1.

Cut the hoof meat from the pig's leg and remove the bones.

2.

Burn skin, remove hair

3.

Boil in cold water, add two garlic and ginger, add some white wine, boil over high fire and simmer for about 20 minutes.

4.

Take out the hoof meat and tie it all with toothpicks.

5.

After binding, brush the skin with vinegar, and then brush the soy sauce to dry.

6.

After cooling for ten minutes, the oil begins to fry, and the skin is fried downwards until golden brown, and then it is taken out.

7.

Soak the fried hoof meat in cold water to soften it.

8.

Dice the top of the meat when soaking. Note: Lemon must be peeled and pitted, and garlic need not be cut.

9.

Add a proper amount of salt, soy sauce, oyster sauce, monosodium glutamate and sugar to the cut materials.

10.

Soak the soft meat and cut it back about one centimeter (a good knife can cut half a centimeter)

1 1.

Put the hoof skin on the plate and spread the cut materials on it.

12.

Put it in a steamer, bring it to a boil with high fire, and steam for 90 minutes on medium and small fire.

13.

Turn the mouth of the other porcelain bowl over.