Cooking Steps

1. 

   Step1:The pig's hind hoof picks off the big bone in the middl

2. 

   Step2:Sea salt 180g, 3 octagons, 2 sections of cinnamon and 1 piece of prickly ash (about 20 pieces) are put into the pot, stir fry over the fire until the spices give off the fragrance

3. 

   Step3:Put it on the surface of boneless hoof meat when it's cool enough to not scald. Marinate it all night long and put it on the balcony and other cool places in winter. Refrigerate it in summer

4. 

   Step4:Marinated meat removes spices and salt from the surface. The skin is rolled outward. The meat is tied with cotton thread for shaping

5. 

   Step5:Put the bundled hooves into the pot. Add 56 pieces of ginger, 1 piece of anise, 1 piece of cinnamon and 1 piece of fragrant leaves. Add salt and water until all the ingredients are gone. Turn to medium and small fire after boiling. Occasionally remove the surface froth and impurities. Although the salted meat itself is quite salty, it will be lighter if you add a lot of water directly. So I think it's better to add a little salt and salt to the soup, depending on the amount of water. It tastes like the soup It's better if the salt is moderate or a little lighter. If you can't know the salt content, you'd better put it less or not. Because you can eat it with seasoning at las

6. 

   Step6:Cover and stew for about 2 hours. Turn off the heat. Leave it in the soup and cool it. Then pull out the slices (the slices look like one edge and one edge because I use a knife to pull and cut them like sawing wood). Because the salt is enough, I can eat them directly. I like to mix garlic, vinegar, sesame oil and pepper into dipping materials for food

7. 

   Step7:Finished product

8. 

   Step8:Finished product