猪脚吃味道，猪手吃劲道，十分适合下酒，牙口不好不适合。喝小杯酒啃猪手是件小惬意的事！
用料
食材：
猪手
2只
4根
1块
大蒜
5瓣
洋葱
半个
调料：
八角
1颗
香叶
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
烤猪手的做法
- 猪手用火烧一下有绒毛的地方，然后用清水冲洗，刮掉烧黑的地方。
- 用叉子或者签子等扎一下小口，猪手不跟猪脚，肉不多不用扎太深，扎一下就好。扎完冷水下锅煮开捞出洗净
- 猪手另再下锅，葱打成结，蒜头不用去皮，洋葱去皮，调料全部放入，放水莫过猪手再多点
- 倒入米酒
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- 大火烧开，中火煮40分钟，放冷后汤与猪手放入冰箱腌制一晚。（急的也可以直接烤，但是没那么香，也不太入味，需要最后搭配椒盐粉等吃）
- 一晚后取出风干，也可以用吹风机吹一下。烤箱上下火200°预热
- 预热烤箱后，放入中层，20分钟
- 底部放盘子铺上锡纸方便之后清理。因为每家烤箱不一样大家可以20分钟左右后观察猪手是否变焦黄，有一点点焦才行，如果有可以取出没有适当再烤一会。
- 取出，腌制的汤可以把料头捞出，汤汁大火烧至粘稠，放入适当酱油调色，再根据自己口味适当放盐，做出酱汁。也可以不用酱汁沾辣椒面、椒盐等吃
- 这道菜是真的啃，所以不要炖太烂，其实腌制时间够，入味的话什么都不需要加，吃的主要是猪手筋的劲道配小酒。
