200 grams of fresh rice flour, 2 shallots, 20 grams of ginger, 300 grams of trotters, appropriate amount of salad oil, 1 bag of brine, 50 grams of silver buds, 20 grams of green vegetables, 2 tablespoons of A.200 soy sauce, 800㏄ water and fine sugar.

working methods

1. Cut vermicelli into wide strips and peel them for later use; Wash onion and cut into sections; After washing ginger, pat it flat with the back of a knife; Wash pig's trotters, chop them into small pieces, blanch them with boiling water until their appearance changes color, then take them out and drain them for later use.

2. Hot pot: add a little salad oil, heat, stir-fry onion and ginger with low fire until the fragrance overflows, add seasoning A and pork knuckle and steamed stuffed bun marinated with 1, boil with high fire, and simmer with low fire for about 45 minutes until the pork knuckle is soft and rotten, so that bamboo chopsticks can easily pierce the pork knuckle for testing.

3. Take the casserole, first heat it with low fire, then blanch the rice noodles, silver buds and vegetables made by 1 with boiling water, and put them into the hot casserole for later use.

4. Take another pot, pour seasoning B into the pot to boil, then pour it into the casserole of method 3, and pour the trotters and soup of method 2 into the casserole.