Ingredients: 500g pig forelegs, 2 lotus roots, appropriate amount of ginger, appropriate amount of chives, 2 tablespoons of soy sauce, half a bowl of soy sauce, salt 1 teaspoon, and sugar 10g.

Practice: 1. Boil the water in the pot, add chopped pig's trotters, blanch for 2 minutes until the water comes out, remove and wash for later use; Peel the lotus root and cut it into hob blocks;

2. Put oil in a hot pot, add onion and ginger slices and stir-fry until the trotters are slightly yellow on both sides. Add salt, soy sauce and sugar and stir-fry until the color of trotters is even.

3, add hot water, the amount of water has just passed the trotters. After the fire boils, add lotus root pieces, boil again, turn to low heat, cover the pot and stew for about an hour.

4. Until the trotters become soft and the soup in the pot becomes less, you can cook the soft ones for a while. Finally sprinkle with chopped green onion and serve.