Secret Spicy Roasted and Marinated Pig's Feet, learn it, you can go to open the stall

Finally know why it is called men's big pig's hooves, while saying that fattening fat, while really fragrant.

Brined and then roasted, really perfect. The pig's feet are particularly penetrating in flavor, while roasting forces out the excess fat, and the collagen-rich skin is slightly charred and crispy. Sprinkle with chili noodles and scallions for an instant burst of self-confidence and you're ready to go open a stall.

Ingredients ?

1 large pig's trotter (front leg)

Brine

Chili Noodle

Garlic

Oil

Sesame seeds

Scallion

Secret Spicy Roasted Marinated Pig's Trotter, learn how to do it, you can go to open a stall ?

Please ask the meat stall boss to chop large pieces, clean, cold water into the pot to boil away the blood

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Throw into the brine pot, high heat to boil, medium heat for 40 minutes

Note: different cookware time is different, depending on your expectations of the big pig's feet

Brine to the extent that you like, there is time to soak in brine juice for 2-3 hours, more flavorful

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Like my hand, it is a little hard, almost almost off the bone, do a pig's feet noodles is perfect

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Packed home, laying on silicone greaseproof paper, big pig's feet skin brush with oil, sprinkle a little chili pepper

Upper and lower tubes, preheating 200 degrees, 10 minutes

We have to do a little bit of work, but I'm not sure if you want to do it. 10 minutes

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Add garlic and sesame seeds, continue to 200 degrees, 10 minutes

Observe the skin, like me this brine rotten, may not be too crispy

Garlic is best dipped in a little bit of oil, otherwise it will be very dry

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The last sprinkle of chopped green onion, the soul can not be missing!

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A thousand eaters, there are a thousand kinds of marinated pig's feet. The marinade flavor of the different, Q-bouncing or soft. The philosophy of the foodie is to have all of them.

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Originally, I thought that the brined pig's feet would not have a crispy feeling, but the sound of the first bite, but still let me very pleased. The slight clicking sound, accompanied by the collagen that melts in your mouth, is truly ashy.

In the final stages of roasting, I realized there was one particular thing that needed attention. You have to poke some holes in the surface of the pig's feet, otherwise there is a possibility of BOOM~ or wait until the roast has cooled down a bit before opening the box.

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