1, original flavor,

2, honey juice flavor,

3, lemon flavor,

4, hell is hot

The original trotters will be roasted with fresh, salty, spicy and appetizing dipping vegetables, while the honey-flavored roasted trotters will have the taste of honey, salty and sweet; Lemon-flavored trotters are baked by brushing lemon juice on trotters.

The trotters themselves are greasy. After curing and roasting, it tastes delicious, and some oil is roasted, and the food is not greasy. Barbecue shops can be very convenient. In the process of roasting, you can take out the trotters, brush them with spices or sprinkle some Chili powder to enrich the flavor of the trotters.

Ingredients: 4 kg pig's trotters (it is best to use front hoofs, with small bones and plenty of meat).

Special brine formula:

6g of broth, 0/00g of salt/kloc, 50g of crystal sugar and monosodium glutamate, 20g of monascus powder, chicken powder and pig bone marrow paste (with flavor), 0g of Nanjiang, burnt maltol (with flavor), 0g of licorice10g, 5g of citronella, 5g of pepper, 5g of nutmeg and 3g of dried tangerine peel, and 3 of star anise.

Original dip dish:

20g of delicious juice, fresh ginger juice and vinegar (or aged vinegar) 10g, 3g of chopped green onion, 3g of chicken powder, sesame oil and chili oil, 2g of refined salt and monosodium glutamate, 2g of millet pepper powder 15g, 5g of coriander powder and 0g of sugar1g. Mix all the above materials into juice and serve.

Lemon dip dish:

3g of fresh citronella, 3g of onion 10g (the above two materials are ground into paste), 20g of fresh lemon juice, 3g of chicken powder and salt, 5g of monosodium glutamate and sugar, and a drop of lemon essence. Mix all the above materials into juice and dip them in, or brush them on pig's trotters before eating.

Honey-flavored dip dish:

30g honey, lemon juice 10g, sugar and Lee Kum Kee barbecue sauce, 5g sesame oil. Mix all the above ingredients into juice and dip or brush them on pig's trotters to eat together.

Process and production:

1. Wash pig's trotters, roast them with fire for about 5 minutes until the skin turns black and burnt, then soak them in light salt water for half an hour, scrape off the burnt skin with a knife and rinse them off. In this way, the trotters are smooth and the surface is yellow, which is very beautiful;

2. Add salad oil into the pot, heat it to 60%, and fry the trotters with low fire for about 5 seconds until they are golden and bubbly (the trotters are salted after frying, and the skin becomes thicker and the taste is more fragrant);

3. Put the brine into the pot (adding half a catty of fat can increase the fragrance of the brine), and burn it until it seems to boil. Turn the trotters to low heat, keep the water state of "shrimp eyes" about 1 hour, turn off the fire, and let the trotters continue to soak in the hot brine pot for 20 minutes, then take them out and cool;

4. When the pig's trotters are cold, cut them with a knife, divide them into 5-6 pieces, put them in a baking curtain, put them on a charcoal fire or put them on a smokeless electric barbecue oven. Brush a little oil or garlic oil when baking, and sprinkle Chili powder (trotters sprinkled with a lot of Chili can be called "hell spicy") or cumin powder after baking.