Pre-order [Lin's pig's feet] Wanluan pig's feet

In the past 50 years, Lin's pig knuckle has almost become synonymous with Wanluan Township. Under the leadership of Lin's grandmother-Lin Chen Yumei, she has adhered to the original persistence and belief. For every customer who loves the fragrance of Wanluan pig's feet, serve a table full of exquisite dishes! Each carefully selected pig's knuckles and carefully prepared sauces, decades of persistence, are only to satisfy the good taste that people can hardly replace in their memory. A piece of meat and some sauce, at the moment of entrance, the happiness that overflows on people's faces! It is the most unspeakable pride of Lin's pig feet. Accompanied by many people for half a century, Lin's pig's knuckle is not complacent, because the future is still long, letting the delicious flavor in memory, is Lin's pig's knuckle's promise to customers for a lifetime... How to make pig's feet: 1. Raw meat processing: first dehair, wash, and remove part of the fascia from pig feet. 2. Hot water scalding: Put the cleaned pig's feet into hot water at a temperature of 70 to 80 degrees Celsius for about 20 minutes to remove blood and fishy smells. 3. Cold water soaking: Soak the scalded pig's feet in cold water for about half an hour to make the strong tendons of the pig's feet crisp and tender. 4. Rapid freezing: The pig's feet soaked in cold water are then placed in a freezer at -25 to -30 ℃ for rapid freezing for about 1 week. 5. Cooked: use slow heat: the pig's feet taken out of the freezer, after thawing, put it in a pot with soy sauce, rock sugar, spring water, and Chinese medicine packs for about one and a half hours. Afterwards, let it cool, mainly to condense the fat in the pig's feet, so that it does not taste greasy, and the skin of the pig's feet feels more crispy. 6. Finished product: The cooked pork knuckle is yellowish-brown in color and full of fragrance. Ingredients: pot bottom oil, garlic mash, sugar Method: Stir it until uniform Wanluan pig's knuckle is famous throughout the province, mainly because of its special production process, unique formula and condiments, which make it different from pig knuckles produced in other places. Wanluan pig's feet are not greasy to eat. The skin, meat, and tendons are crispy in the toughness. It is very refreshing. With the mellow dipping ingredients, it makes a deep impression.