Technique for the Production of Fragrant Rice Flour Pig's Trotters

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Ingredients: 2500g Xiang Zhao (Fragrant Rice Flour), 1250g Yellow Wine (Shaotian Jiu), 70g Star Anise, 25g Eight-Spice Powder (Old Bai Hua), 5g Szechuan Peppercorns, 50g MSG, 50g White Sugar, 125g Scallions (Green Onions), 100g Ginger Slices, 300g Salt.

Processing and Production Steps

1Raw Material Processing Method

Regardless of whether it is fresh pig's trotters or pig's trotters processed by merchants with dirt and debris, there will usually be remaining hair roots. We can use a liquid gas spray gun to ignite between blue and yellow flames to scorch the surface, and then put it in cold water to wipe clean with a steel ball. This can effectively remove the hair roots. After processing, cut the pig's trotters into small pieces and wash them clean, ready for use.

2Boil Pig's Trotters in Water

Place the pig's trotters in a pot with water and cook until tender. Remove and put in a container to cool after cooking, then wash them clean and prepare for use.

3Fragrant Rice Flour Broth Production Method

Add about 20 liters of water to a pot, bring to a boil, then add 300g Salt, 70g Star Anise, 25g Eight-Spice Powder, 5g Szechuan Peppercorns, 125g Scallions, 100g Ginger Slices, and 50g White Sugar. Bring to a boil for two minutes, then pour into a container to cool, and then add 2500g Xiang Zhao, stir until it forms a paste, and then filter it. In the filtered broth, add 1250g Yellow Wine and 50g MSG, and stir until combined, thus forming the fragrant rice flour broth.

4Pig's Trotters in Rice Flour Method

Place the cooled, processed pig's trotters into the fragrant rice flour broth and let them marinate at a low temperature for 4-5 hours before serving.

Note: Due to regional differences in taste, Xiang Zhao contains salt, and the salt ratio should be adjusted accordingly based on regional preferences.