BraisedPig's HoovesAnd Joints Preparation and Cooking Method:Cantonese CuisineYouth Menu Anti-Aging MenuBeauty DishMenu Strengthening Kidney and Waist Health MenuProcess: BraisedBraised Pig's Hooves and JointsIngredients: Main ingredient: 500 grams of pig's hooves and joints, ：100 grams of daikon radish,100 grams of cucumber,Seasonings: Salt 10 grams, 5 grams of monosodium glutamate (MSG), 8 grams of yellow bean sauce, 8 grams of cooking wine, 15 grams of green onion slices, 5 grams of ginger slices,4 grams of cornstarch,20 grams of peanut oilBraised Pig's Hooves and Joints Preparation: 1.Cut the pig's hooves into finger-thick strips, wash them, boil them in water for a short time, then drain and dry thoroughly;2. Wash and cut the cucumber and daikon radish into strips;3. Clean the green onions, slice diagonally; peel and slice the ginger;4. Heat oil in a pot, fry the ginger and green onion, add cooking wine, soy sauce, and water to simmer slightly.5. Add salt, MSG, pig's hooves, and continue cooking until the pig's hooves are tender. Then add cucumber and daikon radish, cook for a short time, thicken with cornstarch, and serve in a dish.4 grams,peanuts20 grams of oilbraised pig's feet1. Cut the tendon into thumb-width long strips, wash them, and boil briefly in boiling water, then remove and drain well;2. Wash the cucumber,carrotand cut them into strips;3. Clean the onion and slice it diagonally; peel and slice the ginger;Heat the oil in the pot, add the ginger and onion and fry briefly, then add cooking wine,4. soy sauceand simmer with water. Add the tendon, salt, and monosodium glutamate, bring to a boil over low heat.braised5. When the tendon is tender, add the carrot and cucumber, cook for a short time, thicken with a slurry, and serve.;When the ham hocks are tender, add the carrots and cucumbers to simmer for a moment, thicken with a starch slurry and serve.