The ingredients are as follows: half a pig's foot, mushroom 1 50g, soybean 50g, vegetable oil 1 tablespoon, salt 1 teaspoon, soy sauce 1 teaspoon, soy sauce 3 tablespoons, borneol sugar 1 small pieces and white wine/kloc-0.
The specific methods are as follows: soak mushrooms and soybeans in water in advance, ask the boss to chop the pig's feet into small pieces when buying them, then clean them, put them in the pot, add ginger slices, blanch the cooking wine, take them out after blanching, wash off the blood foam, then add oil to the pot and heat them, put the pig's feet in the pot, add 1 teaspoon to put the wine, and stir-fry until the surface is brown. Add 3 tablespoons of soy sauce, add 1 small pieces of borneol, add appropriate amount of ginger slices and 6 cloves of garlic, boil over high fire, cover the lid and stew for 35 minutes, until the soup is not enough, then collect the juice over high fire, and sprinkle with chopped green onion after taking out the pot!
Practice 2: Stuffed mushrooms
The ingredients are as follows: pork stuffing 1 50g, mushrooms (dried) 16, dried shrimps 1 teaspoon, 3 rape seeds, proper amount of oil, salt 1 teaspoon, onion 1 root and ginger/kloc-0.
The specific method is as follows: soak dried mushrooms and dried seaweed, cut dried seaweed into pieces, cut ginger into pieces, add minced onion, ginger and dried seaweed into the meat stuffing, and then add 1 tbsp yellow wine, 1 tbsp soy sauce, 1 tbsp starch, 1 tbsp sesame oil and 1 into it. Doing so can prevent the meat stuffing from falling off, then brew the meat stuffing with good flavor in the mushrooms, smooth it by hand, fry the cooked mushrooms with good meat stuffing until the minced meat is brown, fry the oil in the pan everywhere, add new oil, use a Jiang Mo wok, and pour in and out the fried mushrooms after the fragrance bursts, pour in a proper amount of clear water without the mushrooms, and then add 1 tablespoon for light soy sauce.