400 grams of pig's feet, 8 slices of ginger, 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 medium spoon of cornstarch, 1 large each of chili pepper, Sichuan peppercorns, star anise, a little green onion, and wine spoon.

Method 1

Burn all the pig trotters you bought with fire, clean them with wire, and cut them into appropriate sizes. If you have enough time, you don’t need to cut them whole. Put them in a casserole and add raw meat. Smoke, appropriate amount of dark soy sauce (color), use individual packaging to add spices, star anise, grass fruit, cinnamon, tangerine peel, bay leaves. Don’t add too much spice, just the right amount, add a little water. After the water boils, turn to low heat and simmer, turning over after a while to prevent sticking to the pan. If you have the materials, add 10% bamboo braid to the bottom of the pot to pad it so it won't stick to the pot. Simmer until the meat is tender and serve.

Method Two

First, meat processing, the blood of pig's feet needs to be stir-fried in hot water, and then the pig hair is removed. Follow this method for other meat products.

Second, marinade: Add the marinade packet into the steel pot

Preparation of the marinade packet:

6 kilograms of broth, 100 grams of salt, 50 grams of MSG, 20 grams of chicken powder, 20 grams of pork bone marrow extract (to enhance aroma), 10 grams of burnt aroma maltol (to produce burnt aroma), 10 grams of licorice, 5 grams of nutmeg, 5 grams of tangerine peel, 3-5 star anise, galangal 10 grams, 5 grams of lemongrass, 3 grams of bay leaves, 5 grams of Sichuan peppercorns, 4 dried chili peppers, 50 grams of rock sugar, 20 grams of red yeast rice powder, 250 grams of pork fat),

After the water is boiled, put it in Add the meat and marinate it. The marinating time is different according to different meat products, and the fishy and non-fishy smells should be marinated separately, and the broth should be added.

Third, make the stock. Add a certain proportion of water to the raw materials such as drum bones, simmer for 3 hours, and add the stock to the brine in the second step.

Fourth, blending, adding different and secret ingredients to the brine to increase flavor, fragrance, color, etc.

Fifth, serve it on the table. When a customer orders, cut it according to different meats, pour brine on it, and serve it with vegetables and pickles.