Materials:
300g of fresh chestnuts, 30g of Chinese yam, 3g of jujubes, moderate amount of wolfberries, 2g of ginger slices, 500g of front pig's trotters
Chinese yam
Practice:
Soak Chinese yam for 10 minutes and set aside. Chinese wolfberry jujube clean and spare.
Chestnuts shell, half with a wall-breaker and water into a paste, half cracked spare (tips, chestnuts with a knife to cut a small mouth, put into the dish, into the microwave oven on high for 10-15 seconds to take out, a peeling on the open, and never dragged)
Pig's feet cut into the size of the right pieces you think, add wine, onion, ginger boil water to clean up and spare.
In a casserole dish, add enough water, season with salt, chestnut paste and mix well. （
Put the pig's trotters, Chinese yam, wolfberries and jujubes into the casserole with the ginger.
Burn on high heat and skim off the foam, and cook on low heat for 2 hours. Onion cut into scallions
4. soup pot with water, put cleaned pig's feet and ginger, barbecue, remove the surface of the oil
5. cook 2 hours or so, to see the pig's feet soft and rotten or not, no, if you continue to cook to soft and rotten; into the yam, boiled after the appropriate amount of salt
6. has been cooked until the yam is ripe, you can be soup plate sprinkled with scallions on the can
6.