1. Clean the operating table, wash the pig’s hands, dry them, and place them on the table

2. Apply cognac to the pig’s hands

3 . Massage carefully, and every place must be stained with wine

4. Mix salt and pepper (pepper can be according to your own taste), sprinkle evenly on the surface of the pig's knuckles, press hard with your palms, and try to make it Apply salt particles to the surface of the pig's hand

5. Hang the pig's hand in a ventilated and cool place for 3 to 6 days. The suitable temperature is 3 to 8 degrees. In some places, the temperature at night is already below zero. It should be kept in the refrigerator at night without covering it with plastic wrap

6. When you see the skin of the pork knuckle becomes hard, you can cook it Made. Find a large pot, add the pig's trotters, cut the onions in half, tie the thyme and bay leaves into bunches, put them in the pot, add water, and add enough water to cover the pig's knuckles. After the water boils, immediately turn off the heat and soak for 6 hours. Soaking can make the skin of pig hands soft, easier to crisp when baked, and non-bubbly and less likely to crack

7. Preheat the oven to 180 degrees

8. Place the pig hands in the middle layer , upper and lower heat, bake at 160 degrees for 30 minutes on both sides. At this time, the pork knuckles are about 6 mature. Then adjust the oven temperature to 180 degrees and continue to bake for about 2 hours. In the middle, adjust the noodles every 40 minutes and try to bake all sides. Finally, use the tip of a knife to test it. If it can break through the skin easily

9. The best seasoning is yellow mustard, and the best side dish is sauerkraut