Ingredients
Main ingredients
Pig's trotters
600g
Corn
700g
Accessories
Oil
An appropriate amount
Salt
An appropriate amount
Ginger
p>
Appropriate amount
Cinnamon
5g
Star anise
5g
Dried bean curd
p>10g
Dried pepper
5g
Chicken essence
1/2 tsp
Cooking wine
10ml
Dark soy sauce
1 tsp
Sugar
1 tsp
Doubanjiang
10g
Scallions
Appropriate amount
Steps
1. Remove the pig trotters Wash the wool and chop into small pieces
2. Cut the corn into sections about one inch long
3. Peel and slice the ginger, dry pepper, cinnamon, star anise, and dried bean curd Place on a plate and set aside
4. Pour oil into the wok and heat over high heat until it is 80% hot. Add ginger slices, dried pepper, dried bean curd, cinnamon and star anise and stir-fry
5. Then add the pig's trotters and stir-fry until raw
6. Add salt, cooking wine, dark soy sauce, bean paste, sugar, add half a pot of water and mix well
7. When it boils, add the corn, cover the pot, cook until it boils again, then turn down the heat and simmer for about 30 minutes
8. When the water is almost dry, add chicken essence to taste and mix well Then turn off the heat and take up the pot, put it on a plate and sprinkle with chopped green onion.
Tips
Dishes get cold easily in winter. You can use this kind of stone pot or clay pot as a container, heat it and bring it to a boil. After serving it, it can be kept for a long time without getting cold.