Accessories: oil 10g, salt 20g, three slices of ginger, cinnamon 5g, star anise 5g, lobster sauce 10g, dried chili 5g, chicken essence 1/2 tsp, cooking wine 10ml, soy sauce 1 tsp.

Exercise:

1. Wash trotters and chop them into small pieces.

2. Cut the corn into pieces about an inch long.

3. Peel and slice ginger, dried pepper, cinnamon, star anise and lobster sauce, and put them in a dish for later use.

4. Add oil to the wok. When the fire is 80% hot, add ginger slices, dried peppers, lobster sauce, cinnamon and stir-fried star anise.

5. Then add the trotters and stir fry until raw.

6. Add salt, cooking wine, soy sauce, bean paste, sugar, add half a pot of water, and copy well.

7. After boiling, add corn, cover the pot, boil again, turn to low heat and stew for about 30 minutes.

8. When the water is dry, add chicken essence to taste, copy it evenly, turn off the fire and start the pot, and serve with chopped green onion.