Crystal yaoti

Raw materials: 100 pawless pig hooves (only weighing 1500g), 250g onion segments, 125g ginger slices, 3000g saltwater (prepared at a ratio of 1: 166), 30g alum, 13.5kg coarse salt, 250g Shaoxing wine, 75g pepper and 75g star anise. Method: 1. Scrape and wash the pig's front hooves, remove the bones (the back hooves should be stripped of tendons), poke some small holes in the lean meat with an iron skewer, sprinkle with saltwater, rub the coarse salt evenly, marinate it flat in the tank, then soak it in cold water (not in summer) to remove the astringency, take it out, scrape the skin and remove the dirt, and wash it. 2. Put the seasoning into the cloth bag and put it into the cauldron. Put the water, salt and alum to boil with high fire. Put the pig's trotters into the cauldron and cook them with low fire for about 1 hour and 30 minutes. Turn the trotters up and down, and then cook them until they are crisp and rotten (about 3 hours). 3. Take a flat pot and put the pig's hoof flat (skin down). Every five pots are stacked together, and an empty pot is covered on it. After 20 minutes, scoop the original soup in the pot to flush the oil and brine in the pot, and then pour it into the pot. 4. Boil the soup brine in the pot, skim off the oil slick, add alum, and add water to boil to remove the oil slick. Then spoon the soup brine into the hoof basin, flood the meat noodles, and put it in the shade to cool and "freeze", that is, make the crystal dish hoof. 5. When serving, change the knife and put it on the plate, and eat it with shredded ginger and balsamic vinegar. Features: The flesh color is bright red, smooth and crystal clear, and the brine is frozen and transparent, just like crystal. It has four characteristics: fragrant, crisp, fresh and tender.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)