Materials:
300 grams of fresh chestnut, 30 grams of yam, 3 grams of jujube, proper amount of medlar, 2 grams of ginger slices and 500 grams of pig's trotters.
Chinese yam
Exercise:
Soak yam for 10 minute. Wash medlar and jujube for later use.
Shell the chestnut, grind half of it into paste with water in a high-speed blender, and break the other half for later use (Tip: cut a small piece of chestnut with a knife, put it in a plate, take it out and put it in a microwave oven at high temperature 10- 15 seconds, peel and open it, and never drag it with water).
Chop pig's trotters into pieces that you think are appropriate in size, and wash them with cooking wine, onion and ginger.
Add enough water and salt to the casserole and stir the chestnut paste evenly. (Low salt is recommended)
Put trotters, yam, medlar, jujube and ginger into a casserole.
Bring the fire to a boil, skim off the floating foam and simmer for 2 hours.
1. Material: trotters, iron yam, ginger, onion, salt.
2. Wash pig's trotters, remove hair and burn them; Try to use iron bar yam. If it doesn't work, other varieties will do. Wash it clean, you don't need to peel it, wipe off the fine hair with steel balls, and remove it if you don't like the skin.
3. Chop the trotters, cut the yam into sections for later use, cut the ginger into sections, and cut the onion into chopped green onion.
4. Add water to the soup pot, add clean trotters and ginger, and remove the oil on the surface after barbecue.
5. Cook for about 2 hours to see if the trotters are soft and rotten. If not, cook until soft and rotten; Add yam, boil and add salt.
6. Cook until the yam is cooked, and then sprinkle chopped green onion on the soup plate.