Stewed pig trotters

Ingredients: 2 pig trotters, appropriate amounts of refined salt, cooking wine, and pepper.

Method: Chop the pig's trotters into small pieces, blanch them in boiling water, wash them and drain them. Put refined salt in a pot, add Sichuan peppercorns and stir-fry. After cooling, rub it on the pig's trotters together with the cooking wine. Place the pig trotters in the refrigerator for 1 to 2 days, take them out and remove the peppercorns. Add water (to cover the pig trotters) and cook until cooked.

Peanut Hoof Flower Soup

Ingredients: 200g peanuts, 1000g pig trotters, 100g rapeseed, 30g ginger, green onions, refined salt, pepper, MSG.

Method: Remove the hair from the pig's trotters, soak them and then scrape them clean. Cut the clean pig's trotters in half and chop into small pieces. Soak peanuts in warm water and peel. Cut the green onion into flowers and pat the ginger into pieces. Wash the rapeseed. Put on a high fire, add an appropriate amount of water, add the pig's trotters, boil and remove the foam, then add peanuts and ginger. When the pig's trotters are half-cooked, move the pot to low heat, add refined salt and rapeseed and continue to simmer. After the pig's trotters are stewed, remove the pot and put it into a soup bowl, sprinkle with pepper, MSG and chopped green onion.

Agaric, Sea Cucumber and Pork Belly Soup

Ingredients: 100 grams of pig intestine, 30 grams of fungus, 50 grams of sea cucumber, a little salt.

Method: Soak fungus in water, wash and tear into small florets. Wash the sea cucumber and cut into shreds. Wash the pig intestines and cut into small sections. Put the above ingredients into the pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 2 hours, then add salt to taste.

Pork skin and red dates soup

Ingredients: 200 grams of pig skin, 100 grams of red dates, appropriate amount of rock sugar.

Method: Scrape and clean the pig skin and cut into small pieces. Wash the red dates and remove the core. Put the pig skin and red dates into the pot together, add an appropriate amount of water, and cook over a slow fire until the pig skin becomes sticky and soft, then add rock sugar.