Cooking Steps

1. 

   Step1:Cut pig's hands, clean and drain wate

2. 

   Step2:Prepare ingredients. Rock sugar, nanru, Xiangye, star anis

3. 

   Step3:Sauce mixed with soy sauce, oyster sauce and chicken powde

4. 

   Step4:Pour water into the pot and put the leaves, star anise, ginger and salt into it. Open the pig's hands and cook for a few minutes until the blood rises.

5. 

   Step5:Use the filter basket to pick up the star anise, fragrant leaves and ginger slices and discard them.

6. 

   Step6:Pack a plate of ice water. I use the ice bag from the moon cake of Mid Autumn Festival to add ice and put it in the basin. Ice bags are usually placed in freezers when they are not in use. It's very convenient to use.

7. 

   Step7:The drained pig's hands will not be crisp until they are soaked for a few minutes and then fished up (this process is the key, and the pig's skin will be cooled quickly by the principle of heat expansion and cold contraction).

8. 

   Step8:Heat oil pan, enlarge garlic, nanru, iced sugar, soy sauce, ginger slice

9. 

   Step9:Stir fried until brown and suga

10. 

    Step10:Pour down the pig's hands and stir fry until the South milk and sugar melt and the fragrance begins to overflo

11. 

    Step11:Add the sauce in three steps, and then soak the pig's hands in clear water. It's better to boil them in high heat, cover them with the pot cover and simmer for an hour and a half

12. 

    Step12:Cook until the juice is thick and almost dried (the whole juice will not affect the taste

13. 

    Step13:Start cookin