Preparation materials: 1 pig's trotter, 1 carrot, 3-4 slices of ginger, 2 chives, 2 tablespoons of rice wine, appropriate amount of salt, 0.5 bowl of soaked black fungus.

1. Clean the pig's feet, chop them into small pieces, and soak them for two hours. Change the water halfway to remove the blood.

2. Then put the cold water into the pot. After the water boils, cook the pig's feet until they change color, as shown in the picture below.

3. Rinse it with hot water, drain it, and keep it for later use, as shown in the picture below.

4. Put it into a stew pot, add an appropriate amount of water, add rice wine and ginger slices, as shown in the picture below.

5. Then cover the pot, bring to a boil over high heat, then turn to low heat and simmer for about an hour, as shown in the picture below.

6. Then stew until the pig's feet are tender and the soup turns white. Add salt to taste, as shown in the picture below.

7. Peel the carrots and cut into small pieces. Pick small buds from the soaked black fungus, as shown in the picture below.

8. Add carrots and black fungus to the pot and continue to simmer until the carrots are soft and rotten.

9. Add the chives before turning off the heat, so that the stewed pig's feet soup is completed.