There are many classic practices of pig's feet fat and not greasy, here to share two more common, and also easier to do, the recipe will be simple to write, a lot of the Internet, I added a little something to the recipe, will be greater to enhance the taste.

One: Long Jiang marinated pig's feet

The first, pig's feet deodorized, to do a good job of pre-treatment.

Before cleaning the pig's hair, it is necessary to give the pig's hair with fire to burn and burn thoroughly. Pig hair, itself, will carry a very strong fishy flavor, only after it is completely charred and burned clean, the fishy flavor will be a little lighter, and then clean them completely. Note that the first tip: no need to blanch again here, try to keep the gravy fresh flavor.

2: ready marinade material, the market has a ready-made, buy some home with it. In addition, the second tip here is to use the Teochew side of the marinade juice, the marinade is added with some local spices, the flavor is even better.

3: slow brine with a small fire method of production, one can be deodorized, the second can be the fat gravy simmering out of the evaporation, the third is more flavorful. Simmer to crisp and soft can start the pot.

4: Tip 3: this brine pig's feet, to choose the pig's hind feet, rich in collagen, out of the effect of fat and not greasy.

Two: Baiyun pork knuckles

Main ingredient: pig front and back feet each a (1250 grams or so).

Applications: salt 45 grams, 1500 grams of white vinegar, 500 grams of sugar (Note: This is the recipe on the Internet, sweet and sour, tips: the best sweet and sour ratio is: vinegar 4: sugar 6, like a little more sour on the vinegar 6: sugar 4)

Steps

1.pig's feet to remove the net hair nail, cleaned and boiled in boiling water for about 30 minutes, switch to water rinse bleaching for about an hour, cut open! Cut into pieces, each piece weighs about 25 grams, wash, and another change of boiling water for about 20 minutes, remove, and then rinse with water for about 1 hour, and then change the boiling water to cook for 20 minutes to 60% soft, remove, cool, plate.

2. Boil white vinegar, add sugar, refined salt, cook until dissolved, filtered, cooled and poured into the basin, the pig's foot block immersed in 6 hours, take with food.

3: Tip 2: It is best to put the soaking in the refrigerator freezer, and add a small amount of aromatic leaves, and a few wild peppercorns in the sweet and sour sauce. When it comes out, the taste is slightly spicy, clean, sweet and sour, and not greasy at all.

Notes

1: Pork knuckles should be boiled first and then chopped to keep the shape intact. Be sure to rinse through and wash off the grease after boiling.

2: Do not boil the pork knuckle for too long or too short a time, long the original protein of the pork skin dissolves too much in the water, the skin is not crisp, too short a time, its skin old and tough