Practice 1: Stew pork hands with red wine.

1. Cut fresh pig's hand into pieces, wash it, put it in a pot and boil it until it bubbles, take it out and wash it, wash pig's hair, cut onion into sections and slice ginger for later use.

2. Put oil in a hot pot, add a proper amount of rock sugar and stir-fry 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 and 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, and stew in the electric pressure cooker for half an hour.

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

Practice 2: Braised pork hands.

1. Clean fresh pig's hands, put them in a pot with cold water, blanch them for a few minutes, skim off the floating foam, take them out, wash them several times, and drain them.

2. Prepare onion, star anise, cinnamon, fragrant leaves, crystal sugar, ginger, soy sauce, soy sauce, salt and cooking wine.

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

Practice 3: Baiyun pig hand.

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

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

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

4. Soak the trotters for 6 hours and take them directly when eating.