Pork trotters stewed with radish

Ingredients: 500g pig trotters

Accessories: 150g white radish, 100g carrot, 100g yam, 50 spring bamboo shoots grams, 35 grams of fungus (water-made), 5 grams of grass fruit

Seasoning: 15 grams of ginger, 5 grams of green onions, 8 grams of salt, 2 grams of pepper, 2 grams of MSG

[Method] Pig’s trotters must be fresh and clean;

2. Cut the clean pig’s trotters into moderately sized pieces;

3. Place the pig’s trotters in a pot of boiling water Boil the pig's trotters for a while, remove the scum, and then rinse with cold water. The purpose is to make it clean and hygienic without any odor;

4. Boil the pig's trotters in a clean pot with boiling water, add grass fruits, ginger slices, Green onions and a little salt;

5. Wash the fresh and tender white radish and cut it into hob pieces;

6. Wash the carrots and cut them into hob cubes;

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7. When the pig's trotters are cooked for five times, add white radish;

8. When the pig's trotters are eight times ripe, add carrots;

9. When the pig's trotters are nine times ripe, add carrots , add yam, spring bamboo shoots, and finally the fungus;

10. Add chopped green onion, ginger, pepper, and MSG before serving.

Tips - Foods that conflict with each other:

White radish: Do not eat white radish with ginseng and American ginseng.

Carrots: Do not eat radish when taking ginseng and American ginseng, otherwise the medicinal effects will be opposite and the tonic effect will not be achieved.

Yam: Do not eat yam and kansui together; nor take it with alkaline drugs.

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