A pig's hand is about a catty and a half, 1 stick of fragrant garlic, three slices of ginger, three slices of garlic, one star anise and one slice of dried tangerine peel.

Seasoning: two spoonfuls of sugar, two spoonfuls of water, light soy sauce, soy sauce 1 teaspoon, yellow wine.

working methods

0 1 Wash pig's hands and chop them into large pieces.

Boil warm water in the pot, put it in the pig's hand and cook until the foam floats, remove it and rinse it with cold water, and clamp the pig's hair with eyebrows.

Heat a small amount of oil in a wok, and stir-fry the pig's hands in the wok for about five minutes. In this way, the pigskin will be deoiled, and the pigskin will be more Q after frying. )

Put two tablespoons of sugar and two tablespoons of water in a wok and stir-fry the sugar until it turns yellow.

Stir-fried pork hands are poured into the sugar pot again, and stir-fry until the pork hands are all covered with sugar.

Stir-fried pork knuckle, garlic, chives, ginger slices, soy sauce, soy sauce, yellow wine, star anise, dried tangerine peel and other seasonings are put into a boiling pot. Put less feed water, just more than the amount of pig's trotters. Adjust the brine soup to be a little more salty than the ordinary boiled soup. )

After the fire boils, simmer for 10 minutes, then simmer until the soup remains at the bottom of the pot. Don't squeeze the juice dry. )