Crispy trotters hot pot, hot and sour pot bottom, only this option, the dishes are relatively simple, only crispy trotters, no other meat, you can order vegetables and tofu skin to match. Almost every table is a private room, private and noisy. Clean and concise decoration.
Crispy pork knuckle is a delicious and main ingredient. 750g of pig's front foot, 25g of soybean, 50g of dried starch, 50g of vegetable oil, 3g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 5g of oyster sauce, 0/0g of cooking wine/kloc-0, 5g of dried pepper powder, 2g of thirteen spices, 20g of garlic, 5g of ginger15g of chives and sesame oil.
Burn pig's trotters thoroughly, scrape them clean, chop them into 6 cm long sections, blanch them in a pot, take them out and drain them, then pour them into a marinated pot, marinate them until they are 80% rotten, and pat the starch dry for later use; Soak soybeans in warm water until soft, and fry them in a 50% hot oil pan for later use. Garlic and ginger are minced, and leek is minced for later use.
Put a clean pot on a big fire, add vegetable oil and cook until it is half cooked. Put the pig's trotters with dried starch into the oil pan, fry until the color is golden, and take out and drain the oil. Leave the bottom oil in the pan, add ginger, minced garlic, soybeans, dried pepper and thirteen spices and stir-fry until fragrant, then add refined salt, monosodium glutamate, chicken essence and oyster sauce, pour in trotters and stir-fry, pour in sesame oil, sprinkle with chopped green onion, and take out of the pan and plate.