Taiwanese braised meatPig's footIngredients: Two front legs of pork, one large piece of ginger, a whole bulb of garlic (with more than ten cloves), a bunch of spring onions, 1/2 bowl of Taiwanese soy sauce,1 tablespoon of sugar,1/5 bowl of rice wineTaiwanese braised pig's foot recipe:1. Remove hair from the pig's feet, wash and cut into pieces, reserve only the whites of the spring onions, peel the garlic, and slice the ginger.2. Place the pork in a pot with cold water, cook until it boils, remove when foam appears, discard the water, and clean the pig's feet (since the pot was too small, I transferred some pig's feet out first)3. Prepare the seasoning: mix 1/2 bowl of Taiwanese soy sauce, 1 tablespoon of sugar, and 1/5 bowl of rice wine4. In a wok with a little oil, sauté the whites of the spring onions, garlic, and ginger until they turn slightly golden. Remove and place at the bottom of the pot, then add the cleaned pig's feet, 1/2 bowl of Taiwanese soy sauce, 1 tablespoon of sugar, 1/5 bowl of rice wine, and one large bowl of water. Cook over high heat until boiling, then switch to low heat for slow braising. Turn the pig's feet several times during cooking. Finally, braise until the sauce thickens, leaving only a thin layer of water in the pot., 1/5 cup of rice wine

Taiwanese braised pig's feet:

1. Remove the hair from the pig's feet, clean and cut into pieces; keep only the white part of the green onions, peel the garlic, and chop the ginger into chunks.

2. Place the pig's feet in a pot with cold water, bring to a boil, remove any foam that rises, turn off the heat, and discard the water before rinsing the pig's feet (I transferred some pig's feet out first as the pot was too small).

3. Prepare the bowl sauce: mix 1/2 cup of soy sauce, 1 tablespoon of sugar, and 1/5 cup of rice wine.

4. In a wok, add a little oil and sauté the white part of the green onions, garlic, and ginger until they turn slightly golden; place these ingredients at the bottom of the pot, then add the washed pig's feet along with 1/2 cup of soy sauce, 1 tablespoon of sugar, 1/5 cup of rice wine, and one large bowl of water. Bring to a boil over high heat, then reduce to low heat and slowly braise, turning the pig's feet several times. Braise until the sauce has reduced and there is only a thin layer of liquid at the bottom of the pot.