The detailed production process is as follows: Ingredients: Pig's feet (front feet) 1 How to choose pig's feet: To make Longjiang pig's feet, you must choose the front feet of the pig, because the front feet of the pig have less fat and taste less greasy. It is the easiest time to buy it.

The way to tell is that the front feet are small and the back feet are big.

There are also some unscrupulous pig dealers who chop off the leg meat of the hind feet and pretend to be the front feet. On August 21, a video of Lin Jiang Talking about Ancient Times: Chaoshan Snacks was published on the Japanese platform, which talked about "big feet fake thin hooves - cheating".

A Chaoshan proverb about "ghost".

If you are interested, you can take a look back.

Accessories: 5 slices of ginger, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 small amount of salt, 200 grams of rock sugar, 2 dried chili peppers, peppercorns, star anise, cinnamon, a little strawberry, appropriate amount of green onions, 1 tablespoon of cooking wine

, appropriate amount of cooking oil. Step 1: Let the store cut the pig's trotters into pieces first, wash them after returning, cut the green onions into sections, and slice the ginger.

First, blanch the pig's trotters in a pot of cold water for a few minutes and rinse.

Add oil to the pot, add star anise and other spices, green onions and ginger slices and stir-fry evenly.

Step 2: When you smell the aroma, pour in the pig trotters.

At this time, add cooking wine to remove the fishy smell, then add light soy sauce, dark soy sauce and rock sugar.

Now stir-fry constantly and adjust the heat to medium, because the rock sugar may become mushy when it melts.

After frying for about 5 minutes, you can see that the outside of the pig's trotters is covered with a bright and beautiful sauce color, and the pig's trotters are colored.

Transfer to the pot and add water to cover the pig's trotters.

Step 3: Add appropriate amount of salt; simmer for about 1 hour. When the soup thickens, it is ready to be taken out of the pot.