The practice of cured pig s trotters is a common practice

The ingredients to be prepared are pork knuckles, salt and oil. The method of marinating pork knuckles is as follows:

1. Salt the pig's feet directly.

2. Continue to apply oil and put it in a basin for later use.

3. If it's okay, take firewood to make a fire.

4. You need to hang the pig's feet for smoking for a while.

5. In this way, the results shown in the diagram can be realized.

Method: 1. This pig's feet are cleaned by the mother-in-law at home, because the step of cleaning the pig's feet is more troublesome, and it also needs to be burned with fire, and then soaked in water for one night to clean it.

2. Prepare some kelp, it is best to use the thicker kelp, too thin is not so delicious, and a thicker taste is better.

3. Add water to the pot and put the pork knuckles, remember that all meat dishes are basically boiled in a pot under cold water, after cooking for about 3-5 minutes, the fat meat becomes translucent, and the lean meat becomes dark red and can be leaked out and rinsed with cold water.

4. Then add a little vegetable oil to the pot, add ginger to stir-fry the cured pig's feet in the pot to make them fragrant, and then put in some dried chili peppers, remember not to put salt, because there is already a lot of salt in the pig's feet.

5. Finally, put in the kelp in the middle of the high pressure and press for 16 minutes.

6. Tips: All friends who use pressure cookers must remember that the gas in the pot must be discharged before the lid can be opened, if you want to deflate quickly, you can use cold water to take a shower directly, this is a quick method, in fact, it is not recommended to do so.

7. Finally, you can put it directly into the soup bowl, as long as you put a little pepper and garlic leaves or coriander and chopped green onions on it, you don't need to put too many condiments, and you can eat it as it is.

The smoked pork trotters are tasted by refined salt and smoked, and the fishy smell of the pork is gone, and at the same time, there is a special fragrance. After the pig's trotters are removed from the kang, they go through the most important process - burning them with fire. Burn until the skin of the pig's trotters is black, soak the pig's trotters in water for a short period of time, scrape off the black shell outside, wash it with water, and then the pig's trotters become **bright.

Now there is the last process left, which is to chop the pig's trotters into small pieces with an axe and stew them in a pot.

Now there are vacuum-packed wax hooves that are burned, washed and chopped on the market, which is very convenient! My aunt has such a one-stop vegetable market downstairs, so although I am not in Enshi, I can often eat the taste of my hometown!

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Soak the pig's trotters in hot water and process the rest of the ingredients.

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Add an appropriate amount of oil in China, add ingredients, and two spoons of bean paste.

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Stir-fry until fragrant and red oil.

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Pour in the processed pork trotters and continue to stir-fry!

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The aroma of sauces and ingredients rushes straight to the brain.

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Add the prepared boiling water.

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Bring to a boil over high heat. Please click Enter a description.

Transfer to an electric pressure cooker. Actually, it's better to use a crockpot to stew it slowly, but I'm busy with work, and the electric pressure cooker is convenient, fast and safe.

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Select the bean hoof tendon mode and bring to a boil.

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Other things can also be boiled in the pig's trotter hot pot, such as kelp, kidney beans, and potatoes. But these lack a Tujia flavor, and the best side dish is to put the Tujia homemade dried artichoke fruit in the hot pot. After the pig's trotters are eight times ripe, add the artichoke fruits that have been sent with boiling water in advance, and cook them together until they are ripe and ready to eat.

The dried artichoke fruit is boiled in boiling water, roasted and dried in the sun, and the unique fragrance is mixed with the meat aroma of pig's trotters, which is really wonderful!

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All kinds of vegetables: cabbage leaves, chrysanthemum, potato chips, coriander, tofu, ......Listing around, there are many patterns, and it can also relieve the greasy bacon. All kinds of wonderful, all in a pot of cured meat, while cooking and eating, you can also eat a hearty sweat on your forehead.

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Tips: After cooking, the preserved pig's trotters can be poured into the electric hot pot and eaten while cooking, which has many patterns and relieves greasy.

1. Method 1: Prepare materials. Pork trotters, cooking wine.

Soak the pork trotters two hours in advance to remove the salty taste; Bring water to a boil, put the pig's trotters in, boil the water, and pour in the cooking wine; Remove the boiled pig's trotters and clean them and put them into the inner tank of the electric pressure cooker; Add water to cover the pig's trotters and simmer in an electric pressure cooker for half an hour; Remove it after half an hour.

2. Method 2: Prepare materials. Cured pork trotters, dried potatoes.

Burn the skin of the pig's trotters until they are charred black, then scrape and clean, chop the pig's trotters into suitable pieces with a chopping knife, and then wash them with warm water to remove the broken bones; Put the chopped and washed pig's trotters into a pot and cook over high heat for about 30 minutes until they are ripe; Put the prepared accessories (radish, potatoes) into the pot, wait for the boiling to boil, put the seasoning, and then simmer for 15 minutes; When the ingredients are cooked thoroughly, add the green onion sprouts or coriander, and then you can remove from the pot.

3. Method 3: Prepare materials. Kelp, preserved pig's trotters, ginger, garlic, Sichuan pepper, dried chili, light soy sauce, cooking wine, chopped pepper, salt.

Wash the pig's trotters and chop them into a pot, add ginger and garlic, Sichuan pepper and dried chili peppers, and add an appropriate amount of water; Add cooking wine and light soy sauce and bring to a boil over high heat; After boiling, add chopped pepper and simmer over medium heat for 40 minutes, add kelp and simmer for another 20 minutes, add salt before cooking.

1. [Ingredients]: pig's trotters, 3-5 star anise, 2-3 kaempfera, 3 bay leaves, a small piece of cinnamon, 2-3 sand kernels, 2 angelica, 3 white cardamom, prepare an appropriate amount of salt, an appropriate amount of high liquor.

2. Prepare 3-5 pig trotters to roast on top of natural gas first, and then use a knife to split them in the middle for later use.

3. Next, prepare spices, add 3-5 star anise, 2-3 kaempa, 3 bay leaves, a small piece of cinnamon, 2-3 sand kernels, 2 angelica, 3 white cardamom, prepare an appropriate amount of salt, under normal circumstances, add about 150 grams of salt to 10 catties of pig's feet, and add edible salt according to this ratio.

4. You don't need to put anything in the pot, add an appropriate amount of salt to it, turn on low heat to fry the salt, fry the salt moisture, fry the salt until it is slightly yellow, and then add the prepared spices to turn off the fire, use the residual temperature of the salt to fry these spices to make the fragrance, and then add a handful of dried chili peppers, add a handful of dried peppercorns and stir-fry evenly and then pour them in a bowl for later use.

5. Prepare a bowl of high liquor, take a pig's trotter, coat a layer of high liquor on the top of the pig's trotters, coat a layer of high liquor inside and out, paint every part, and then coat some salt after the wine is all coated, and then apply some salt, the same salt should also be evenly coated, cover with plastic wrap and marinate for about 5 days, and turn over once a day during the pickling process, turn the top to the bottom, and then turn the bottom to the top.

After the day, take out the pickled pig's trotters to dry, hang the pig's trotters with a hook, and then use a chopstick to scrape on the skin of the pig's trotters, scrape it flat, and dry it for about 20 days.

1. Ingredients preparation: 1 pork trotter, 2 star anise, 3 bay leaves, 1 grass fruit, 1 small piece of cinnamon, 1 handful of dried chili peppers, 3 chives.

2. Auxiliary materials: vegetable oil, cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, 2 grams of chicken powder.

3. After the pig's trotters are taken out, they should be cleaned with a brush, and then washed with flour repeatedly.

4. Put star anise, bay leaves, grass fruits, cinnamon, dried chili peppers and chives in the pressure cooker, put the pig's trotters chopped into pieces, start pressing, about 18 minutes, take them out and rinse them again.

5. Put vegetable oil in the pot, heat it, then add green onions, stir-fry it until fragrant, if you use green onions, you can also use green onions to fry directly, stir-fry it until fragrant.

6. Pour in the pressed pork trotters and start frying, stir-fry over high heat, then pour a little cooking wine from the side of the pot, and then put in a little chili, don't put it if you don't like it too spicy.

7. Continue to season, add 1 tablespoon of soy sauce, then add 2 grams of chicken powder to improve freshness, stir-fry well, at this time, you can slightly pour a little water from the side of the pot to make it more flavorful.

8. Finally, when the pot is about to rise, pour a little chives, which will be more fragrant, stir it evenly, so that a nutritious and delicious braised farmhouse pork trotters is ready.