Materials: pig's trotters, pig's claws, chicken legs, chicken claws, ginger, cooking wine, garlic, ginger, dried red chili peppers, soy sauce, spices.

Practice:

1, pig's feet, pig's claws, chicken legs, chicken claws, etc. clean, pot of cold water to boil (with cold water, the meat will be tender), add ginger, cooking wine, cook for a few minutes, pour off the water, by the way, rinse.

2. Re-sit the pot, hot, under a few tablespoons of lard, burst garlic (first pat flat), ginger, dry red chili, add soy sauce, Taikoo Jinhuang icing sugar, cooking wine, and their favorite spices (star anise, peppercorns, dried peppercorns, fennel, cumin, Chenpi, cloves, mountain nai, etc. with gauze bags packed and tied), according to their own preferred flavor to modulation, stir fry after the aroma (i.e., stir fry thickening), will be the garlic out, and the garlic, and the meat, and the meat will be very tender. Add water to boil, mix the unique flavor of the marinade.

3, first boil with a large medium heat, and then with a small fire brine about two hours or longer, soak three to four hours after the flavor can be.