Materials

1 pig's knuckle (700g), 300g lotus root, 5 slices of ginger, 8 cloves of garlic, 3 stalks of green garlic, 2 tbsp of rice wine, 4 pieces of curd in small pieces of 2cmx2cm, 2 tbsp of Haitian seafood sauce, 2 tbsp of water, 1 tbsp of sugar

How to do it

1.1.In a pan, blanch the soup until it bleeds. Boil, add chopped small pieces of pig's feet, blanch soup until bleeding. Fish up and rinse and set aside.

2. 1 tbsp oil in the pot, cold oil into the garlic, ginger slices burst out of the flavor.

3. Add pig's trotters and stir-fry over medium heat until the skin turns a little brown.

4. Mix the curd, seafood sauce, water and sugar in a bowl.

5. Pour the ingredients into the pot and stir-fry until the pig's feet are evenly colored.

6. Add 700ml of water and 2 tbsp of rice wine, just enough to cover the pig's feet.

7. Add the lotus root, cover with a lid and bring to a boil over high heat, then lower the heat and simmer for about 60 minutes, stirring a few times.

8. Finally, when the soup is left at the bottom of the pot, add green garlic and stir-fry until cooked.