First, choose fresh pig's forefeet (rich in meat), and first burn (or professional blowtorch) the epidermis (to remove the sweat gland odor and fuzz of pig's trotters). Then soak it in hot water for 20 minutes, and then clean it (don't scratch the skin, which will affect the appearance of the dish).
Boil water from the pot (the amount of water does not exceed the trotters), put cold water into the trotters, add a little cooking wine and ginger and onion slices. Take out the pig's trotters after the water boils, and let them cool for 1 min. After the water vapor passes, the first coloring method: wipe the pig's trotters with distiller's grains water once, and then evenly paint them (that is, 1 portion of soy sauce+1 portion of soy sauce is evenly mixed, and it is just right to neutralize the two), and let them stand for 20 minutes after being evenly painted. After you remember this method, you will never worry about frying sugar. The skin water made by the second coloring method is suitable for opening a shop commercially. After evenly smearing the skin of pig's trotters with skin water, let it stand for 20 minutes. Method for making preserved water: 50 grams of white vinegar, 0/00g of red Zhejiang vinegar/kloc-0, 3g of maltose 1 50g, 3g of baking soda, 50g of fresh lemon slices1slice, and 50g of high-alcohol liquor, which can not be used up after being steamed in a pot for about 0/0 minutes.
Put spices into gauze bags and soak them in water 10 minutes. Add 8-10 kg of water, 20 g of ginger and onion,10 g of distiller's grains water, five grains of crystal sugar, 50 g of pillar sauce and 40 g of salt to a stainless steel pot (added according to taste). Then the fire boils, simmers for 5 minutes and turns off the fire. The next day, the fire boiled again, simmered for 5 minutes and turned off the fire. I didn't buy trotters until the third day to marinate them (maybe the trotters marinated in this process are as delicious as those bought in a marinated vegetable shop. According to my experience for many years, it takes time to cook and soak the spices of the new brine repeatedly, but it can't be boiled in an empty pot for a long time, so repeated overnight cooking is the best choice-old brine).
If you want the pig's trotters to be soft and waxy, the color is bright red. Fry the colored trotters with 50% oil temperature for 2 minutes, and the frying time should not be too long, otherwise it will be made into crispy trotters. Then put it into the brine, and the brine does not reach the trotters. Add 2g of chicken essence, marinate in bubbling water for 1.5 hours (according to the size of trotters), and then soak for 20 minutes.
After being cooked and rotten, the marinated pig's trotters are made by fishing and controlling the dry marinade. (Boil the marinade, take out the spice bag, drain the residue at the bottom of the pot, cool the marinade, bottle it, put it in the refrigerator respectively, marinate it next time, and add the material according to the marinated ingredients).