Dry roasted smoked pig's feet. Put the smoked pig's feet into the pressure cooker and pour a small bowl of broth pressure for 20 minutes. Prepare onions, green chili peppers, ginger, garlic, oil, soy sauce, black pepper, and put them in a separate pan and sauté them with salt. When the pressure cooker has finished pressing the pig's trotters, add the stock to the pan with the ingredients and start cooking. Cook for about 10 minutes and add the cilantro.
Brined smoked pig's feet. Wash the smoked pig's trotters and cut them in half from the center; cut the carrots into cubes and set aside. Put a small amount of water in a pot, bring to a boil, put pig's feet, high heat, open the pot, fish out and set aside, pour out the water. Re-enter the pig's trotters, hydrated peanuts, add clean water to the pig's trotters, pour more than half a bottle of marinade, chicken essence, salt, high heat, add to change to medium heat and simmer slowly, to eight minutes cooked when the diced carrots, condense the broth, out of the pot. After the pig's feet out, the soup cooled, put into the refrigerator, 6 hours later that is into the meat jelly, when serving take out and cut into small pieces, add garlic jasmine, pouring vinegar can be. Smoked pig's feet practice
Pig's feet dehairing, blanching and washing. Pig's hooves with large ingredients, cinnamon, cardamom, nutmeg, broth, cooking wine, monosodium glutamate, refined salt, slow fire until soft, take out the pig's hooves. When the pig's feet are cool, take the iron pot, heat the pot, sprinkle a little sugar, quickly put the pig's feet into the pot on the rack, cover with a lid, smoke for 1 minute, remove and cool. Cut the pig's trotters into several pieces and serve on a plate.