Pig's feet rice practices and recipes are as follows:

Main ingredients: 200 grams of oil sticky rice, 500 grams of pig's front feet.

Accessories: old soy sauce, soy sauce, cooking wine, salt to the right amount, anise, sesame leaves, green onions, ginger to the right amount, 20 grams of rock sugar.

1, oil sticky rice washed, soaked for about an hour.

2, put the rice into the rice cooker, add mineral water.

3, pig feet clean, blanch for 2 minutes. Blanched pig's feet removed and rewashed with cold water to wash off the blood foam.

4, pour the pot into the appropriate amount of cooking oil, pour the rock sugar on low heat stir fry sugar color, about 30 seconds, stir fry until the rock sugar melting, sugar water into caramel color can be. (Remember to stir frying sugar color must be on low heat, and constantly stirring, feel the fire can be a big pot off the fire slightly cooled down, if the icing sugar is too big, need to be patted after use. (If you accidentally fry the sugar color paste, must not be used again, fry again).

5, pour into the pig's feet, stir fry until the pig's feet evenly coated with sugar color.

6, into the star anise, sesame leaves, green onions, ginger, soy sauce, soy sauce, cooking wine, salt, stir fry color, add hot water not over the pig feet.

7, boil and then turn to low heat, simmer until you can easily poke through the pig's feet with chopsticks, and then turn on the heat to collect the juice until the soup is thickened.

8, after the rice is cooked, keep warm for 10 minutes and then open it to serve a bowl of rice.

9, the final arrangement of the roasted pig's feet, plus blanched baby bok choy can be.