The steps are as follows:

1. Cut the cured pig's trotters into pieces, soak them in warm water for half an hour, then rinse them clean, drain them and set aside. The marinated and air-dried cured pig's trotters It is relatively hard, so soak it in warm water first to soften the skin and make it easier to handle.

2. Peel and cut the white radish into pieces, break the cauliflower into small pieces, rinse twice and soak in light salt water for 15 minutes, then rinse and drain.

3. Add a little oil to the pot, add dry red pepper, star anise, grass fruit, peppercorns, ginger slices, garlic slices, stir-fry over low heat until fragrant, then add the drained waxed pig's trotters. , fry, pour in 2 tablespoons of rice wine while frying.

4. Add boiling water to cover the ingredients. After boiling, turn to low heat and simmer for 2 hours. After the pig's trotters are soft (you can poke them with chopsticks), add the radish.

5. Add 1 spoonful of dark soy sauce, turn to medium heat and simmer (cured goods are generally salty, so add salt carefully, it is best to taste the saltiness).

6. After the radish becomes soft, add the cauliflower and turn to high heat to begin to collect the juice. Cauliflower is easy to cook. When the juice is almost gone, the cauliflower will be cooked. Sprinkle with chopped green onion and serve.

Extended information

About the pickling method of pig's trotters:

1. The first step, sprinkle salt: use a sharp knife to cut open the pig's trotters, do not leave any If the meat layer is too thick, then apply salt evenly on the cut area, and also on the outside, so that the entire pig's feet are evenly covered with salt. The amount of salt should be slightly heavier than usual. Generally, 100G of salt corresponds to about 5kg of meat. This You can measure it yourself. The slightly heavier salt is mainly to prevent incomplete dehydration from causing rancidity, and the other is to prevent uneven salt from causing bad taste.

2. The second step, let it rest: put the salted pig's feet in a large basin, let it dehydrate naturally, and at the same time, the salt fully penetrates and covers the meat layer. Generally, it can be placed here for 2 -about 3 days.

3. The third step is to add spices: You can add some spices, such as Sichuan peppercorns, pepper, etc., to the rested pig's feet according to your own preferences, or you may not add them.

4. Step 4: Let it dry.

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Reference: Baidu Encyclopedia: Bacon)