燻製塩漬け豚足

【日本語】豚足、食塩、白酒を主要原材料とし、塩漬けと燻製で製造、規格500g、國家標準GB 2730に準拠。粗塩、自家醸造コーリャン酒、地元の花椒、四川南部の唐辛子という4つの本真の原材料處方に従い、柏の枝とミカンの皮で15〜20日ゆっくり燻し、完成品は色艶があり香り高く、コラーゲン質が十分です。
【English】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.