Braised pig tail

Method 1: Cut the pig tail into sections and add hot water.

2: Add water to the pot to cover the pig tail, add soy sauce, cooking wine, sugar, garlic, fennel, cinnamon, and Sichuan peppercorns and simmer until the water is gone, which will take about 1 hour.

3: Take another pan, add a little oil, stir-fry the crushed garlic until fragrant, then add the bell pepper and stir-fry until half cooked.

4: Add the stewed pig tail and stir-fry, add a little salt and MSG to taste, finally add the green onions and stir-fry for a while before serving.

Braised Pig Tail with Peanut Chicken Feet

Thaw the chicken feet, cut off the small claws, and then drain them. If there are pig tails, do the same thing. Rinse with cold water several times until the water is gone. Put a little oil and ginger slices in the pot, fry the chicken feet, then add water to just cover the chicken feet. If you like, you can put a candied date and a piece of peel, it will be very fragrant. Bring to a boil over high heat, then add peanuts, then turn to medium heat. After cooking for 15 minutes, add shiitake mushrooms, yuba, and cubed carrots (you can use any cooked vegetables, whatever you like), and adjust the taste, which is salt, sugar, soy sauce, and a little bit of bean paste. I like to add it to my house. Put a little bit of all the messy seasonings. Cook for a while, add scallions or coriander, and turn off the heat.