Splendid

1

The meat is bought early, fresh pig hoofs are bought early, three front hoofs are bought and the shop is cut off; when it is bought, it is used to trim the edges; it is washed with running water and can continue to wash for 20 minutes。

2

Cook pots under cold water and impurities, with ginger onions and a little wine。

3

In the middle of the fire, the spoons were thrown away and the cooking continued for two to three minutes。

4

The pigs' feet and feet are washed with warm water and made up of spares。

5

Prepare spices: (left) peppers, peppers appropriate; (up) dry pepper slices; (right) eight-angels, cinnamon cinnamon crumbs, two fragrances, a little onions, ginger, garlic

6

Hot pots with cool oil, a little oil, little flaming peppers, peppers。

7

I'm adding three spoons of soy sauce, and the fire goes beyond red oil。

8

Join the dry pepper section and fire twice

9

Finally, the rest of the spices are turned around for about a minute, and the scent is turned up。

10

The pig hoofs that are put in the boiled water continue to be fried, with a little bit of ice sugar, a little bit of old coloring, and a little bit of wine and raw smoke。

11

After a slight tumble, the pig hoof is called in the stew, which is prepared for water, water and water。

12

The fire boiled with a spoon tossing the impurities, and I added an onion section and a few ginger chips. The little fire goes on and the pot is still wet. Almost 30 minutes later, I added two bean-curd and a spoonful of sweet pasta, a little raw, old, a little oil and porridge, and some salt。

13

The fire is boiled for 15 to 30 minutes, so the fire can be boiled。

1. You can choose pig front trotters; they have smaller bones and tendons, whereas hind trotters have larger bones and less meat. 2. You can choose the braising time according to your personal preference. Generally, braising for about 60 minutes yields a moderate texture with thin skin and tender meat. If you want a texture that melts in your mouth, keep the braising time under 90 minutes. The longer the braising time, the greater the loss of nutrients. 3. If you don't have these seasonings, you can adjust the amounts according to your own taste, or buy pre-made stewing packets available on the market. 4. I usually make a large batch; the pot is almost completely filled with the braising liquid. I simmer it over low heat the whole time, so little juice is lost. Before taking it out, I use high heat to reduce the liquid slightly to increase its thickness, resulting in a very rich flavor. 5. I used to pour out the leftover sauce after cooking, but later I felt it was a waste. I think you can pour the braising liquid into a large bowl, let it cool, then put it in the refrigerator. Once it turns into a jelly-like consistency similar to meat jelly, you can transfer it to a sealed container or plastic bag and freeze it in the freezer. You can add an appropriate amount when stir-frying or braising next time. 6. The braised products sold outside are often made with sauces that have been braised for a long time. Try to eat less of this kind of sauce. Sauces braised for long periods contain extremely high levels of nitrites, and long-term consumption is carcinogenic. It is best to eat less of so-called "century-old sauces." Try to use the sauce as little as possible and avoid braising for too long to prevent nutrient loss. As young people cooking, we should pay more attention to the nutrition of the ingredients and break away from traditional thinking. 7. If anyone has good ideas or suggestions, feel free to communicate with me. I am just a post-87 guy who loves cooking.