豬腳吃味道，豬手吃勁道，十分適合下酒，牙口不好不適合。喝小杯酒啃豬手是件小愜意的事！

用料

食材：

豬手

2只

4根

1塊

大蒜

5瓣

洋蔥

半個(gè)

調(diào)料：

八角

1顆

香葉

2片

小茴香

20克

生抽

4勺

老抽

半勺

1勺

冰糖

15克

米酒

250毫升

烤豬手的做法

1. 豬手用火燒一下有絨毛的地方，然后用清水沖洗，刮掉燒黑的地方。

1. 用叉子或者簽子等扎一下小口，豬手不跟豬腳，肉不多不用扎太深，扎一下就好。扎完冷水下鍋煮開(kāi)撈出洗凈

1. 豬手另再下鍋，蔥打成結(jié)，蒜頭不用去皮，洋蔥去皮，調(diào)料全部放入，放水莫過(guò)豬手再多點(diǎn)

1. 倒入米酒
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1. 大火燒開(kāi)，中火煮40分鐘，放冷后湯與豬手放入冰箱腌制一晚。（急的也可以直接烤，但是沒(méi)那么香，也不太入味，需要最后搭配椒鹽粉等吃）

1. 一晚后取出風(fēng)干，也可以用吹風(fēng)機(jī)吹一下。烤箱上下火200°預(yù)熱

1. 預(yù)熱烤箱后，放入中層，20分鐘

1. 底部放盤(pán)子鋪上錫紙方便之后清理。因?yàn)槊考铱鞠洳灰粯哟蠹铱梢?0分鐘左右后觀察豬手是否變焦黃，有一點(diǎn)點(diǎn)焦才行，如果有可以取出沒(méi)有適當(dāng)再烤一會(huì)。

1. 取出，腌制的湯可以把料頭撈出，湯汁大火燒至粘稠，放入適當(dāng)醬油調(diào)色，再根據(jù)自己口味適當(dāng)放鹽，做出醬汁。也可以不用醬汁沾辣椒面、椒鹽等吃

1. 這道菜是真的啃，所以不要燉太爛，其實(shí)腌制時(shí)間夠，入味的話什么都不需要加，吃的主要是豬手筋的勁道配小酒。