Original? Material:? Pig's forepaws 1000g, chestnuts 250g, water-soaked mushrooms 50g, seasonal vegetables 250g, onions 3, ginger 5, sugar 25g, cooking wine 50g, soy sauce 100g, soup 3 cups, star anise, dried tangerine peel, fennel and pepper a little, and proper amount of raw flour and sesame oil. ?
Fuck? Do: (1) Scrape the pig's trotters clean, chop the internal bones into sections with the back of a knife (the skin and meat are kept constantly), put them into boiling water, add onion, ginger slices and wine (15g), cook them with strong fire 10g, take them out, drain the water, and evenly spread soy sauce (/kloc-0). ?
(2) Heat the pan and drain the oil. When the pig's trotters are ripe, fry them for 15 minutes, then pour them into a colander and filter off the oil. Ripe chestnuts, peeled and covered, fried in a hot oil pan for 5 minutes, and taken out. ?
(3) Take 1 casserole, add bamboo grates, pour soup, expand the fire to boil, then switch to low fire and add oiled trotters. Star anise, dried tangerine peel, fennel and pepper are wrapped in clean gauze, then put into a pot, add mushrooms, soy sauce (90g), wine (35g), sugar and monosodium glutamate, cover and stew for 3 hours, and then add oil chestnut meat for 30 minutes. Pick out the cloth. ?
(4) Take out the stewed pig's trotters and put them on the plate, then take out the mushrooms and chestnuts and put them on the edge of the plate. Wash the seasonal dishes, stir-fry them in another pot and decorate them on the side of the dishes. Put the pot on a big fire, pour in the stew and boil it, thicken it with corn starch water, pour it on the pig's trotters and other materials, and finally sprinkle with pepper and sesame oil.