In case of fire, put the cut pig's trotters into the pot and blanch them, then take them out for later use.

Add some oil to the pot, preheat, add onion and ginger, then add pepper, dried tangerine peel and star anise leaves, stir-fry until fragrant, and add trotters and soy sauce.

Chop pig's trotters into small pieces, soak them for a while, wash and pluck them, add appropriate amount of water, add ginger slices and a little cooking wine, pour them into pig's trotters and cook for 3 minutes, then remove the washed blood foam. There are some white films near the tip of pig's trotters (it's not easy to handle without blanching, but it can be scraped off after blanching), and then clean them for later use.

The most magical way is "sour hoof flower". Chop pig's trotters into mahjong pieces, cook them until they are 70% ripe, then take them out and air-cool, then mix them with raw pork ribs, rice flour, bean paste and other spices, and put them in an altar. After one month, take them out and put them in a bowl for about 40 minutes, and sprinkle with Chili noodles, chopped green onion and garlic juice, which is sour and delicious.

When stewing pig's trotters, it is wrong to blanch them first! Plus this 1 step, the pig's trotters are soft and delicious, so fragrant. Put pig's trotters in cold water, put a few slices of ginger, and pour cooking wine to remove the fishy smell. After blanching, change to clean water, add fragrant leaves, pepper, star anise and cooking wine, cover the pot and boil. After the pot is boiled, pour in some soy sauce, light soy sauce and salt, and simmer for about 1 hour. You can easily poke it with chopsticks.

Add ginger slices, shallots, star anise, dried tangerine peel and dried red pepper into the pot, stir well, then add soy sauce, soy sauce and beer, add clean water without trotters, cover the pot and start cooking. When the fire boils, turn to low heat and simmer.

After about 2 hours, stew the trotters until they are soft and rotten, then open the lid, add salt to taste and collect thick soup on the fire, and then take out the stewed trotters and enjoy them.

Only made with old bittern, this is the rich flavor. It takes twenty or twenty years for the marinated soup to be called old marinated soup, so even if you know the formula of marinated soup, you can't make the taste in the shop. Everyone who cooks food has his own secret recipe, which is why the taste of each family will be a little different. In fact, there are not many authentic and delicious Longjiang pig's feet rice in Shenzhen, but it is worth looking for.