Cooking Steps

1. 

   Step1:Pour enough water into the pot. Smash the ginger into the pot. Sprinkle a pinch of prickly ash. Put the pig's hoof in the pot and boil. Pour 1 tablespoon of cooking wine over the water. Boil until the bloody froth overflows. Remove.

2. 

   Step2:After washing the foam with warm water, use a knife to clean the impurities and dirt on the meat skin. After washing again, dry the water for standby.

3. 

   Step3:Heat the pan and add oil. Put the pig's hoof and arm into the pan. Turn over and fry continuously. Fry the meat skin until it is fragrant and foamy.

4. 

   Step4:Pour the old brine and clear water into the large cast iron pot. Boil over high heat.

5. 

   Step5:Add a stir fried marinated spices (star anise, cinnamon, dried red pepper, etc.). Put the fried pork elbow into the marinated pot. Add soy sauce and crystal sugar as appropriate. Turn to low heat after the pot is boiled. Marinate slowly.

6. 

   Step6:Stew the pig's hoof and arm until the chopsticks can stand. Marinate them in place (about 2.53 hours); if you don't need to eat urgently, let the hoof and arm soak in the marinade overnight.

7. 

   Step7:Before opening the table, remove the pig's hoof from the marinade (don't pour the old marinade. It can be reused). Place it in a large plate, steam it in water and drain the marinade exuded from the plate for standby.

8. 

   Step8:Stir fry the sauce and water the spiced wine. Stir fry the ginger powder, dried chili powder and whole prickly ash. Stir fry the finely chopped red oil bean paste until the red oil overflows. Pour in the decanted marinade. Add soy sauce, sugar and vinegar to taste. Sprinkle the chopped green onion and peanut kernel. Pour them on the hoof.