Steps are as follows:

1, after the wax pig's feet chopped, soaked in warm water for half an hour, then rinsed, drained and standby, after the curing of dried wax pig's feet is relatively hard, the first soak in warm water to make the outer skin softer, it is better to deal with.

2, white radish peeled and cut into pieces, cauliflower broken into small pieces, rinse 2 times with lightly salted water after soaking for 15 minutes, then rinse and drain.

3, add a little oil in the pot, add dry red pepper, star anise, grass jelly, pepper, ginger, garlic, stir fry on low heat to get the flavor, then add the drained pig's trotters, sauté and stir fry while drizzling in 2 tablespoons of yellow wine.

4, add boiling water, the amount of water did not exceed the ingredients, boil and then turn to low heat stew 2 hours; to be stewed pig's feet soft (available chopsticks to poke a poke), add radish.

5, add 1 tablespoon of soy sauce, turn to medium heat stew (wax goods are generally more salty, so be careful with salt, it is best to taste the salt).

6, when the radish becomes soft, you can add the cauliflower, and turn the heat to start collecting juice. Cauliflower is very easy to cook, the juice is almost closed cauliflower is also cooked, sprinkle with chopped green onion can be out of the pot.

Extended information

On the pig's feet pickling method:

1, the first step, salt: with a sharp knife will be cut pig's feet, do not leave too thick layer of meat, and then with salt evenly coated in the cut place, the outside should be coated, so that the whole pig's feet are uniformly covered by salt, the amount of salt should be a little heavier than usual, generally The amount of salt should be slightly heavier than usual, generally 100G salt corresponds to about 5kg of meat, this can be measured by yourself. Salt a little heavier one is mainly to prevent the dehydration is not complete rotting, and another is to prevent the salt is not uniform resulting in poor flavor.

2, the second step, the static: the salt after the pig's feet in a large pot, let it naturally dehydrate part of the salt at the same time to fully penetrate the cover meat layer, here generally can be placed about 2-3 days.

3, the third step, add flavor: according to their own preferences in the rest of the pig's feet Mor on some spices, such as peppercorns, pepper, etc., according to their own preferences to add, but also do not add.

4, the fourth step: open to dry.

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