45g of pig's trotters, 38g of peanuts, 1 packet of spices and a little parsley are the food ingredients. 1/6 teaspoon of monosodium glutamate, 19 grams of rock sugar, 1 tablespoon of soy sauce and 1/4 teaspoon of seamount sauce.

Gourmet practice 1. After the trotters are cut into pieces, blanch them with water and take them out. 2. Cook the trotters, spices, peanuts and spices together for 15 minutes. 3. Put the cooked braised trotters into a large bowl and garnish them with coriander.

Remarks: Haishan sauce is a sweet and spicy sauce with five spices. Most of its raw materials are five spices, sugar, vinegar, Chili

other series (18 pieces) of braised pig's trotters, starch and so on.

practice 2:

raw materials: choose fresh pig's trotters with uniform size, and the surface is required to be free from blood.

formula: the first bittern: 1kg of trotters, 8kg of salt, 1.2 of white sugar, 1.2 of monosodium glutamate, 1 of soy sauce, .3 of cooking wine and 2.5 of thirteen spices. When re-bittern, reduce the dosage appropriately according to the actual situation.

Processing technology (1kg) Take 2kg of fresh bones (pork leg bones), break them, put them into a boiling pot with 3kg of chicken rack (be careful to clean them), then add 2kg of water, slowly boil them, keep them for 3min, remove the dirt on the surface, then cook at 9℃ for 3h, then take out the pork bones and chicken nuggets, filter them, and continue heating to make the final soup weigh 15kg.

To marinate, first put 15kg of basic soup into the pot, add the spices prepared in the ingredient room and heat it to 1℃, then turn to low heat and keep it for 5 minutes, then take it out and put it into the marinated soup (the marinated soup must be filtered with a 1-mesh sieve at this time), then add salt, white sugar, soy sauce, cooking wine, etc. to dissolve it, put it into the pig's trotters and put it into the pot, and then burn the soup to 1℃ to remove the marinated soup. Add monosodium glutamate half an hour before cooking, and do not add it in advance to prevent the loss of umami flavor.