Pig's trotters are often used in cooking as raw materials for feast dishes, with pig's trotters can produce a variety of delicious and distinctive dishes:

One, ginseng ribs stewed trotters

1. Fresh pig's trotters washed, boiled in boiling water and fished out, remove the tendon membrane adhered to the surface of the hooves

2. Put in a high-pressure cooker, put the water just missed hooves

3. 3. with stew "hoof tendon" block, stew 1 hour

4. time, lift up to see stew until the individual feel soft and hard to moderate

5. re-expand the water, the stewed soft hoof tendon, fresh pork ribs, soaked for 20 minutes of sasanqua, ginger bias into the amount of water for 3 people, I am higher than the ingredients of the height of the 2 fingers

6. with "ribs" block stew for 30 minutes, drink salt, but also put a little wolfberry as a garnish

Two, braised pig's trotters

1, the trotters under the pot of boiling water blanch for a few moments, fished out and drained.

2. frying pan in the oil hot, under the ginger and red pepper ring burst flavor.

3. Under the hoof tendons slightly stir-fried after the wine to go side, under the old soy sauce and salt to taste.

4. Stir fry for a few moments to add the right amount of water to boil, cover and change to a small fire about half an hour. When the hoof tendon is soft and sticky, change the fire juice, add chicken essence, pepper and sesame oil to taste, put the green onion stir fry evenly, water starch thickening can be.

Three, stewed pig's trotters

1. Ganoderma lucidum, yellow essence, astragalus first wash, water wet through, slice, with gauze bag good mouth. Onion, ginger pat crushed.

2. hoof tendons in the bowl, add the right amount of water, steam about 4 hours, to be soft hoof tendons removed, and then bleached in cold water for 2 hours, peeled off the outer layer of fascia, washed and cut into long strips.

3. will be cooked hoof tendons, pick out the bag, ginger, green onion, salt, pepper seasoning that is.