Ingredients: Two trotters, three corns, 6-7 slices of ginger, 5 grams cinnamon, 5 grams star anise, 5 grams star anise, 5 grams dry pepper, 60 grams oil, 2 scoops salt, half a teaspoon chicken essence, 10 grams cooking wine , A teaspoon of soy sauce, a teaspoon of sugar, 10 grams of watercress, appropriate amount of shallot
|6-7 slices of ginger|
|5 grams of dried sharp pepper|
|60 g oil, 2 scoops of salt|
|Half a teaspoon of chicken essence, 10 grams of cooking wine|
|A spoonful of soy sauce, a spoonful of sugar|
|10 grams of bean paste, appropriate amount of shallot|
Wash and clean the pig's trotters, and chop them into small pieces (this person can call you a pig's trotter to burn your hair and cut them into pieces)
The corn is cut into sections about an inch long.
Ginger peeled and sliced, dried pepper, cinnamon, star anise and dried tempeh
Heat the pot and pour the oil. When the fire is about 80% hot, pour the ginger slices, dried sharp peppers, dried tempeh, cinnamon and star anise into the scent
Then pour in the pig's trotters, and posture to death.
Add salt, cooking wine, soy sauce, watercress sauce, sugar, add most of the pot of water, cook evenly, cover and cook
Cook until boiled, add corn, cover the pot, cook until boiled again, turn to low heat, simmer for about 30 minutes.
When the water is almost dry, mix well and turn off the heat