Raw material formula 100 kg pig's trotters 3 kg white sugar 2 kg salt 1 kg onion 2 kg ginger 6 to 8 pieces of fennel 200 g of yellow wine 2 kg of red rice flour in small amounts
Production method 1. Raw material selection: select the front and back hooves with skin.
2. Processing: First scrape the hooves and whiskers clean, pour them into boiling water, rinse for 15 minutes, and remove the impurities from the cleaning blood foam. Put the padding in the pot first, add the cloth bag (containing green onion, ginger, cinnamon, fennel), then pour in the hoof, add the white soup until it is level with the hoof (the white soup must first be boiled in 100 kg with salt 2 kg). After boiling over high heat, add 2 kg of rice wine, then bring to a boil, and pour the red rice flour juice evenly over the meat to make the flesh appear cherry red as standard. Turn to medium heat, cook for about 3 minutes, add water sugar chips or white garnet granulated sugar, cover and burn for another 30 minutes, cook until the soup has tightened, thickened, 80% crisp inside, bone can be pumped out of the non-stick meat when out of the pot. Control the dry water and put it on the plate, and the bone is extracted to become the finished product.
