Spicy pig's feet skin raw materials: pig's feet, millet pepper rings, millet pepper rings, ginger slices, wax gourd, Chili sauce, oil consumption, spicy fresh dew, chicken essence powder, chicken essence, sesame oil and edible oil. 1. Wash pig's trotters to remove big bones, cook them in a boiling water pot, remove and rinse them, and then put them in a pressure cooker for later use. 2. Heat salad oil in the pot, stir-fry ginger slices and wax gourd slices first, stir-fry Chili sauce evenly, mix it with water and boil it, then pour it into the pressure cooker. Put SAIC motor in a pressure cooker, press it for 5 minutes, remove the skin of pig's feet after it cools, and then cut it into thin slices for later use. 3. Heat the salad oil in the pot, put the money into the millet pepper ring and millet spicy ring to stir-fry the fragrance first, then pour in the pig's foot skin to stir-fry, and add oil consumption, spicy fresh dew, chicken essence powder and chicken essence for modulation, and then pour in sesame oil when taking out of the pot.

Braised pork with Sichuan flavor sauce 1 Burn the hair in the pork belly with a flame gun until the meat turns black. After slightly bleaching in a warm boiling water pot, remove it, scrape it clean, and cut it into pieces with a 3 cm thick flower knife for later use. 2. When the cooking oil on the net pot is boiled to 70% heat, add the pork belly pieces and fry until golden and tight, and take them out. 3. Take a stone pot and add garlic cloves, ginger slices, star anise, shallots and pork belly pieces. 4. Put a clean pot on medium fire, add red oil to stir-fry Pixian bean paste, add garlic chili sauce, tomato sauce, peanut butter and bean paste to make it smell, add the residue after boiling doped bone soup, add rice wine, old rock sugar, old brown sugar, old rock sugar color, seafood soy sauce, monosodium glutamate, chicken essence, white pepper and red wine, and pour in.

Sauced pork elbow 1. Rough machining: clean pig foregut and cut it with a flower knife. Ingredients A (Haitian Soy Sauce, Blue Sea and Blue Sky Garlic Sauce, King of Haitian and Blue Sky Soy Sauce, Lee Kum Kee oil consumption, steamed fish sauce, salt, pepper, chicken essence, sugar, pure grain wine, ginger slices, shallots, star anise, etc. 2. Cooking method: put the pickled pig foregut in a steamer and steam for 45 minutes until it is half cooked. 3. Then put the steamed pig foregut into the homemade marinade, boil it, turn off the fire and soak it for 90 minutes. 4. Add the marinated pig foregut into a cross knife, bake it in an electric oven with a bottom fire of 200℃ and a face fire of 150℃ for 17 minutes, and serve a plate of hot sauce. 5. Self-made marinade: Clean the seasoning bag (star anise, pepper, cinnamon, fennel, galangal, Amomum villosum, Codonopsis pilosula, Ophiopogon japonicus, Poria, Paeonia lactiflora, clove, Amomum villosum, Fructus Piperis Longi, Chuanxiong, Glycyrrhiza uralensis and Bibo) and wrap it with gauze. 6. Pour the cooking oil into the pot, add the old rock sugar and simmer with low fire, then pour the cold water and simmer with low fire until the juice bubbles, stir-fry until it is brown, add the bone soup, add the garlic hot sauce, oil consumption, soy sauce and chicken essence to boil, and simmer with low fire for 2 hours, then take out the seasoning package.