Cooking Steps

1. 

   Step1:This step has nothing to do with the production process. It's just that I think the pig's hoof is too cute. It's like leaving a picture for it.

2. 

   Step2:When buying pig's hooves, we should pay attention to whether the part painted with red circle is empty. If it's empty, we can't buy it. We must buy it with hooves. Some merchants take out the tendons and buy it by themselves. That kind of pig's hooves are not delicious.

3. 

   Step3:Put a wooden chopstick on the pig's hoof. Bake it on the gas. It doesn't need to be scorched. Just bake it a little. It's yellow.

4. 

   Step4:The two sides are roasted. The middle one is not roasted. Compare it.

5. 

   Step5:Use tweezers to clean pig's hooves again. Trouble before eating. It's more natural when eating.

6. 

   Step6:Split the middle of the pig's hoof. Then cut it. Cut four pieces of a pig's hoof.

7. 

   Step7:Put the cut pig's hooves in the basin and soak them. Wash the blood.

8. 

   Step8:Put the pig's hooves in cold water and boil them together. Put the cooking wine and ginger slices in the water. After boiling, put the blood foam out.

9. 

   Step9:Put the pig's feet in the pot. Press the bag. Pour boiling water into it. It's higher than pig's hoof.

10. 

    Step10:Pour in two tablespoons of my old stewed pork soup. No friends can ignore it. This time, the soup with pig's hoof sauce can be left as old soup. Keep it for later use.

11. 

    Step11:Put ginger slices and scallion into the pot. Then put the red koji rice with water soaked for 15 minutes into the drain. Cook for 10 minutes and take out. Pour in cooking wine. Cover and simmer for an hour.

12. 

    Step12:Pour in soy sauce in an hour and color i

13. 

    Step13:Add a proper amount of rock sugar according to your taste. Stir it. Taste the soup. If it's light, add salt. Mix the taste well, cover the pot, and then simmer for more than 40 minutes until the pig's feet are soft and rotten.

14. 

    Step14:Take out the pig's hooves with sauce. Sift the broth and leave it in a clean and waterless fresh-keeping box. These soups are precious. You can put them into the pot to continue to marinate. The more bittern, the more flavor. Because of the high salt content in the soup, it's OK to put it for two weeks. If it's not used for a long time, take it out and boil it, then seal it.