Ingredients: trotters, vegetable oil, refined salt, monosodium glutamate, sesame paste, white sugar, garlic seeds, dried red pepper, fermented milk, water starch, fresh soup, red oil and sesame oil.

Practice: Chop pig's trotters into pieces, boil them in a pot, blanch them, take them out, and fry them in an oil pan until the skin is dry. Leave the bottom oil in the pot, add sugar and stir-fry until brown, add trotters and mix well, then put the trotters face down into a bowl, add seasoning, steam until the trotters are soft and rotten, then buckle the trotters in the pot, pour the raw juice into the pot, thicken, and pour red oil and sesame oil on the dishes.

Braised pork knuckle

Ingredients: trotters, pepper, oil, salt, monosodium glutamate, star anise, cinnamon, Amomum tsaoko, Bordeaux, Alpinia officinarum, Amomum villosum, fragrant leaves, sugar, cooking wine, garlic seeds, dried red pepper, ginger slices, scallions and white sugar.

Practice: put the pig's trotters on the fire to burn off the hair, remove the claw shells, soak them in hot water, scrape them clean with a knife and cut them into 3 cm square pieces. Heat a little sesame oil with a frying spoon, add rock sugar and fry until purple, then turn the soup into light red. Add pig's trotters, cooking wine, onion, ginger, salt and pepper, boil the soup, remove floating foam, cook with high fire until the pig's trotters are colored, simmer with low heat, and collect concentrated juice.

Stewed pork knuckle with yellow beans

Ingredients: washed trotters, soybeans, salt, monosodium glutamate, chicken essence, pepper, sugar, cinnamon, dried peppers, ginger slices and fresh soup.

Practice: chop the trotters into small pieces and blanch them in boiling water. Put the trotters in a casserole, pour in fresh soup, add cinnamon, whole dried Chili and ginger slices, stew until the trotters are 60% rotten, then add soybeans, add salt, chicken essence and sugar, simmer until the trotters and soybeans are completely cooked, and pour into a bowl.