Accessories: 300g of fat meat and 400g of pork (lean).

Seasoning: 20 g of cooking wine, 20 g of soy sauce, 20 g of white sugar, 20 g of salt/0/0 g of kloc.

Practice of brine pig's feet:

1. Remove the internal bones and Oracle bones of pig's feet, so as to keep the feet in the shape of pig's feet, remove the lean tendons, and slice into pieces with a length of15cm, a width of 5cm and a thickness of 5mm, and then use soy sauce10g, soy sauce 5g, white sugar10g and refined salt 5g. Take it out when it is baked in the oven until it is cool. After cooling, pat it flat with a knife and change it into 10 cm long, 5 cm wide and 2 mm thick meat slices. Add the remaining soy sauce, sugar, refined salt and fenjiu 15 minutes for later use.

2. Smooth the pig's skin downwards, put lean meat and frozen meat into the shape of "Kirin" in the pig's feet, turn the two ends of the pig's skin inward, then sandwich the two sides with two boards about15cm wide, lift them from the knees to the toes with straw ropes, trim the pig's skin and meat at the knees, and stuff the repaired meat into the toes.

3. Put the tied hoof into the brine tank, soak it with slow fire for 30 minutes, then punch it with a special nail plate, then put it back into the brine tank and soak it until it is "enough" to take it out, then tie new grass after cooling, tie it back to its original position according to the original straw rope, then put it back into the brine tank and soak it for a while, then take it out and cool it.

For more information about bittern pig's feet, see Mint.com Food Bank /shiwu/lushuizhujiao.