Stewed trotters with white radish

Material: 500g trotters.

Accessories: white radish150g, carrot100g, yam100g, 50g of bamboo shoots, 35g of auricularia auricula (water hair) and 5g of tsaoko.

Seasoning: 15g ginger, 5g onion, 8g salt, 2g pepper and 2g monosodium glutamate.

Exercise:

1. trotters must be fresh and clean.

2. Cut the clean trotters into pieces of moderate size.

3. Soak pig's trotters in boiling water to remove floating foam, and then rinse them with cold water to achieve cleanliness and no odor.

4. Cook pig's trotters in a clean pot, and add tsaoko, ginger slices, green onions and a little salt.

5. Wash the tender radish and cut the hob.

6. Wash carrots and cut them into hob blocks.

7. Add white radish when the trotters are cooked to medium.

8. When the trotters are ripe, add carrots.

9. Add yam and bamboo shoots when cooked, and finally add fungus.

10. Add chopped green onion, ginger rice, pepper and monosodium glutamate before cooking.