Practice 1: Stew pork hands with red wine.

1. Cut the fresh pig's hand into pieces, clean it, put it in a pot until it foams, take it out and clean it, clean the pig's hair, cut off the onion and slice the ginger for later use.

2. Put oil in a hot pot, add a proper amount of rock sugar and stir-fry until the rock sugar melts, and add the washed pig's hand to stir-fry and evenly color.

3. Pour a proper amount of red wine into the wok, immediately cover the lid and stew for 2 minutes.

4. Add soy sauce, soy sauce and salt, add onion and ginger slices and stir well.

5. Transfer the pork hands in the wok to the electric pressure cooker, add appropriate amount of water, add appropriate amount of red wine again, and stew in the electric pressure cooker for half an hour.

6. Pour the pig's hand stewed in the pressure cooker into the wok and collect the juice over high fire.

Practice 2: Braised pork hands.

1. Clean fresh pig's hands, put them in cold water, blanch them for a few minutes, skim off the floating foam, take them out, wash them several times, and drain.

2. Prepare onion, star anise, cinnamon, fragrant leaves, rock sugar, ginger, soy sauce, soy sauce, salt and cooking wine.

3. Add clean water without trotters to another pot, add all seasonings, and turn to low heat for slow stew after the fire is boiled. After the pig's hands are thoroughly cooked, you can collect the juice with a big fire.

Practice 3: Baiyun pig hand.

1, wash pig's trotters, put them in a pot and blanch them, take them out and drain them.

2. Then boil it in boiling water for 20 minutes until it is 60% soft and rotten, take it out, let it cool and put it on a plate.

3. Boil the white vinegar, add white sugar and refined salt, cook until it is dissolved, filter, cool and pour into a basin.

4. Soak pig's trotters for 6 hours and take them directly when eating.