〖Materials〗2 pig's feet (the front hooves are more delicious than the back hooves);
〖Stewing materials〗ginger a few slices; green onion half a tree; garlic 4, 5 petals; 2 anise; 20 peppercorns; cinnamon 1 small root; 2 slices of leaves; 1 grasshopper; 1 nutmeg; 4 dried red chili pepper; 10 slices of hawthorn dried;
〖Seasoning〗3 spoons of soy sauce; 2 spoons of soy sauce; 3 spoons of cooking wine; 1 spoons of rock sugar; salt to taste
〖Practice〗The first thing to do is to wash and clean the pigs feet, then make them into a good stew, and then make sure that they have been properly prepared. 3 tablespoons of cooking wine; 1 tablespoon of rock sugar; salt to taste
〖Practice〗Wash the pig's trotters, then use a chopstick to skewer them, set them on a gas stove, and grill them on a small fire until the skin is charred and blackened.
2, the roasted pig's feet into warm water, not hot on the hand, the water should be no more than pig's feet, soak for 30 minutes
3, with a knife will be roasted pig's feet on the surface of the charred black layer scraped off, scrape clean, so that after the pig's feet have no taste of sludge.
4, will be dealt with pig's feet into a pot of cold water, high heat will boil the water, cook for 3 minutes, there will be a lot of foam cooking out, the pig's feet out, be careful not to dip into the foam.
5, frying pan pour oil, high heat will be hot, and then all the stewed meat material into the pot stir fry, smell the smell, into the pig's feet, and then poured into the boiling water, must be boiling water, cold water is absolutely not, remember. The water should be not over the pig's feet and higher than two knuckles.
6, cover the lid, high heat will boil the water, and then turn to low heat to cook for 1 hour. Then add seasonings other than salt, taste the saltiness, and then add some salt according to your taste. Cover and cook for another half hour or so. If the water becomes too little in the middle, you can add boiling water, but not cold water.
7, boiled pig's trotters fished out and cut into small pieces, eat after cooling, full of flavor, texture and tendon.
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