A Complete Manual of Pig Hands:

Practice 1: Stew the pig hands with red wine.

1. Cut the fresh pig's hand into pieces, clean it, put it in a pot and boil it to foam, take it out and clean it, clean the pig's hair, cut off the onion and slice the ginger for later use.

2. Put oil in a hot pan, stir-fry a proper amount of rock sugar until the rock sugar melts, and add washed pig's hands to stir-fry and evenly color.

3. Pour a proper amount of red wine into the wok, immediately cover the lid and stew for 2 minutes.

4. Add soy sauce, soy sauce and salt, add onion and ginger slices and stir well.

5. transfer the pig's hands in the wok to an electric pressure cooker, add appropriate amount of water, add appropriate amount of red wine again, and stew in the electric pressure cooker for half an hour.

6. Pour the stewed pig's hand in the pressure cooker into the wok, and collect the juice after the fire.

Method 2: Braised pork hands.

1. Clean fresh pig's hands, put cold water into the pot, blanch for a few minutes, skim off the floating foam, take them out, wash them several times repeatedly, and drain them.

2. Prepare onion, anise pepper, cinnamon, fragrant leaves, rock sugar, ginger, soy sauce, soy sauce, salt and cooking wine.

3. Add clean water that doesn't pass the trotters in another pot, add all the seasonings, bring to a boil over high fire, and simmer on low fire. When the trotters are cooked thoroughly, collect the juice over high fire.

practice 3: Baiyun pig hand.

1. clean the pig's feet, wash them, blanch them in a pot, take them out and drain them.

2. Then boil in boiling water for 2 minutes until it is 6% soft and rotten, take it out, let it cool, and put it on a plate.

3. Boil the white vinegar, add white sugar and refined salt, cook until dissolved, filter, cool and pour into the basin.

4. Soak the pig's feet for 6 hours and take them directly when eating.