1. Wash the bought pig's trotters with clean water, and try to wash off the blood with water.

2. Add clear water to the pot and carve wine, and cook the trotters in cold water.

3. Boil the water to the end of the floating fire for 3 minutes, and try to cook the blood impurities as much as possible, so it will be meaningless at that time.

4. Wash pig's trotters with clear water.

5. Put the pig's trotters in the pressure cooker, add 1500g water, two slices of ginger and a little carved wine, cover the pressure cooker, turn the heat down and blow 10 minutes to turn off the heat.

6. Time is up. When the gas is gone, open the lid and put in the soybeans soaked overnight in advance, and press them in the pressure cooker for 3 to 5 minutes.

7. When you can't breathe again, open the lid and taste, and add salt, chicken essence and garlic to increase the fragrance and taste.

8. Pots can be eaten in soup bowls.

Another method of soybean pettitoes soup

1. Prepare materials, wash trotters and chop them.

2. Soak soybeans and peanuts for 40 minutes in advance, and wash other materials for later use.

3. Add water to the pot to boil, add pig's trotters and 4 slices of ginger, boil the blood from pig's trotters over high fire, and remove them for later use.

4. Except Lycium barbarum, all materials and pig's trotters, together with 4 slices of ginger, are put into the pot, and appropriate amount of water is added.

5. Boil the soup with high fire, simmer for about 2 hours with low fire, and transfer the medlar fire and salt 5 minutes before taking out the pot.