Remove odor.

The usual practice is

1. Wash and dry pig hair with warm water first, and then wash it carefully. If you are lazy, burn it with firewood or gas. Burn the pigskin a little and scrape it off.

2. After the pig's trotters are depilated, put them in cold water, add salt and cheap white wine, and stew in water 15 minutes. This step is to peel and smell the fragrance.

3. Take it out after cooking, wash it clean, remove residual hair, dead skin and dirt, cut each pig's trotters into 4 large pieces, then add cold water, add cooking wine, a lot of onion, ginger and garlic and a little salt, and stew for 10 minute after boiling. Take it out. This step is to remove the bloody smell of meat.

4. Cook the cooked pig's trotters with cold water, yellow wine, appropriate amount of onion ginger, rock sugar and a little light soy sauce, stew for another 5 minutes, and take them out. At this time, the pig's trotters have been processed and are close to 70% mature. After that, it was delicious.

Braised trotters: add less water, soy sauce, brown sugar, onions and potatoes, stew for half an hour, then add rock sugar and a little monosodium glutamate, and stew for 20 minutes.

Sauce burning method: add more water, dried yellow sauce, a lot of onion, ginger, garlic, tsaoko, yellow wine and crystal sugar to the processed trotters, stew with strong fire until the soup is half-collected, then turn to medium heat and slurp until the soup just doesn't pass the trotters, then turn off the fire and eat it after 2 hours.

In addition, the processed trotters can also be used to make curry, teppanyaki and spicy stir-fry, all of which are delicious.

2. Sauced trotters

Ingredients: 3 trotters, cooking wine, rock sugar, salt, vinegar and soy sauce.

Practice: 1. Wash the trotters and cut them in half.

2. Put the processed pig's trotters in a cold water pot, add 1 tablespoon cooking wine and half a spoonful of vinegar (dried hawthorn is better), cook for half an hour on high fire, then change the heat preservation file, and simmer for about 1 hour without opening the lid.

3, poke with chopsticks, if you can't poke into the meat, simmer for a while.

4. Pour 4 ~ 5 spoonfuls of soy sauce into the pot, open the cooking stall and cook for 20 minutes, then add 7 ~ 8 crystal sugar and cook for 10 minute.

5. Finally, put a little salt (about 1 tablespoon) to dry the juice.

Three vinegar eggs with ginger and pork feet.

Ingredients: 1, sweet and sour (Zhimeizhai, Haitian, Bazhen, these brands are all good) 2, pig's feet (cut into large pieces, fly water, drain water) 3, eggs (cooked and peeled) 3, ginger (don't buy too old, the old one smells like dregs, scrape and wash it, dry it, and pat it with the back of a knife. Start cooking: 1. Stir-fry ginger with less oil (it will be more fragrant). 2. Wash the casserole, add ginger, trotters after flying water, and sweet vinegar (just cover the material) and boil. 3. Cook 15-20 minutes or so, stirring several times in the middle to prevent the pan from sticking. After turning off the fire, don't open the lid and stir again. Let it soak for one night. 4. Cook again the next day. Put a piece of sugar and eggs and cook for about 15 minutes. Don't put the eggs down on the first day, or they will become hard if they are soaked in vinegar for too long. Hehe, of course, some people like to eat hard food, so they put it down with other materials on the first day. ) 5. Try the taste. If it is too sour, add a piece of sugar to boil and dissolve. Hehe, turn off the fire, stop stirring and soak for a long time. 6. Cook it while eating. By this time, the pig's trotters are rotten, and the taste of ginger and eggs is enough. Delicious and nourishing pig's trotters and ginger vinegar eggs are ready! ! !

4. Braised trotters

Four pig's trotters weigh about 500g. When buying trotters, ask the butcher to chop them into small pieces.

1. Stir-fry sugar: 100g rock sugar or sugar: stir-fry sugar in a wok with a small amount of salad oil. When the sugar melts and the color turns dark and red and white, stir-fry the trotters and color them.

2, braise in soy sauce: water seepage (submerged most of the trotters), put 1 ginger, 3 star anise, 5 grams of pepper, 1 onion rolls, and a proper amount of salt.

3, vegetables: 500 grams, (don't) when the trotters are cooked to seven ripe, vegetables (carrots, small potatoes, lettuce heads, taro, etc. , cutting hob).

4. Soup collection: When vegetables and pig's trotters are mashed, use medium fire or big fire to collect soup and harvest Ming oil from the soup in the pot. It is best to leave people for 2 or 3 minutes to avoid burns. Finally, put some monosodium glutamate in the pot. At this time, the braised pig's trotters are red, bright and transparent, and have a waxy taste, which melts at the entrance.