Main Ingredients: Pig's hind hooves (after boning) about 580G

Seasoning for pickling: sea salt (coarse grains) 180G, 3 star anise, 2 cinnamon segments, 1 handful of peppercorns (about 20 pcs)

Seasoning for cooking: 5-6 slices of ginger, 1 star anise, 1 segment of cinnamon, 1 slice of sesame leaf, salt

Methods

1、Pig's hind hooves Pork hind hooves pick off the middle of the big bones, unfold;

2, sea salt 180G, anise 3, cinnamon 2 and pepper 1 (about 20) into the pot on medium heat and stir fry until the spices give off the flavor;

3, cooled to not hot hands and rubbed on the surface of the meat of the hooves to remove the bone, marinate for a day and a night. Winter can be placed on the balcony and other cool places, summer needs to be put in the refrigerator;

4, marinated meat to remove the surface of the spices and salt particles, meat skin outward rolled up with cotton thread bundled good shape;

5, bundled hoof in a pot, add ginger 5-6 slices, star anise 1, cinnamon 1 paragraph, 1 piece of fragrant leaves, salt, add water until all the materials have not been added to the boil over high heat and then turn to medium-low heat, and then add water, and then add water. Skim off the foam and impurities on the surface from time to time. Although the marinated meat itself is quite salty, but directly add a lot of water to cook or will be light, so I think the soup should be a little bit of salt, the amount of salt, depending on the amount of water, taste and feel that the soup's salinity is moderate or slightly lighter on the right, if you are not sure about the amount of salt, you'd rather put a little bit less or do not put, because the last can be dipped in the seasoning to eat.

6, cover and simmer for about 2 hours off the heat, stay in the soup to cool and then fish out the slices can be (slices look like a pronged because I was using a knife like sawing wood pulling the cut). You can eat it as is because it's well salted, but I like to serve it as a dip with garlic, vinegar, sesame oil and chili.