Roasted pig hoof

1

Cut off good pigshoes and clean them up。

2

Water in the pot, all yellow wine and ginger。

3

Put the pig's feet in the water when it boils. And when the feet of the pigs in the pot come out white, and the flesh of the feet begins to be light pink, they shall be taken away and their feet taken out。

4

Get your feet out and wash them with cold water。

5

Put a little oil in the pot, heat it, and pour the pig's feet into the pot. Get the pig's feet out of there。

6

Scratch the milk into mud, and a spoon of water, to mix it。

7

And pour the emulsions into the pot with the feet of the pigs, and then join the old ones。

8

Fry to even the colour, corroded milk, water, eight centipedes of gelatin, sugar, chicken and salt, lids, fire。

9

When it boils in the pot, if it's right to taste the salt, turn off the fire。

10

Pour pig hoofs and soup in the pan and pour them into the high-pressure pan. Our home is an old-fashioned high-pressure pan, covered with a lid, a fire, turned to a medium-to-medium fire (because there's not enough soup) for five minutes。

11

When the air in the high-pressure pot is gone, it pours into the pot for juice, so the soup in the pot gets a little less, and the pig's hoof color gets a little deeper, and it looks so good. The juice is almost ready to go。

1. The issue with salt amount. Fermented bean curd already contains salt, so when braising pig's trotters, the amount of salt must be controlled carefully. If you aren't sure about the amount, you can do as I do: add salt slowly, starting with a spoon, and add more as needed if it tastes too bland. 2. The issue with water amount. If you transfer the pot to a pressure cooker halfway through like I do, you don't need to add that much water, and it doesn't need to cover the pig's trotters—just a moderate amount is fine. If you keep it in the pot and simmer over low heat the whole time, it's best to add more water. 3. The issue with pressure cooking time. For pressure cookers like mine, used for bones and pig's trotters, it usually takes five minutes after the steam builds up to reach the ideal soft and tender texture. However, if your pressure cooker is smart or you aren't sure if five minutes is enough, it is best to test the tenderness with a chopstick when you take it out. If it isn't soft enough, either press it for a bit longer or simmer it over low heat in the pot.