1. Braised pork trotters. Raw materials: 300 grams of fresh pork knuckles, 10 grams of winter rut, 10 grams of ginger, and 10 grams of garlic. Seasonings: 20 grams of peanut oil, 10 grams of salt, 8 grams of MSG, 5 grams of sugar, 10 grams of dark soy sauce, 5 grams of sesame oil, 15 grams of wet corn starch, Shaoxing wine, and 150 grams of chicken broth. Method: Sear the fresh pork trotters, wash and cut them into cubes, slice the winter squash, slice the ginger, and fry the garlic until golden. Heat the oil in the pot, first put in the ginger, pork knuckles, sprinkle some Shaoxing wine, and stir-fry for a while. After stir-frying, add chicken stock, cook over low heat until crispy, then add salt, monosodium glutamate, sugar, dark soy sauce and cook until cooked and juicy, then thicken with wet cornstarch, pour in sesame oil and serve.

2. Sauced pork knuckle. Ingredients: 4 pig trotters. Ingredients: 100 grams of soy sauce, 10 grams of refined salt, 5 grams each of cinnamon and Sichuan peppercorns, 50 grams of green onions, and 20 grams of ginger. Method: Burn the pig's trotters over fire and soak them in warm water for a while. Scrape off the dirt and wash. Cut green onions into sections. Cut the ginger into pieces and pat into pieces. Put the pig's trotters into a pot of boiling water, blanch them, take them out, and cool them in cold water. Then put it into the pot, add water (better to cover the meat), soy sauce, refined salt, aniseed, cinnamon, pepper, green onion and ginger cubes. When it is cooked, turn to high heat and remove the pork trotters. Put it into the plate and it's ready.

3. Southern suckling pig hand. Ingredients: 1000 grams of pork trotters, green onions, ginger, salt, sugar, oil, southern milk, dark soy sauce, chicken powder. Method: blanch the pig's trotters in boiling water first; heat oil in a pot, add ginger cubes, and stir-fry the pork knuckles until fragrant; add other seasonings, add an appropriate amount of water, cover and simmer; wait until the pork knuckles boil until When it is soft and cooked, add the green onions, turn off the heat and serve.