Materials: pig's trotters, powdered lotus root, 5 slices of ginger, 8 cloves of garlic, 3 stalks of green garlic, 2 tbsp rice wine

Seasoning: 2CMX2CM small pieces of fermented bean curd, 4 pieces of Haitian Brand Seafood Sauce, 2 tbsp fresh water, 2 tbsp sugar, 1 tbsp

Method:

Steps:

Steps 1.pot of water to a boil, put the pig's trotters chopped into small pieces, blanch the soup until the bleeding water. Remove and rinse.

Step 2: Add 1 tbsp of oil to the pot, add garlic and ginger and stir in cold oil.

Step 3: Stir-fry the pig's feet over medium heat until the skin turns a little brown.

Step 4: Mix the curd, seafood sauce, water and sugar in a bowl.

Step 5: Pour the ingredients into the wok and stir-fry until the pig's feet are evenly colored.

Step 6: Add 700 ml water and 2 tbsp rice wine, just under the pig's feet.

Step 7: Add the lotus root, cover with a lid and bring to a boil, then lower the heat to low and simmer for about 60 minutes, stirring several times.

Step 8: Finally, when the soup is left at the bottom of the pot, add the green garlic and stir-fry until cooked.

Warm tips:

1. Basically there is no technical content, as long as the seasoning added good, salty with a little sweet taste is very delicious.

2. This dish does not put salt and soy sauce. Because the seafood sauce itself is colored and has a salty taste. Bean curd is also very salty.

3. If you don't have seafood sauce, you can replace it with columnar sauce.