Pepper salt hoof ingredients hoof 1 (about 750 grams), broccoli 200 grams, 2 branches of green onions, 2 slices of ginger, straw mushrooms 25 grams of dark soy sauce; seasoning A.) 50 grams of stigma, 1/2 piece of breast milk, 25 grams of granulated sugar, 2 tbsp of cooking wine, 1 tsp of chicken powder, 10 grams of minced garlic, 3 star anise, 1 slice of sesame seeds, 500cc of water; B.) 1 tbsp of white rice flour water, 1 teaspoon of sesame oil; C.) salad oil 600cc; practices 1) hoof into the boiling water for 20 minutes after boiling, and then evenly spread the surface of the hoof on the straw mushroom soy sauce; 2) broccoli cut into small pieces, wash; green onion cut into small segments; ginger patting loose, standby; 3) heat a pot, add seasoning C salad oil, over high heat to the oil temperature to about 180 ° C, put the hoof of the method 1 into the pot, immediately cover the lid of the pot, and then turn over to the oil explosion stops to deep-frying, deep-frying until the surface is charred brown, and then remove from the pot. After the surface shows charred yellow, fish up and soak in cold water for 30 minutes to take out, wash off the grease; 4) Put the whole garden hoof skin to the bottom of the bowl into a large bowl; 5) Open the seasoning A into a sauce, pour into the garden hoof meat, and steam it for 90 minutes with fierce fire under water; 6) Heat up a pan, put down 1 tablespoon of oil, ginger slices, green onion segments, and burst the aroma, add the broccoli, spattered wine, and stir-fry for a few minutes; add 300 cc of water, 1 teaspoon of chicken powder, and the water whisks, and cover the pan with a lid. Simmer for 3 minutes in Broth, drain and set aside. 7) Stew the round hooves until satiated, pour out the gravy; then cover the round hooves with broccoli in a dish. 8) Heat the gravy until boiling, thicken with B and pour over the round hooves. Remarks pork first deep-fried and then boiled, not only can increase the flavor of the aroma, but also because the surface of the skin after frying, you can increase the toughness of the skin, so that the skin is less likely to rupture due to the process of cooking, it is more able to maintain the integrity of the pork and the beauty of the icing sugar hooves Basic materials: - boneless pig's trotters 500 grams - soy sauce, 50 grams of cooking wine - green onions, garlic 5 grams each - ginger 10 grams - icing sugar 100 grams Cooking method: 1. Scrape the pig's trotters clean, with a knife on the inside; the soft side of the long down the length of the dissection until the knife deep see big bone, and then in the big bone on each side of the cut, so that it is spread out, and then cut off the four sides of the fat into a round; 2. Put the trotters into a pot of boiling water, cook for about ten minutes until the outer skin is tightened; 3. frying pan in a bamboo counting machine, the trotters skin-side down on the top, add water to submerge, and then add the cooking wine, soy sauce, salt, rock sugar, green onion knot, Ginger, burn on high heat to open, cover and then burn for half an hour on low heat, turn the hoof, burn until rotten, and then switch to high heat to soup such as glue juice, will be removed from the hoof, skin down into the soup bowl, pick off the green onion knots, ginger, the marinade can be poured on the hoof. braised hooves Raw materials: hoofs 1 only shampoo black fungus Seasonings: soy sauce, rock sugar, yellow wine, salt, monosodium glutamate production method: hooves first out of the water, (boiling water to be put in yellow wine and salt), and then put out into the ice water to cool down, under the frying pan oil, and then change the pot to put onions and ginger under the hooves pounds, put soy sauce, rock sugar, adjust the color and taste, fewer open and then put into the steamer steam until crispy, but can not lose the original shape, about 1.5 hours, and then take out, serve. about 1.5 hours, and then take out, on the table when the original sauce thickening to pour on the hooves can be, but also in the original sauce to add a little bamboo shoots and carrots so that in the visual effect is better. Crystal hooves fragrant meat basic materials hooves, nitro, production: 1) the hooves to remove the bones to repair the clean, with a fine wooden stick in the hooves on the meat surface evenly hit some small holes; 2) with nitro 6.5 grams, 65 grams of salt mixed, rubbed in the meat, and then grab the meat back and forth kneaded through so that nitrode, salt through the holes penetrate to the internal meat. Do ten pounds of meat, up to 6.5 grams of nitrate, such as meat increase, nitrate should be increased. After kneading the good put to pickle winter about to pickle three days, spring and autumn days about to pickle two days, summer about to pickle one day, after pickling, and then put the meat put in cold water to soak for two hours, take out the meat with a knife to the end of the nitrate, gently scraped impurities, to the skin and flesh show white stop; 3) scrape clean, put the meat into the pot, pouring to do the meat old brine (Note) fire cooking, cooking before the board must be used to add a stone block will be pressed tightly meat, at the same time the lid of the pot fastened to the meat boiled into the after Not loose, the cooking time shall be based on the meat of the old and young decision, generally winter to cook to nine mature, about four hours; spring and autumn to cook to eight mature, about three hours, summer to cook to seven mature, about two and a half hours; 4) Cooked, take out the meat, will be stained in the meat of the oil with brine rinse net, said in the basin, and then skimmed the pot of brine, poured in the meat on the meat with a wooden board plus stone to the meat pressed tightly, and so on after the cold slicing.