How to make cured trotter hotpot

As the name suggests, cured pig's trotters refers to a hot pot made with farm-raised bacon, and the meat chosen is the pig's trotter part, that is, pork leg meat. The meat in this part is the most delicious and has no other impurities, making it very suitable for hot pot. The cured pork trotter has a strong cured flavor and goes very well with rice. More importantly, it perfectly retains most of the nutrition and freshness of the pork. The cured juice is a temptation that no one can resist.

1. Burn the pig's trotters until they are burnt black, then scrape and clean them, chop them into small pieces with a chopping knife, and then rinse them with warm water to remove the broken bones;

2. Put the chopped and cleaned pig's trotters into the pot and cook over high heat for about 30 minutes until 70% cooked;

3. Put the prepared ingredients (radish, potatoes, etc.) into the pot, add seasoning after boiling, and simmer for 15 minutes.

4. When the side dishes are fully cooked, add the green onion sprouts or coriander and serve.

In addition, steaming dried beans with cured pig's trotters is also a common way of eating:

1. Chop the cured pig's trotters into 3 cm cubes, soak them in rice washing water for 40 minutes, wash them and blanch them in boiling water for 5 minutes.

2. Blanch the choy sum in boiling water for 1 minute and set aside.

3. Heat the oil in the pot until it is 40% hot, then fry the pig's trotters for 5 minutes (on low heat), remove from the pan and drain the oil.

4. Soak the dried beans in warm water, cut them into 4 cm long pieces, and fry them in a clean pot until dry.

5. Place the pig's trotters in a bowl. Leave some oil in the pot and heat it to 60% hot. Add the fermented black beans and stir-fry over high heat. Add the ginger, garlic, dried beans, red pepper powder, MSG, and chicken stock, stir-fry for 1 minute, then cover the pig's trotters and steam in a steamer over high heat for 60 minutes.

6. Pour out the soup in the bowl, turn the pig's trotter over and put it on a plate. Thicken the soup in the pot and pour oil on the pig's trotter. Sprinkle with chopped green onions and surround the plate with vegetable cores.