Cooking Steps

1. 

   Step1:Choose the pig's forehand. Because it has more tendons and less meat. This kind of pig's hand is more delicious when it's scalded. In front of the pig, ask the peddler to shave off the pig's hair. Split it in half and chop it four times. Put a piece of ginger into the pot together with pepper. Pour enough cold water into the pot. Boil the pig's hoof until it boils. Boil out the blood foam and cook for another five minutes or so. Blanch the pig's hands with supercooled water to wash the oil slick and blood foam.

2. 

   Step2:Another pot of water. Remove the oil and dust from the surface of the scalding soup of Bacon (I use bacon here). Wash and cut into pieces.

3. 

   Step3:Put the blanched pig's hands and bacon into the stew pot. Fill in enough water with raw materials. Add ginger slices, green onion knots and a spoon of cooking wine. Turn to low heat and stew for an hour and a half.

4. 

   Step4:Pay attention to the observation during the stewing process. Stew the pig's hands until they are pierced with chopsticks. They should not be too soft and rotten. They should maintain a slightly chewy taste. Remove the pig's hands and put them on the plate. In order to prevent the surface from oxidation and drying, immediately seal the plate with a fresh-keeping film. The rest of the soup will be very thick. It is recommended to filter it with filter paper. If there is no filter paper, the impurities can be filtered out through the filter paper. After the soup is thoroughly cooled, remove the oil film on the surface.

5. 

   Step5:Pour the filtered soup into the pot again. Add a bowl of clear water (if you like the strong taste, it is not necessary). Then pour the blanched bamboo shoots into the pot (the bamboo shoots must be blanched to remove the astringency). Turn the heat to low heat and simmer for an hour. Season with salt.

6. 

   Step6:The stewed bamboo shoots are rich in soup, white in milk and delicious. They are delicious food you can't miss.

7. 

   Step7:Cut the garlic, ginger and pepper in the auxiliary materials, cut the green onion into the scallion, take the stem of the coriander and cut it into pieces. Mix it with the red oil, vinegar, soy sauce, sugar and sesame oil in proportion to make the sauce. The cut pig's hand is dipped in the sauce and eaten. It's spicy and refreshing. It's a good wine dish.

8. 

   Step8:Finished product drawin