300g of dried pig's trotters, 30g of dried bean curd, and100g of vegetable core. Seasoning Liuyang douchi 15g, ginger rice 5g, garlic rice 5g, monosodium glutamate 2g, dried red pepper powder 10g, chicken essence 2g, chopped green onion 5g and salad oil 50g (actual dosage 30g).

working methods

1. Cut the trotters into 3cm cubes, soak them in rice washing water for 40 minutes, rinse them off, blanch them in boiling water for 5 minutes, and take them out.

2. Blanch the vegetables in boiling water 1 min.

3. When the oil in the pot is 40% hot, oil the trotters for 5 minutes (low heat) and drain the oil.

4. Soak the dried beans in warm water and cut them into 4 cm long segments. Stir in a clean pot to dry the water.

5. Put the trotters in the buckle bowl. Leave the bottom oil in the pot, heat it to 60%, stir-fry the lobster sauce, stir-fry the ginger rice, garlic rice, dried bean curd, dried red pepper powder, monosodium glutamate and chicken essence for 1 min, then cover it on the pig's trotters and steam it in a cage for 60 minutes.

6. Pour the soup out of the buckle bowl, turn the trotters over the buckle plate, thicken the soup in the pot, pour the oil on the trotters, sprinkle with chopped green onion, and put the serving core around the plate.