material

Pig trotters 600g

400g bamboo shoots

2 thin shutters

20 grams of cooking wine

5 grams of onion

Ginger10g

working methods

1. Chop the salted trotters, wash them, and prepare bamboo shoots and thin blinds.

2. Prepare cooking wine, ginger slices and shallots.

3. Cook pig's trotters in cold water, then cook for 2 minutes, remove and wash.

4. After the bamboo shoots are shelled, they are washed and cut into hob blocks, and the blinds are knotted.

5. After the water in the pot is boiled, blanch the bamboo shoots and blinds and pick them up.

6. First put the pickled pig's trotters into the rice cooker, and add ginger, onion and cooking wine.

7. Cover and press for 30 minutes.

8. After using it, open it and add bamboo shoots and Venetian knots.

9. Cook again 15 minutes (without pressing, close the lid).

10, put it in a bowl and sprinkle with chopped green onion.