Ingredients

1 pork shoulder, 3 green onions, 2 peppers, 1500㏄ water, 1 package of all-purpose stewed bag, 1 broccoli, 2 tablespoons rock sugar, soy sauce 200㏄, 100㏄ rice wine, 1 green onion, 3 garlic kernels, 10 grams ginger, 2 tablespoons rice wine, 3 tablespoons soy sauce

Method

1. Remove the hair from the hoof Wash; cut the green onions in the marinade into sections; pat the garlic and ginger into flat pieces and set aside.

2. Take a large bowl, mix the ingredients of method 1 with the rice wine and soy sauce in the marinade, marinate for about 1 hour (turn the hoof occasionally during pickling), then take out the hoof, Fry until colored and set aside.

3. Heat the pan, add appropriate amount of salad oil, add green onions and peppers and fry until colored and set aside.

4. Reheat the pan, add 2 tablespoons of salad oil, add rock sugar and stir-fry until it turns color, then add soy sauce, rice wine, and water and bring to a boil.

5. Take a casserole, add the green onions and peppers from Step 3, then add the hoof legs from Step 2, the marinade from Step 4, and the all-purpose braised buns and bring to a boil. Cover the pot and turn it over. Turn on low heat and continue stewing for about 1.5 hours.

6. Cut the green cauliflower into small florets, blanch them and soak them in iced boiling water and set aside.

7. Take a plate, put the marinated ham from Step 5, surround it with the broccoli from Step 6, and finally pour an appropriate amount of marinade on the ham.