Pig's trotters1000g, peanuts (with skins)100g, 40 Chinese dates, 25g cooking wine, 60g soy sauce, 30g white sugar, 20g shallots, 0/0g ginger/kloc-0, 500g vegetable oil and a proper amount of seasoning.

Wash and soak peanuts and jujube; Wash pig's trotters, remove them when the pot is 40% hot with water, and mix well with soy sauce. In addition, when the vegetable oil in the pot is cooked to 70-80% maturity, add pig's trotters, fry until golden brown, take out, add water into the casserole, and add peanuts, jujube, cooking wine, sugar, onion, pepper, star anise, ginger and monosodium glutamate, and stew with low fire after boiling.

Pig's foot 400 grams of small tomatoes? 5 pieces of ginger, 8 pieces of soy sauce, 2 tablespoons of salt, sugar 1 tablespoon, raw flour 1 tablespoon, a little pepper, pepper, star anise and onion, and wine 1 tablespoon.

Dice pig's trotters and marinate with onion, pepper, ginger and wine. Cut small tomatoes with 2 tablespoons of oil for 2 minutes, add trotters for 2 minutes, then add soy sauce, salt, corn flour, pepper, star anise and small tomatoes for 20 minutes. Ingredients: trotters, one crystal sugar, five star anise, two ginger slices, ten onion slices, two Amomum tsao-ko, and one seasoning: salt and chicken essence (according to personal taste).

A teaspoon of spiced powder and a tablespoon of soy sauce.

1. Boil water with half of ginger slices and shallots, blanch pig's trotters for one minute, blanch cooking wine in boiling water for another minute, remove and rinse with cold water.

2. Put the oil in the pot, put the rock sugar when the oil is cold, and melt it with a small fire. When all is melted and bubbling, add pig's trotters and stir-fry for two minutes.

3. Add ginger slices and shallots, stir-fry aniseed for two minutes, pour in a tablespoon of soy sauce, stir well, add boiling water, and simmer on low heat until the trotters are soft and rotten.

4. Add salt, spiced powder and chicken essence and stew for 20 minutes. Take the juice out of the pot.

(1) Cut the trotters into pieces and blanch them.

(2) Stir-fry ginger, onion, cinnamon, star anise and whole dried chili, stir-fry trotters to dry water, cook cooking wine, sugar and soy sauce, stir-fry and add water, add salt to taste, and simmer until crisp and rotten.

When eating, pick out ginger, onion and spices, put them in a bowl and sprinkle with chopped green onion.

1, clean pig's trotters and pull out hairs one by one;

2, stir-fry the sugar color, and then add the pig's trotters to color;

It's easy to stir-fry the sugar color, but it's difficult to make these four pig's trotters have even color. Tossing and turning, tired arms are sour, but they are still not symmetrical;

4. After coloring, add marinade and boiling water for stewing.