Thirteen ways to prepare delicious pig’s trotters

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I. Braised Pig’s Hooves Ingredients: 450 grams of pig’s hooves, 38 grams of peanuts, 1 pack of spices, and a little cilantro. 1/6 teaspoon monosodium glutamate, 19 grams rock sugar, 1 tablespoon soy sauce, 1/4 teaspoon seafood sauce. Production: 1. Cut the pig’s trotters into pieces, then blanch them in water before removing them. 2. Cook the pig’s trotters, ingredient ①, peanuts, and spices together over high heat for 15 minutes. 3. Place the cooked braised pig’s trotters in a large bowl and garnish with cilantro on top. Note: Haishan sauce is a sweet-and-spicy sauce with a five-spice flavor; its main ingredients are five-spice powder, sugar, vinegar, chili paste, starch, and so on. II. Pork’s Feet Stewed with Scallions Ingredients: 50 grams of scallions, 4 pork’s feet, appropriate amount of salt. Preparation: Remove the hair from the pig’s hooves, wash them, and make cuts with a knife ； Cut the scallions into sections and add them to the pig’s trotters in the pot. Add an appropriate amount of water along with a little salt. Bring to a boil over high heat, then reduce the heat and simmer until everything is tender. Efficacy: Nourishes blood and reduces swelling. Suitable for symptoms such as blood deficiency, pain in the limbs, swelling, and pain from sores and abscesses. III. Braised Pig’s Hooves Ingredients: 750 grams of pig’s hooves. Seasonings: 13 grams each of salt and green onions, 8 grams of ginger, 25 grams each of sesame oil and cooking wine, 5 Sichuan peppercorns, 50 grams of rock sugar, and 1300 grams of broth. Preparation: (1) Scrub and wash the pig’s trotters, cut off the tips of the claws and split them in half; boil them thoroughly in water and then place them in cold water. Ginger and scallions are crushed and set aside for use. (2) Heat a little sesame oil in a wok, add rock sugar and fry it until it turns a purple color; then add broth to adjust the color to a light red. (3) Add pig’s trotters, cooking wine, scallions, ginger, salt, and Sichuan pepper. Once the soup comes to a boil, remove the foam from the surface. Cook over high heat until the pig’s trotters take on color, then switch to low heat to simmer until they are tender. Finally, reduce the sauce to concentrate it, and the dish is ready. IV. Pig’s Trotter, Loofah, and Mushroom Soup
Herbs: 30 grams of red dates, 12 grams each of astragalus and goji berries, 5 grams of angelica.
Ingredients: 1 pig’s front trotter, 300 grams of loofah, 250 grams of tofu, 30 grams of shiitake mushrooms, 5 slices of ginger, a little salt.
Preparation: 1. Wash the shiitake mushrooms, soak them until soft, and remove their stems. Peel the loofah, wash it, and cut it into pieces. Cut the tofu into pieces as well and set aside. 2. Remove the hair from the pig’s front hooves, wash them, cut them into pieces, and boil them in boiling water for 10 minutes. After that, take them out and rinse them with water. Place astragalus and angelica in a filter bag for later use. 3. Put the medicinal herbs, pig’s trotters, shiitake mushrooms, ginger slices, and 10 cups of water into the pot. Bring to a boil over high heat, then reduce the heat and cook until the meat is tender (about 1 hour). Add loofah and tofu and cook for another 5 minutes. Finally, add salt to season. 　 Efficacy: Nourishes blood, unblocks meridians, promotes lactation; suitable for those with weak constitutions and insufficient milk production after childbirth. V. Large-Hoofed Sea Cucumber Stew Main ingredients: 750 grams of rehydrated sea cucumber, 2 pig’s hooves. Seasonings: 800 grams of vegetable oil (about 50 grams actually used), 100 grams of cooked oil, 15 grams each of ginger pieces and soy sauce, 25 grams of cooking wine, 20 grams each of scallion-ginger oil and salt, 50 grams of sugar, 5 grams of monosodium glutamate, 25 grams of scallion segments, a little brown sugar, an appropriate amount of wet starch, and 1.5 kilograms of chicken broth. Preparation: (1) Scrub the pig’s trotters clean, make a cut on their outer side, boil them in boiling water until fully cooked. After removing them from the water and letting excess liquid drain off, place them in a wok filled with vegetable oil heated to 70% of its boiling point, and fry until they turn golden brown. Then remove them and let the oil drain off. After washing the sea cucumber, cut it in half with a straight knife and set it aside. (2) Using a wok, heat the oil and stir-fry the chopped onions and ginger until they become soft; then add cooking wine and soy sauce, as well as monosodium glutamate, chicken broth, salt, and colorant. Put the broth in a wok, add the pig’s trotters, and bring to a boil. After 1 hour, turn the trotters over and continue to cook them over low heat until they are tender. Then transfer them to a plate. Remove the scallions and ginger, take out the backing layer, place the sea cucumber in a spoon for 3 minutes, thicken the sauce with wet starch, and then drizzle on the scallion-ginger oil to complete the dish. Features: bright red color, fragrant and tender hooves, and soft and delicious sea cucumbers. VI. Brined Pig’s Hooves: Ask the butcher to cut the pig’s hooves into pieces. Take them home, blanch them in boiling water to remove any blood, then put them in a pot of cold water. Add soy sauce, cooking wine, salt, dark soy sauce, sugar, ginger, scallions, star anise, cloves, cinnamon, magnolia bark, angelica root, amomum, and cardamom (use just a tiny amount of each spice). Bring to a boil over high heat, then reduce the heat and simmer slowly until the hooves become tender. Soak them for overnight, then take them out, let them cool, and eat them – they’re delicious! Terrible! Sticky! No words! Cook eight more eggs, peel them and add them to the remaining broth; cook for ten minutes, then soak them overnight. You’ll have marinated eggs to eat in the morning. This broth can be reused; the seasonings and spices can also be recycled, making it an excellent braising liquid. VII. Braised Pig’s Hooves Ingredients: Four plump pig’s hooves, with the hair roots removed; they are blanched in boiling water to remove the blood, then taken out and placed in plenty of water. Seasoning ingredients and yellow rice wine are added, and the mixture is brought to a boil over high heat before being reduced to a low heat to cook until the hooves are tender. After that, the bones are removed, trying to keep the hooves as intact as possible, and they are set aside for use. Apply dark soy sauce evenly to the pig’s trotters, let it dry, then fry them in hot oil until their surface is crisp; fix the color with brown sugar. In another pan, sauté ginger and scallions until fragrant, add the pig’s trotters, two tablespoons of cooking wine, two tablespoons of rock sugar or granulated sugar, enough broth to cover the ingredients, as well as an appropriate amount of salt, soy sauce, and monosodium glutamate. Bring to a boil and reduce the sauce. Carefully remove the pig’s trotters and place them on a large plate, then pour the remaining sauce over them. Sweet and salty taste, sticky and fragrant, good for beauty, rich in nutrients. VIII. Braised Pig’s Hooves
Main ingredients: Pig’s hooves
Seasonings: Rock sugar, star anise, Sichuan peppercorns, scallions, ginger, soy sauce, cooking wine, salt, sesame oil

Method:
1. First, cut the pig’s hooves in half and blanch them in boiling water. Once they change color, remove them and rinse off any floating debris with water.
2. Cut the scallions into segments and slice the ginger; then pound them lightly with a knife.
3. Add sesame oil to a wok, heat it up, and then add the rock sugar (usually about 10 grams of rock sugar for four pig’s hooves). Cook until the rock sugar melts.
4. Add the Sichuan peppercorns and star anise; once their aroma emerges, add the scallions and ginger, as well as the cooking wine and soy sauce. Then add the pig’s hooves and stir-fry. After that, add enough water to cover the hooves.
5. Once the mixture comes to a boil, add salt to adjust the flavor.
6. Cook over low heat until the pig’s hooves are tender, then increase the heat to reduce the liquid until it becomes thick. At this point, the dish is ready to be served. Now, you can enjoy these deliciously fragrant braised pig’s hooves. IX. Pig’s Trotter Vinegar: 1 pig’s trotter, a small amount of aged vinegar, 1 piece of ginger, dried chili peppers, soy sauce, 1 whole garlic clove, sugar (rock sugar is better). 1. Remove the hair from the pig’s trotters, cut them into pieces, boil them in water to remove the blood, and then wash them clean. 2. Cut the ginger into large pieces and flatten them, then add them to the pork knuckle pieces in a wok for stir-frying (without oil). When oil begins to appear, add garlic cloves (whole), 3-4 dried chilies, a little soy sauce, and half a tablespoon of vinegar, and bring to a boil. 3. Add water to cover all the ingredients, cook until the pig’s trotters are tender, add sugar, taste it, and if it’s not acidic enough, add vinegar. X. Rock Sugar Pig’s Hoof with Peanuts Ingredients: 450 grams of pig’s hoofs, 38 grams of peanuts, 1 pack of spices, and a little cilantro. 1/6 teaspoon monosodium glutamate, 19 grams rock sugar, 1 tablespoon soy sauce, 1/4 teaspoon seafood sauce. Production: 1. Cut the pig’s trotters into pieces, then blanch them in water before removing them. 2. Cook the pig’s trotters, ingredient ①, peanuts, and spices together over high heat for 15 minutes. 3. Place the cooked braised pig’s trotters in a large bowl and garnish with cilantro on top. Note: Haishan sauce is a sweet-and-spicy sauce with a five-spice flavor; its main ingredients are five-spice powder, sugar, vinegar, chili paste, and starch. 11. Pig’s trotter and soybean soup: Ingredients: 500 grams of pig’s trotters, 50 grams of soybeans. Seasonings: ginger, green onions, salt. Instructions: 1. Blanch the pig’s trotters in boiling water and then wash them clean. Soak the soybeans in water for a while. 2. Put soybeans, pig’s feet, and ginger slices into the pressure cooker and cook together for 20 minutes. 3. Add green onions and season to serve. XII. Spicy and Aromatic Beauty Hoof Soup Main ingredients: 750 grams of pig’s hooves. Ingredients for seasoning: Sichuan pepper, dried red peppers, scallions, ginger, garlic, sesame seeds, cooking wine, salt, monosodium glutamate, rock sugar, star anise, cinnamon, bay leaves, etc. Production process: First, heat the pig’s hooves over a fire to remove the hair from them, then cut them into pieces and fry them in oil until their surface is slightly browned. In the second step, put the slightly burnt pig’s trotters into hot water to blanch them, thereby removing the burnt taste. Third, put the rock sugar in a pan and fry it until it turns caramel-colored, then set it aside. In the fourth step, add the spices such as star anise, bay leaves, cinnamon, scallions, ginger, and garlic to the pot and stir-fry them together to release their aromas. Then add cooking wine and water, and put the blanched pig’s feet into the water to cook for about 1 hour. During this process, salt and monosodium glutamate are added, and the caramel color produced is continuously poured into the water to color the pig’s trotters. Step five: Take the cooked pig’s trotters out and place them on a plate. Next, sauté the Sichuan peppercorns and dried red chilies in a little oil until the chilies turn slightly yellow; remove them from the pan and pour them over the pig’s trotters, then sprinkle some sesame seeds on top. Flavor characteristics: Spicy, savory, and umami-rich dish. Benefits: Improves skin appearance. 13. Stir-fried pig’s feet with peanuts: 200 grams of peanuts, 2 pig’s feet, along with appropriate amounts of salt, scallions, ginger, and yellow rice wine. Remove the hair from the pig’s feet, wash them, make cuts on them with a knife, put them in a pot. Add peanuts, salt, scallions, ginger, rice wine, and an appropriate amount of water. Bring to a boil over high heat, then reduce the heat and simmer until the meat is tender. Serve as desired. Efficacy: Treats deficiency of qi and blood.