Your inquiry list is empty.
Pork Trotter Series
Pork trotters cured with edible salt and white liquor, then smoked, packed in 500g and produced to the national standard GB 2730.
The recipe follows the authentic four-ingredient principle of coarse salt, locally brewed sorghum liquor, local Sichuan pepper and southern Sichuan chili, slow-smoked over cypress branches and dried tangerine peel for 15 to 20 days, yielding a glossy, mellow and gelatinous product.