Practice 1: Stew pork hands with red wine.

1, cut the fresh pig's hand into pieces, clean it, put it in a pot and boil it to foam, take it out and clean it, clean the pig's hair, cut off the onion and slice the ginger for later use.

2. Put oil in a hot pot, stir-fry a proper amount of rock sugar until the rock sugar melts, and add the washed pig's hand to stir-fry and evenly color.

3. Pour a proper amount of red wine into the wok, immediately cover the lid and simmer for 2 minutes.

4, add soy sauce, soy sauce, salt, add onion and ginger slices and stir well.

5. Transfer the pork hands in the wok to the electric pressure cooker, add appropriate amount of water, add appropriate amount of red wine again, and stew in the electric pressure cooker for half an hour.

6. Pour the stewed pig's hand in the pressure cooker into the wok, and collect the juice after the fire.

Practice 2: Braised pig hands.

1, clean the fresh pig's hands, put cold water into the pot, blanch for a few minutes, skim the floating foam, take it out, wash it several times repeatedly, and drain it.

2. Prepare onion knots, anise peppers, cinnamon, fragrant leaves, rock sugar, ginger, soy sauce, soy sauce, salt and cooking wine.

3. Add clean water that can not pass the trotters in another pot, add all the seasonings, boil over high fire and simmer over low fire. After the pig's hands are cooked thoroughly, the juice can be collected over high fire.

Practice 3: Baiyun pig hand.

1, clean the pig's feet, wash them, blanch them in a pot, take them out and drain them.

2. Then boil in boiling water for 20 minutes until it is 60% soft and rotten, take it out, let it cool, and plate it.

3. Boil the white vinegar, add white sugar and refined salt, cook until dissolved, filter, cool and pour into the basin.

4. Soak the pig's feet for 6 hours and take them directly when eating.