Main ingredients:

pettitoes

Accessories:

Onions and ginger

Spices:

Zanthoxylum bungeanum, dried tangerine peel, star anise, cinnamon bark, fragrant leaves.

Seasoning:

Salt, rock sugar, cooking wine, soy sauce, edible oil.

Production steps

1, pig's trotters are fully washed and chopped into blocks with a width of 3 cm and a length of 5 cm;

2. Wrapping Zanthoxylum bungeanum, Pericarpium Citri Tangerinae, Illicium verum, Cortex Cinnamomi Japonici and Cortex Cinnamomi Japonici leaves with gauze or spices to make seasoning package;

3. Cut the onion into sections and slice the ginger for later use;

4. Put water in the pot. After the water is boiled, put the pig's trotters into the pot tightly and wash the floating foam for later use;

5. Make the base oil in the pot, and stir-fry the trotters with a water content of 50% hot until they are slightly oily;

6. Add onion and ginger and stir-fry for fragrance;

7. After the soy sauce and cooking wine are cooked, add warm water until it is flush with the ingredients;

8. After the seasoning bag is put in, the fire will open;

9. Turn down the fire, and cover it with stew for about 1 hour;

10, add salt and rock sugar, and continue to stew until the trotters are crisp and rotten;

1 1. Pick the onion and ginger, and collect the juice on high fire until the soup is rich.