ingredients: 1 pig's trotters, 2 bottles of beer, more than half a bottle of Lee Kum Kee brine juice, 1 small handful of rock sugar, 1 teaspoon of soy sauce, 3 slices of ginger and 1 tablespoon of cooking wine.

Practice:

1. Check the pig's feet for short hair, boil water in the pot after cleaning, pour cooking wine after boiling, blanch the chopped pig's feet in the pot, remove the dirt, take them out and wash them for later use, put the washed pig's feet in the soup pot, put all the materials in, do not drain water, use beer as water, turn on a big fire, pay attention to the state of the pot at any time, and be careful to overflow the pot. Stew for 15 minutes, then change it to minimum fire, and stick it with chopsticks for about 1 hour to see if it is suitable for the cooked degree you want.

2. It's almost the same. Turn on the fire and collect the juice. Of course, you can't collect it too dry, but leave a little.

3. Wash, soak and cook rice when stewing pig's feet. The pig's feet are stewed and the rice is cooked. Fill a bowl of rice, put a piece of pig's feet on it and eat it.