Cut pig's trotters into 3CM pieces; Dice sausage, potato, tomato, onion and garlic.

Boil the cut meat in cold water until it boils, remove the foam, add laurel leaves and thyme and sprinkle with salt, then boil until it boils, reduce the heat, and stew for 45 minutes with a half-covered pot cover.

Separate the meat from the broth with a colander, let the meat cool, leave about 250ml of soup for use, and tear the meat into small pieces by hand. Add salt to the cold water in the pot, bring it to a boil, add diced earth beans and cook for 10min. When the potatoes are soft, drain the water for later use.

Add olive oil to the pot and cook until 6 minutes cooked. Add sausage and stir-fry until brown.

Then let go and tear the meat, stir-fry with low fire 10min, stir-fry until brown and full.

Put oil in the pan, add chopped green onion and garlic foam, stir-fry until slightly yellow, add sausage and shredded meat and stir-fry for 5 minutes, then pour chopped tomato foam and stir-fry.

Add potatoes, Chili sauce, broth, salt, sugar and rice, simmer for 10min, and then collect the soup and pour it on the cooked rice, duck and rice.