Soybean and Pig Knuckle Soup: Wash the soybeans with clean water, then soak them in clean water for more than 4 hours.

Wash the pig's feet, be sure to wash them very clean.

Put the pig's feet into a casserole, add cold water, be sure to stew them with cold water, because only in this way can the pig's feet have enough time to stew until tender. After about 2 hours, add the soaked soybeans, and cut into three pieces.

Thin slices of ginger, simmer over low heat for an hour.

Details to note: It is better to set the heat so that the soup does not overflow. Do not open the lid to check during the stew. Add salt to taste when you are ready to enjoy it. If you are not particularly pursuing a very fresh taste, it is best not to add MSG or chicken essence. This pot of soup

It is already fresh enough in itself. It is the unique freshness produced by stewing soybeans and pig's feet. The soup is allowed to be a little salty.

P.S. Soybeans must be boiled thoroughly because raw soybeans or mixed with raw soybeans contain antitrypsin and thrombin which are extremely harmful to the human body. During the digestion process, excessive gas will be produced, causing bloating and indigestion.

How to make spicy pork knuckles (large dish) Ingredients: 2 pig knuckles, garlic, ginger, dried red pepper, dark soy sauce, sugar, rice vinegar, cooking wine, aniseed, bay leaves, salt, oil Method: 1. Wash and cut the pork knuckles into pieces.

Blanch it in boiling water for 2 minutes, remove, wash and drain. 2. Heat some oil in the wok until it is 70% hot. Add garlic, ginger slices and dry red pepper and stir-fry until fragrant. Add the pork knuckles and stir-fry for a while. Add cooking wine and add the meat.

In the soup (covering the pork knuckles), add dark soy sauce, sugar, aniseed, and bay leaves, stew until the pork knuckles are crispy (about 1 hour), finally add rice vinegar and salt to taste, and simmer briefly.

Take out and sprinkle with chopped green onions. Ingredients: pork trotters, plums, white vinegar, rock sugar. Ingredients: green onions, ginger, bay leaves, white pepper, cooking wine, salt. Steps: 1. Add enough cold water to the pot and add ginger slices.

, green onions, pour cooking wine.

2. Put the pork knuckles cut into small pieces into the pot and take them out after boiling.

Cooking it like this first can get rid of the sober smell.

3. Add cold water to the pot and add the pork knuckles.

Cut two pieces of ginger, take a few bay leaves and a few white peppercorns and put them into a tea bag, then put them in a pot, bring to a boil over medium heat, then turn down the heat and simmer the pork knuckles for about half an hour.

4. While the pork trotters are stewing, make the marinade.

The ingredients for the pickle include ginger, plum blossoms, rock sugar and white vinegar.

5. Put all the ingredients into the pot and pour in an appropriate amount of water (the amount of water is enough to cover the ingredients when marinating the pork knuckles).

6. After boiling over low heat, cook for about 10 minutes, then turn off the heat and let it cool naturally so that the marinade can absorb the flavor.

7. The pork knuckles will be cooked after half an hour. Be careful not to cook them too soft.

8. Pour the cooked pig's knuckles into cold water to wash off the mucus on the surface of the pig's knuckles.

9. Then soak in cold water to fully cool down.

10. Once the pork knuckles have cooled down and the marinade has cooled down, you can marinate them.

But remember to add some salt to season the pork knuckles before putting them in the marinade.

11. Then put the pork knuckle in, cover it and marinate it in the refrigerator overnight. The next day it will be crispy, sweet and sour, not greasy or greasy.

Ingredients for Ginger Sauce Pork Knuckle: Sweet Vinegar (4 sticks), Sour Vinegar (1 stick), Ginger (2 pounds), Pork Knuckles (2 pounds cut into pieces), Eggs (boiled and shelled 1 dozen), Salt (1/4 tablespoon)

Method: 1. Bring the sweet vinegar to a boil over slow heat.

2. Peel and wash the ginger, absorb the water, pat it loose, fry in a white pot to dry up the excess water, sprinkle in fine salt and fry for a while, put it in sweet vinegar and simmer over low heat for 1 hour.

3. Wash the pig's hands, boil them in boiling water for a few minutes to remove the smell, add cold water, and absorb the water with a cloth.

4. Add 1 stick of sour vinegar to ginger vinegar, stir and add pork knuckles, simmer over low heat for half an hour, remove from heat and wait until cool.

In addition: if the ginger vinegar needs to be stored for a long time, the ginger and pork knuckles must be completely dried when they are put in, otherwise the excess water will cause the ginger vinegar to go bad easily; the sweat on the lid of the pot will also make the ginger vinegar go bad, so when cooking ginger vinegar

The container should be a clay pot.

1. Braised pig trotters Ingredients: 450 grams of pig trotters, 38 grams of peanuts, 1 package of spices, and a little coriander.

1/6 teaspoon MSG, 19 grams rock sugar, 1 tablespoon soy sauce, Haishan sauce (a sweet, spicy and five-flavored sauce, its raw materials are mostly five spices, sugar, vinegar, chili sauce, starch, etc.) 1/

4 tsp.

Preparation: 1. Cut the pig's trotters into pieces, scald them with water and take them out.

2. Boil the pig's trotters, peanuts and spices over high heat for 15 minutes.

3. Put the cooked braised pig trotters into a large bowl and garnish with coriander.

2. Stewed pig trotters with green onions Ingredients: 50 grams of green onions, 4 pig trotters, appropriate amount of salt.

Preparation: Remove the piles from the pig's trotters, wash them, and score them with a knife; cut the green onions into sections, put them into the pot together with the pig's trotters, add an appropriate amount of water and a little salt, first bring to a boil over a strong fire, and then simmer over a slow fire.

Serve until cooked.

3. Braised pork trotters Ingredients: 750 grams of pig trotters.

Seasonings: 13 grams each of salt and green onions, 8 grams of ginger, 25 grams each of sesame oil and cooking wine, 5 peppercorns, 50 grams of rock sugar, and 1,300 grams of soup.