Crystal Trotter

Raw material of crystal yaorou: 1 pig's front hoof (750g). Seasoning: refined salt, Shaoxing wine, onion, ginger, pepper, star anise and nitrate. Production: Boned pig's trotters, put them flat on the chopping board with their skin down, poke a few small holes in lean meat with a bamboo stick, sprinkle 25g of saltwater evenly, rub them with 75g of coarse salt, put them into a bowl, marinate them for about 6 hours in summer, take them out for 2 days in winter, soak them in clean water for about 4 hours, remove the saltwater, salty and astringent taste, take them out, and then wash them with warm water. Put the pig's trotters in the pot, with the trotters' skins facing upwards, add a little onion, ginger slices, Shaoxing wine, fennel, pepper and star anise (fennel, pepper and star anise are wrapped in a small bag), cover with 1000 grams of water, boil, simmer for 2.5 hours, and take out the meat until it is 90% crisp. Put the cooked pig's hoof skin down into a deep pot, cover the empty pot with a weighting object, flatten the hoof meat and remove it. Boil the pot soup, skim off the oil slick, add some fresh meat skin and freeze it, then scoop it into the hoof basin, marinate it with meat noodles, and put it in the shade for cooling and freezing (put it in the refrigerator for freezing in hot weather), which is the crystal dish hoof. Features: bright color, bright red meat, white and not greasy fat, fragrant and crisp meat, delicious taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)