In the Swedish julbord Christmas feast, sylta is the coldest dish of the oldest and most Swedish nationality in traditional dishes. (To tell the truth, as a Chinese, I don't think that the meat is just a special dish of the northern Germanic nation of Sweden. There are also pigs and hooves in China, and history is long enough!) Nowadays, the popularity and popularity of Swedish sylta meat jelly has spread throughout the Scandinavian region. At Christmas time, not only is Sweden a country, but even people from the Nordic neighboring countries of Finland, Norway, and Denmark will have at least one kind of meat jelly on the table. However, whether it is pressylta, rullsylta, or kalvsylta, whether it is the family form of julbord, or the hotel's large bufé, the Swedish fan sylta is frozen, then paired with potatoes, Christmas red head salad or Christmas Slice the bread to enjoy. Suddenly, I think that this Christmas, I should change the way I eat sylta - smashing a few cloves of garlic, making garlic, and then eating soy sauce vinegar to eat the meat! (Ha ha ha, if I really eat this, the Nordic who can't accept the raw garlic will be mad.)
Cut the trotters in half and wash
Put the trotters in cold water, cook until boiling, continue to cook for 3 to 5 minutes
Remove the pig's trotters and clean again (check to see if there are any missing pig hairs that are not shaved)
Add clean water to the trotters, add sea salt and all seasonings, and cook until the trotters are soft.
Remove the pig's trotters, remove the bones, chop the skin, and put them back in the soup pot to cool the shape (you can also pour the broth into several small containers to fix the type)