1. Scrape and clean the pig's feet, chop them into small pieces and blanch them in cold water until thoroughly drained. Put each 750g portion into a casserole.

2. Peel the ginger, cut into small cubes, fry in 60% hot oil until golden brown and fragrant, remove and drain.

3. Add a little base oil in the pot, add 60 grams of white sugar and stir-fry over low heat until sugar-colored, add 500 grams of boiling water, add 300 grams each of brown sugar and black vinegar, 200 grams of fried ginger, 100 grams of light soy sauce, two star anise, and bay leaves

Boil two slices and a small piece of tangerine peel, pour into the casserole containing the pig's trotters, bring to a boil over high heat, then reduce to low heat and simmer for 30-40 minutes, until the pig's trotters are soft and the ginger cubes are soft.

Dishes process: 1. Boil 100 grams of quail eggs, peel them, put them into the soup, add a little salt and chicken essence and simmer until the flavor is delicious.

2. Put a pot of pig's feet on a high fire, add quail eggs and quickly reduce the juice. When the soup is thick and almost reduced, garnish with coriander leaves and serve.

Features: The pig's feet are soft and glutinous, sour and sweet, with a strong ginger flavor.

The key to making: The aroma of diced ginger becomes stronger after deep-frying until golden. Boiling it with pig's trotters can release the spiciness to the greatest extent and dissolve the greasiness. The diced ginger in the finished dish becomes soft, spicy and palatable, and is as delicious as pig's trotters.

Often the first to be picked out and eaten by diners.

2 Preparation of salt roasted pig's trotters/Kong Jie is very particular about the preparation of this salt roasted pig's trotters. The pig's trotters are marinated first and then quickly fried in hot oil. The skin of the pig's trotters is fluffy and blistered. When you take a bite, it will be charred on the outside and tender on the inside, and glutinous and fragrant.

Teeth, paired with homemade barbecue sauce, taste rich, spicy and slightly sweet.

Ingredients: 1000 grams of pig trotters.

Seasoning: 7000 grams of stock, 80 grams of salad oil, 40 grams of rock sugar and dark soy sauce, 8 grams each of white cardamom, grass fruit, and tangerine peel, 7 grams each of galangal and amomum villosum, and 5 grams of cloves.

Processing in advance: 1. Blanch 1000 grams of pig's trotters and remove the stubble, scrape and clean, cut lengthwise, split into two, rinse and drain well for later use.

2. Heat the salad oil in the pot until it is 60% hot. Add the white cardamom, grass fruit, tangerine peel, galangal, and amomum villosum and stir-fry over low heat until fragrant. Add the boiled pig's trotters and stir-fry for 2 minutes until the surface is cooked.

When oil bubbles appear, pour in the stock, add rock sugar and dark soy sauce to adjust the color, add 50 grams of salt, bring to a boil over high heat, simmer over low heat for 40 minutes, skim off the foam, turn off the heat and soak for 40 minutes before taking it out.

3. Heat 2000 grams of salad oil in the pot until it is 70% hot, put in the pre-made pig's trotters, and fry for 1 minute on high heat. When the skin turns golden, take it out and control the oil, cool it slightly, and remove the main bones with your hands for later use.

.

Dishes process: 1. Take 500 grams of pig's trotters, brush a layer of barbecue sauce on the surface with a brush, place on a baking sheet brushed with base oil, and bake in a multi-steam oven preheated to 250°C for 4 minutes.

2. Spread the sea salt into a long plate, place a rice dumpling leaf on it, place the roasted pig's trotters and serve.

Homemade barbecue sauce: Pour 200 grams of stock into a pot and bring to a boil over high heat. Add 500 grams of Knorr barbecue sauce and 100 grams of tomato sauce (for color and brightness). Stir evenly, then reduce to low heat and simmer for 8 minutes. Serve.

3 Wooden barrel pork knuckle production/Kang Fuhua At Guilin Xiaojiao Home Cooking Hongyun Store, this wooden barrel pork knuckle is very popular, with 200-300 copies sold daily.

This pork knuckle does not use the softness of braised pig's trotters, nor does it pursue the dry aroma of barbecue. Executive chef Kang Fuhua boils it to the right heat, deep-fries it until crispy, then adds a variety of spice powders, dried chili peppers, and oyster sauce and stir-fries it.

Evenly distributed, the finished dish is crispy on the outside and soft on the inside, spicy and tasty.

Production process: 80 kilograms of pig's trotters are burned to remove the stubble, scraped and cleaned, put into a pot with cold water to drain them thoroughly, take them out and put them into a soup bucket, add 100 kilograms of water, spice bags (150 grams each of star anise, bay leaves, and peppercorns, cinnamon, and sand)

100 grams each of ginger), 700 grams of salt, and a bottle of cooking wine. Bring to a boil over high heat, then reduce to low heat and soak until thoroughly cooked. When the pig's trotters can be easily pinched to the bones with your fingernails, take them out. Let cool and chop into weights.

Comes in 100g chunks.

Dishes process: 1. Take 750 grams of pork knuckles, fry them in 80% hot water until the skin tightens and the color turns red, take out and drain and set aside.

2. Add 50 grams of shrimp crackers to 60% hot oil and fry until crispy. Remove from the pot and put into the bottom of a wooden barrel.

3. 40 grams each of onion and dried green onion, 30 grams each of green and red pepper, 30 grams of dried red pepper rings, cumin powder, Wang Shouyi Spicy Fresh, 10 grams each of Zhanwang brand chicken powder, thirteen spices, five-spice powder,

Put 5 grams each of salt into a container, pour 15 grams of oyster sauce, 10 grams of light soy sauce, and 8 grams of rice wine and set aside.