Preparation materials: a pig's foot, a corn, half a carrot, water, 3 slices of ginger, 20 grams of cooking wine, one and a half tablespoons of salt, green onions, moderate.

1, pig's feet preliminary clean, put into the pot, put the cool water did not exceed the pig's feet, pour half of the cooking wine. Cover the pot and bring to a boil for blanching.

2, blanched pig's feet, fish out of cold water rinse to cool down. Then use tweezers or use the burning method to remove the residual pig hair on the pig's feet. Be sure to clean up as much as possible, so that eating is more assured. Clean it all up and rinse it well.

3, casserole clean, the outside bottom to dry. Then pour in half a pot of water, add enough at once, try not to add water for the second time. Put in the ginger.

4, put in the treated pig's feet.

5. Pour in the other half of the cooking wine to deodorize. Then stir, cover the pot, turn on high heat and start to simmer.

6, high heat boil, turn to low heat and slowly simmer for 1-1.5 hours. During this time, you can stir 2-3 times to prevent the bottom from sticking.

7, during which you can deal with the corn and carrots. Corn washed and cut into sections. Carrot peeled and washed and cut into small irregular pieces.

8, stewed until the pig's feet soft, can be easily poked with chopsticks. Then you can put in the corn and carrot pieces. Continue to stew for 10-15 minutes.

9, wait until the corn flavor comes out, then add salt to taste. Stir well and then simmer for another 5-10 minutes to turn off the heat. Turn off the heat can be simmered for a while and then out of the pot.

10, into the bowl, sprinkle with chopped green onion can be!