Roasted pig's feet, also known as roasted hooves, with connotations called Si roasted hooves, roasted pig's feet have four flavors:

1, original flavor,

2, honey flavor,

3, lemon flavor,

4, hell of a spicy flavor

Original pig's feet is about to pig's feet roasted with a fresh, salty, spicy and appetizing dipping saucer to eat, and the honey-flavored roasted pig's feet to eat with a honey flavor, salty and sweet; lemon flavored pig's feet are roasted with lemon juice brushed on the pig's feet.

The pig's feet itself meat more greasy, after brining, grilling, internal flavor, grease is grilled out part of the dish is not greasy. Barbecue restaurant can be at your fingertips, the grilling process can be removed from the pig's feet brushed with seasoning or sprinkled with a bit of chili powder, so you can enrich the texture of the pig's feet.

Raw materials: pig's feet 4 kg (preferably with the front hooves, the bones of the small meat)

Special brine recipe:

6 dry grams of broth, salt 100 grams of sugar, monosodium glutamate 50 grams of powdered red currant, chicken powder, pork bone marrow extract (to enhance the aroma) 20 grams of ginger, caramelized malt phenol (out of the caramelized aroma), licorice 10 grams of lemongrass, peppercorns, nutmeg, tangerine peel 5 grams, anise 3-5 grams, and the other 10 grams of lemongrass. 5 grams, 3-5 anise, 3 grams of allspice, 4 dried chili peppers, 250 grams of pork fat.

Original Dipping Dish:

20 grams of Meiji Fresh Flavor Juice, 10 grams each of fresh ginger juice and balsamic vinegar (or vinegar), 3 grams each of minced green onion, chicken powder, sesame oil, chili oil, 2 grams each of refined salt and monosodium glutamate, 15 grams of minced millet pepper, 5 grams of minced cilantro and 1 gram of white sugar. Blend all of the above ingredients into juice, that is.

Lemon Dipping Dish:

3 grams of fresh lemongrass, 10 grams of onion (crushed into a paste), 10 grams of balsamic vinegar, 10 grams of fresh ginger juice, 20 grams of fresh lemon juice, 3 grams of chicken broth powder, 3 grams of salt, 5 grams of monosodium glutamate (MSG), 5 grams of sugar, and one drop of lemon flavoring. Blend all of the above ingredients into a sauce for dipping, or brush on the pig's feet before serving.

Honey Flavor Dipping Dish:

30g honey, 10g each lemon juice, sugar, Lee Kum Kee barbecue sauce, 5g sesame oil. Mix all the above ingredients into a sauce, either for dipping or brushing on the pig's feet to serve together.

Procedure and preparation:

1. Clean the pig's feet, roast them over fire for about 5 minutes until the skin is blackened and charred, then soak them in lightly salted water for half an hour, scrape the blackened and charred skin with a knife, and rinse well. This pig's feet on the smooth, the surface is yellow, very beautiful;

2. pot of salad oil, burned to 60% hot, under the pig's feet on a small fire to fry about 5 seconds to golden, blistering skin until (pig's feet after frying and then brine, the skin on the thicker, and taste more fragrant);

3. pot of marinade (which add half a catty of fat can increase the flavor of the marinade), high-fire to seem to be open non-open, the next pig's feet to small fire, has been to maintain the "shrimp eye" water state of about 1 hour, turn off the fire, so that the pig's feet in the hot brine pot to continue to soak for 20 minutes, fished out and cooled;

4. When the pig's feet cooled with a knife will be separated from the middle seam of the pig's feet, divided into 5-6 pieces, loaded into the grill curtains on the charcoal or on the smokeless electric grill on the grill, grilled, can brush a little oil when baking. Roast can brush a little oil or garlic oil, and so after the grill can be sprinkled with chili powder (sprinkle a lot of chili pepper pig's feet can be called "hell of a spicy flavor") or cumin powder, and so on.