Preparation materials: one pig's foot, one corn, half a carrot, appropriate amount of water, 3 slices of ginger, 20g of cooking wine, one and a half spoonfuls of salt and appropriate amount of chopped green onion.
1. Wash the pig's feet initially, put them into the pot, put cold water into the pig's feet, and pour half of the cooking wine. Cover the pot and boil the water.
2, simmer the trotters, remove them and rinse them with cold water to cool down. Then remove the residual pig hair on the pig's trotters with tweezers or by ironing. Be sure to clean up as much as possible, so that you can eat more safely. Clean it all up and rinse it.
3. Clean the casserole and dry the bottom of the pot outside. Then pour half a pot of water, fill it up once, and try not to add water the second time. Add ginger slices.
4. Put the processed trotters.
5. Pour the other half of cooking wine and go to cockroaches. Then stir, cover the pot, turn on the fire and start stewing.
6. After the fire boils, turn to low heat for 1- 1.5 hours. During this period, it can be stirred for 2-3 times to prevent the bottom from sticking.
7. In the meantime, corn and carrots can be treated. Wash the corn and cut it into sections. Peel carrots, wash them and cut them into irregular pieces.
8, stew until the trotters are soft and rotten, you can easily poke them with chopsticks. You can add corn and carrot pieces. Continue to stew 10- 15 minutes.
9. Wait until the smell of corn comes out, and then add salt to taste. Stir well and stew for 5- 10 minutes, then turn off the heat. After turning off the fire, you can simmer for a while and then take out the pot.
10, put it in a bowl and sprinkle with chopped green onion!