The practice is as follows
Composition:
Dried kelp 1 piece, 2 trotters, white radish 1 piece, soybean 1 small bowl, a little onion, a little ginger, 3-4 pieces of garlic, a little pepper, star anise 1 piece, cinnamon 1 piece, a little tsaoko.
Recipe practice:
1. Preparation: soak dried kelp in rice-washing water, wash and remove sand and dirt on the surface, and then rinse with clear water for later use; Soak soybeans in advance for use; Wash trotters after thawing at room temperature.
2. Put water in the pot, add a little pepper, mash ginger 1 slice, cut pig's trotters into pieces, add a spoonful of cooking wine, cook until the blood foam rises, and remove the washing foam for later use.
3. Heat a little oil in the pot, add ginger slices, garlic, pepper, star anise, cinnamon, Amomum tsaoko and fragrant leaves, 1 add pig's trotters, spray a little cooking wine, stir well, and then pour all the ingredients into the casserole.
4. Add enough water to the casserole at one time, add the fragrant leaves and ginger knots, boil over high fire, add 1 soybeans, stir slightly, cover the pot and simmer over low heat; (about 1.5 minutes)
5. 1 Slice or dice kelp and white radish, put them in trotters for about 30 minutes, then take them out of the pot and stew them with trotters and soybeans.
6. Stew the pig's trotters until they can be easily poked through with chopsticks, and the flesh and blood can be easily turned off in several times. Add a proper amount of refined salt (kelp is a little salty, so add salt as appropriate) and sprinkle with a little chopped green onion ~