Materials required:
Two fast horses
Ginger slices, onion segments, cooking wine, salt, chicken essence, water, coriander.
Steps:
Wash pig's trotters and cut them into 4-5cm long sections.
Put the pig's trotters in a pot with cold water, add onion, ginger and cooking wine, boil and skim off the floating foam, then put the pig's trotters in the pot to boil, take them out and rinse them with cold water for later use.
Heat a wok, add a little oil, add ginger slices and shallots, stir-fry, add cooked pig's trotters, add clear water, add appropriate amount of salt and chicken essence to taste, bring to a boil, turn to low heat, cover the pot and simmer slowly.
Stew until the trotters are soft and rotten, which can be easily penetrated with chopsticks, and the soup becomes thick, then turn off the fire.
Take out the stewed pig's trotters, put them in a bowl, pour in the soup left over from the stew and sprinkle with coriander.
Precautions:
Remember to put the pot in cold water first, and then put the pig's trotters after boiling, so that the blood in the pig's trotters can be discharged and the soup will be clearer.
In the process of stewing, check the state of trotters several times to see if they are soft enough.
If there is too much soup, you can turn on the fire to collect the juice to make the soup thicker.
If you like the taste more tender and smooth, you can add a little vinegar or fresh juice, so that the trotters are easier to stew.