Cooking Steps

1. 

   Step1:Put the dried pig's hoof into 30% hot oil, fry until it is transparent and the internal water is drained, and then fish ou

2. 

   Step2:Wash with alkaline water, put into a hot pot and simmer for about 10 hours to restore the tendon to its original volum

3. 

   Step3:After the interior becomes soft, put it into the container, add alkali water, and when the volume reaches 2-3 times of the original volume, take it up and put it into the clear water, rinse repeatedly, and remove the alkali taste

4. 

   Step4:Cut pig's hoof into 6cm long segments

5. 

   Step5:The skin of loofah is emerald green after scraping. Cut off two ends and cut into two pieces. Dig out the pulp of loofah. Wash. Cut into strips about 4cm long and 1cm wide

6. 

   Step6:Slices of cooked ham

7. 

   Step7:Put the pot on fire, scoop in the cooked lard. When it's 40% hot, put in the loofah strips and stir fry until it's green. Pour in the leaky spoon

8. 

   Step8:Heat the wok again. Ladle in 250ml chicken broth. Add 75g of tendons, ham slices, shrimps and cooked lard. Cook until tendons are soft and waxy

9. 

   Step9:Add salt and towel gourd sticks. Heat and thicken with starch. Stir in the pan.