Pig's trotters, rich in gum, are all boiled soup, dry in autumn, and can be moistened with a layer of fat, which is not bad. This stew tastes good, and the oil is skimmed out when cooking, which is light and delicious.

Pig's trotters dipping sauce: soy sauce, rice vinegar, Laoganma green pepper powder

Cordyceps pettitoes soup

Ingredients: trotters1(490g), Cordyceps sinensis 80g, Flammulina velutipes150g, Chinese cabbage 90g, and 6 slices of ginger.

Seasoning: 1 tsp salt, a little rice vinegar.

Practice: When buying pig's trotters, let the seller chop them into small pieces and go home to wash them. Wash Cordyceps, Flammulina velutipes and vegetables for later use.

Put the pig's trotters in a pot with cold water, bring them to a boil, turn to low heat for a few minutes to let the blood foam impurities come out, then remove them and wash them.

Add enough water to the pot, add blanched trotters and ginger slices, bring to a boil with strong fire, and simmer for 1 hour until the trotters are soft and rotten. Just wear it with chopsticks.

Then add Cordyceps sinensis and Flammulina velutipes, cover and simmer for 3 minutes.

Finally, add salt and vegetables, a few drops of rice vinegar and mix well.

Tip: Skim off the oil slick in time when cooking. Pig's trotters are rich in gum, so the boiled soup is slightly thicker.

Take out the pig's trotters and dip them in hot and sour ingredients ~