1000 grams of pig front trotters, 250 grams of chestnuts, 50 grams of shiitake mushrooms, 250 grams of vegetables, 3 green onions, 5 slices of ginger, 25 grams of sugar, 50 grams of cooking wine, 100 grams of soy sauce, for soup 3 cups, a little each of star anise, tangerine peel, cumin, Sichuan peppercorns, pepper, appropriate amounts of cornstarch and sesame oil.

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Practice 1

① Scrape and clean the pig's trotters, chop the bones into sections with the back of a knife (the skin and flesh are kept), put them into boiling water, Add green onion, ginger slices and wine (15g), cook over high heat for 10 minutes, take out, drain the water, spread evenly with soy sauce (10g) on ??the skin and let cool.

② Heat the pot, add oil, when it is seven times cooked, add the pig's trotters, fry for 15 minutes and pour into a colander to filter out the oil. Boil chestnuts, remove shells and membranes, fry in hot oil for 5 minutes and remove.

③ Take a casserole, place a bamboo grate inside, pour in the soup, bring to a boil over high heat, then switch to low heat and add the oiled pig's trotters. Wrap the star anise, dried tangerine peel, cumin, and Sichuan peppercorns with clean gauze and put them into the pot. Add the mushrooms, soy sauce (90g), wine (35g), sugar, and MSG. Cover and simmer for 3 hours, then add the oiled chestnut meat, and then Simmer for 30 minutes and remove from the pot. Pick up the cloth bag.

④ First take out the braised pig's trotters and put them on a plate, then take out the mushrooms and chestnut meat and put them on the side of the plate. Wash the seasonal vegetables, fry them in another pot, and garnish them on the side of the plate. Put the pot on high heat, pour in the stew sauce and bring to a boil, thicken it with cornstarch water, pour it on the pig's trotters and other ingredients, and finally sprinkle with pepper and drizzle with sesame oil.

Method 2

1. Ask the seller to cut the pig's trotters into large pieces, wash them after returning home, cut the chestnuts with scissors, use a microwave oven or boil them in water, peel them and set aside. Prepare the required seasonings, cut green onions and slice ginger

2. Pour water into the pot, blanch the pig's trotters, take them out, wash them and drain them

3. Put a little vegetable oil in the pot, stir-fry the pig's trotters over low heat until it changes color, add kelp heads, chopped green onions, ginger slices, Sichuan peppercorns, star anise, and cinnamon, stir-fry until fragrant, then add cooking wine and light soy sauce. , stir-fry with dark soy sauce

4. Add water to cover the pig's trotters, add a few slices of dried hawthorn, simmer over high heat, then reduce to low heat and simmer until the pig's trotters are soft

5. Add the chestnuts and continue to simmer for about 20 minutes until the chestnut flour is cooked, and add salt to taste

6. If there is still a lot of soup, turn up the heat and reduce it until the soup thickens. Yes