2. Wash and cut kelp into large pieces.

3. Cabbage cut into large pieces, lotus root cut into thick slices, crispy tofu also cut into large pieces.

4. pig's trotters chopped with boiling water blanching spare.

5. Peppercorns, spices, allspice, grass berries, cinnamon, cumin, tangerine peel with gauze wrapped up, made of seasoning packets.

6. Free hot pot liner pot bottom put lotus root.

7. Then put the pig's feet.

8. Put another layer of seaweed.

9. Put a layer of cabbage.

10. Put another layer of crispy tofu.

11. Add another layer of cabbage.

12. Add soy sauce.

13. Add balsamic vinegar.

14. Add salt and sugar.

15. to a little white wine

16. Add a suitable amount of water, has been fast diffuse ingredients for good.

17. Put the inner pot on the fire and cook for 20 minutes.

18. Remove the inner pot.

19. Put the outer pot and simmer covered for 2-3 hours.

20. The pig's trotters are crispy and the seaweed melts in your mouth.

Tips:

The lotus root should be put on the bottom, and then yard pig's feet, so as not to pig's feet on the bottom.

All ingredients should be placed in one layer.

Vinegar is best used with balsamic vinegar taste better, the amount is also a lot I used about 150 grams.

Crisp pot can be hot and cold, eat not finished to put in the refrigerator, cold to eat more flavor.

No fire-free re-cooking pot to use a casserole to be simmered over low heat for at least 4-5 hours before it is good.