1. First cut the pig's feet with a sharp knife, and don't leave a thick layer of meat. Then, sprinkle salt evenly on the cut place, and sprinkle salt on the outside, so that the whole pig's feet are evenly sprinkled with salt.

2. Put the pickled pig's trotters in a large pot, let them naturally dehydrate a part, and let the salt fully penetrate into the covered meat layer, which can generally be left here for about 2-3 days.

3. According to your own preferences, put some seasonings, such as pepper and pepper, after the trotters are left standing. , and add it according to your own preferences, or you can not add it.

4. In the dry and cold north, the traditional natural drying method can be used. This method is relatively simple and can be hung directly in a cool and ventilated place. There is no smoke smell, but there is no unique smoke smell.

5. Smoking generally uses fragrant wood or fuel, such as cypress, grapefruit peel and orange peel. The cured meat has a unique flavor and is very delicious. Of course, the height of smoking should be well controlled, not too close to the fire nor too far away, generally 80- 120cm away from the flame.

6. The curing time can be long or short. Generally, it takes about 45 days to smell after smoking. The observation standard is: the skin is brown and the fat is transparent, which means that it can be used or put for a long time. Natural drying time is slightly longer than smoking.