1, 1 pig's trotters, 1 teaspoon of salt, 1 piece of ginger, 3 tablespoons of soy sauce, 3 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of white wine, 3 tablespoons of vinegar, 2 tablespoons of rock sugar. Wash the pig's trotters into a pot of water, blanch until the bloody foam overflow. Fish out the meat, rinse with water to clean the dirt attached, and control the water. Put the blanched meat into the pressure cooker. 3 tablespoons of soy sauce, 3 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of white wine, 3 tablespoons of vinegar, 2 tablespoons of rock sugar (large granular rock sugar), a pinch of refined salt (can not be put). After adding the seasonings, hold the pot by the rim with both hands and turn it upside down a few times so that the seasonings in the pot mix well with the meat. Ginger with the back of a knife to loosen the crackling, sprinkle into the pot, and finally the pressure cooker ingredients upside down again round, the pot without adding 1 drop of water, directly fasten the pressure cooker lid, insert the gas nozzle. High heat to cook, cook to steam, watch the time oh, 8 minutes, turn off the heat, wait for the pressure cooker natural deflation can be sheng out.

2, 1 pig's trotters, brown sugar, soy sauce, soy sauce, green onions and ginger, salt, starch, honey. Soak the hoof in water to remove blood, pig hair pulled out and rinsed. Boil cold water in a pot over high heat, then cook over low heat for about 5 minutes to knock off excess blood foam. Fish out the hooves, drain the water, and then use absorbent paper to clean the surface of the hooves. Using a brush, brush the surface of the hooves with an even layer of honey and Sriracha. Heat the oil in a frying pan and fry the hoofs all around until browned. Deep frying works better, and be sure to pay attention: the oil will splatter. After frying, then steam in an electric pressure cooker, pour in the stock, season with the right amount of rock sugar, soy sauce, salt, onion and ginger. Seal with the lid and press the button for bean hoof tendon. After the float naturally descends, open the lid and gently pierce the meat with chopsticks. Pressure cooker pour out the appropriate amount of soup brine to the frying pan, then add the appropriate amount of rock sugar and water starch to boil, the soup thick. Fish in the hoof in the plate, and then dripping 8 in the hook good gravy, and then sprinkled with a little green onion can be on the table to start eating.

3, 1 pig's trotters, 20 grams of rock sugar, 2 tablespoons of cooking wine, 100 grams of yellow wine, 2 slices of ginger, 2 scallions, 2 star anise, cinnamon 1 piece, 1 piece of grasshopper, 3 pieces of sesame leaves. Fresh pig's trotters, let the businessman chopped into small pieces, soaked in cold water for half an hour, cold water in a pot, add a spoonful of cooking wine, ginger boiled, fished out, rinsed, dry, a little oil in the pot, put the rock sugar, simmering over a small fire to sugar color, pour into the pig's trotters, stir-fry evenly along the sides of the pot to a spoonful of cooking wine, spices and peppercorns into the small fire stir-fry, stir-fry spice flavor, pour into the light soy sauce, soy sauce and yellow wine, pour into the boiled water, a little bit of salt, not over the water. Over the pig's feet, the water is then higher than about 3 centimeters, put onion knots, large fire boil, skim off the froth, turn to medium-low fire stew 1.5 hours or so, .5 hours or so, if the meat stewed, taste, see whether to add salt, can be a large fire juice, if not, continue to stew ha, until stewed to the skin can be gently poked into the chopsticks so far.