Cooking Steps

1. 

   Step1:The pig's hooves are marinated with 8g salt overnight. The next day, blanch in cold water. Turn off the fire after the water boils. Wash the pig's hoove

2. 

   Step2:Put the cleaned pig's hooves into the electric pressure cooker. Add ginger slices, cooking wine and 2G salt. Add water to the end of the pig's hooves

3. 

   Step3:Because Shajiang pig's hoof is a cold dish. I don't want the taste of the finished product to be too soft. So I choose 20 minutes. If you want the tendon to be soft, you can add another 5 minutes.

4. 

   Step4:It'll be ready in 20 minutes. The soup is also full-bodied. Take up the pig's hoof. Skim off the fat of the soup with a spoon. This can be used to make high soup.

5. 

   Step5:Pig's hooves can be soaked in ice water to cool down and make the skin shrink and crisp. I don't use ice water. I can refrigerate it for 2 hours.

6. 

   Step6:Make ginger sauce. Mix oyster sauce, soy sauce, a little sugar and soy sauce with the soup in step 4

7. 

   Step7:Chop the ginger and put it into the oil pot. It's hot and fragrant

8. 

   Step8:In 1 minute, pour in the soup sauce and boil i

9. 

   Step9:Put the pig's hoof in a sealed bag. Cool the sauce and pour it into the bag

10. 

    Step10:You can eat it in the refrigerator in one night. You can turn the pig's feet over in a few hours. If you want to eat the same day, you can make the ginger juice salty, which is easy to taste.

11. 

    Step11:Spread cilantro on the bottom of the dis

12. 

    Step12:Put the pig's hoof on the plate. Then pour it with ginger sauce

13. 

    Step13:Deliciou

14. 

    Step14:Deliciou

15. 

    Step15:Fragranc

16. 

    Step16:Not greas