Chubang's original sun-dried seasoning sauce has a rich flavor and is a must-have for pickling.

Ingredients: Two kilograms of pig's trotters;

Accessories: 2 ounces of ginger slices, 1 ounce of dried green onions, three star anise, four bay leaves, one squashed grass fruit, three slices of galangal, a little lemongrass cinnamon, cut chives, and a little cut coriander;

Seasonings: two spoons of Chubang original sun-flavored seasoning sauce, one spoon of Chubang Zhuhou sauce, one spoon of Chubang oyster sauce, two spoons of soy sauce, half a spoon of peanut butter, half a spoon of chicken powder, one spoon of sugar, cornstarch;

Production process:

1. Scrape the pig’s hands clean and chop them piece by piece. Add water and pork knuckles to the pot and boil until cooked, remove, wash and drain.

2. Heat the pot until high heat, add oil, fry the pork knuckles until golden brown, remove and set aside.

3. Heat oil in a pan, add ginger slices and dried onions, sauté until fragrant, then add spices and stir-fry over low heat. Pour in the pork trotters and sauce and stir-fry, add cooking wine and water and cook until the pork trotters are cooked (do not take out the spices).

4. Place the pork knuckles on a plate, pour a small amount of the juice in the pot onto the pork knuckles, add chopped green onion and coriander and it’s done!