German stout, which is famous in Munich, is a kind of beer, and it is called stout because of its dark color. Malt tastes heavy and sweet. Dark beer is rich in nutrition and is a good beer. It is called "black milk". In Germany, every place has its own sausage varieties to be proud of, among which Gottingen and regensburg's sausages have been famous since the Middle Ages. There is nothing better than Thuringia's sausage. It can be roasted and eaten with the fragrance of marjoram spice. Residents in Kassel like to eat their own liver sausage, while people in Schwaben are obsessed with black sausage with spices such as thyme, cloves and beans. There is also a finger-sized sausage from Berlin. Slice the sausage, coat it with tomato sauce and sprinkle with a thin layer of curry powder. It's delicious and fresh. It is very famous and has many varieties. The butcher shop is complete, strung, sliced and dazzling. On the menu of restaurants, intestines also occupy an absolute advantage, such as sausage salad, agricultural sausage, Bavarian white sausage, wieners, blood sausage, Nuremberg sausage and so on, and there are countless local flavor characteristics. German salted pig hand, raw material: pig hand (pig elbow) about 800 grams. Seasoning: fragrant leaves, minced thyme, minced celery, sliced garlic, shredded onion, salt, pepper and brandy. Practice: Mix all the seasonings and apply them on the surface of pig hands, and massage for a while. Put the massaged pig's hand into a fresh-keeping container and marinate it in the refrigerator for 24 hours. Take out the pickled pork knuckle, leaving fragrant leaves, garlic slices and shredded onion, rinse the pork knuckle with clear water, steam it in a steamer for 30 minutes, take it out and drain it. Preheat the oven to 180℃, spread tin foil on the baking tray, spread the remaining fragrant leaves, garlic slices and shredded onion on the tin foil, then put the steamed pork hands on it, wrap them in tin foil and bake them in the middle layer for 50 minutes. Take out the tin foil on the cover and bake for 10 minutes.