Pork trotters, corn and carrots make delicious soup together. The method is as follows:

Preparation materials: one pig trotter, one corn, half a carrot, an appropriate amount of water, and 3 ginger slices slices, 20 grams of cooking wine, one and a half spoonfuls of salt, appropriate amount of chopped green onion

1. Clean the pig's feet initially, put them in a pot, add cold water to cover the pig's feet, and pour half of the cooking wine. Cover the pot, bring to a boil, and blanch.

2. Blanch the pig's feet, rinse them with cold water and cool them down. Then use tweezers or scalding to remove the remaining pig hair from the pig's feet. Be sure to clean it as much as possible, so you can eat more safely. Clean it all up and rinse well.

3. Clean the casserole and dry the outside and bottom. Then pour half of the pot of water, add enough at one time, and try not to add water a second time. Add ginger slices.

4. Put in the processed pig’s feet.

5. Pour in the other half of the cooking wine to remove the fishy smell. Then stir, cover the pot, turn up the heat and start simmering.

6. After the fire comes to a boil, turn to low heat and simmer slowly for 1-1.5 hours. You can stir 2-3 times during this period to prevent sticking to the bottom.

7. During this period, you can deal with corn and carrots. Wash and cut corn into sections. Peel the carrots, wash and cut into irregular pieces.

8. Stew until the pig's feet are soft and can be easily poked with chopsticks. Just add corn and carrot pieces. Continue to simmer for 10-15 minutes.

9. Wait until the corn aroma comes out, then add salt to taste. Stir well and simmer for 5-10 minutes before turning off the heat. After turning off the heat, you can simmer for a while before serving.

10. Put it into a bowl and sprinkle in chopped green onion!