process is complex and the technical requirements are very high. It goes through four main processes: preparation, pickling, ripening and canning. The production process is to remove bones and tendons from pig's trotters, remove hair and wash them. The curing process is to spread the pig's trotters face down on the board, poke the lean meat irregularly with iron brazing, sprinkle salt evenly, rub it thoroughly and put it flat in a jar with old salt water. After pickling, soak in cold water to remove astringency and dirt, and rinse with warm water; The process of curing is to put the trotters' skins face down into the pot, layer by layer, with the skins on top facing down.