750g of pig's front foot, 25g of soybean, 50g of dried starch, 50g of vegetable oil, 3g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 5g of oyster sauce, 0/0g of cooking wine/kloc-0, 5g of dried pepper powder, 2g of thirteen spices, 20g of garlic, 5g of ginger15g of chives and sesame oil. Exercise:

1. Burn the pig's feet thoroughly, scrape them clean, chop them into pieces 6 cm long, blanch them in a pot, remove them and drain them, then pour them into a brine pot, marinate them with low fire until they are 80% rotten, and pat the starch dry for later use; Soak soybeans in warm water until soft, and fry them in a 50% hot oil pan for later use.

2. Garlic and ginger are minced, and shallots are minced for use.

3. Put the clean pot on the fire, add the vegetable oil and cook until it is half cooked. Put the pig's trotters with dried starch into the oil pan, fry until the color is golden, and take out and drain the oil.

4. Leave the bottom oil in the pot, add ginger, minced garlic, soybeans, dried pepper and thirteen spices and stir-fry until fragrant, then add refined salt, monosodium glutamate, chicken essence and oyster sauce, pour in trotters and stir-fry evenly, pour in sesame oil, sprinkle with chopped green onion and take out.

Salt water formula (with 2500g clean water): licorice 10g, dried tangerine peel 10g, fragrant leaves 5g, cinnamon 10g, Siraitia grosvenorii 1g, angelica dahurica 10g, clove 10g and cinnamon.

Features:

Bright red color, crispy skin, slightly spicy, fat but not greasy.