Cooking Steps

1. 

   Step1:Preparation work - dry kelp is put into rice washing water to soak hair, clean and remove sand and dirt on the surface, then rinse with water for standby; soybeans are soaked in advance for standby; pig's hooves are washed for standby after thawing at room temperatur

2. 

   Step2:Take water in the pot, put a little pepper, a piece of ginger, chop pig's hoof, add a spoonful of cooking wine, boil until the bloody froth rises, take out and rinse the froth for standby

3. 

   Step3:Heat the pot with a little oil. Add ginger, garlic, prickly ash, star anise, cinnamon, grass fruit and fragrant leaves. Stir in medium and small heat. Add in pig's hoof in 1 and stir fry. Spray a little cooking wine. Stir fry and mix well. Pour all materials into the casserole

4. 

   Step4:Add enough water to the casserole at one time. Put the fragrant leaves and ginger into the casserole. Boil over high heat. Add the soybeans in 1. Stir slightly, cover evenly and turn to medium and low heat for stewing. (about 1.5 minutes

5. 

   Step5:Cut the kelp in 1 into strips or pieces. Put the pig's hoof in about 30 minutes before starting the pot. Simmer and stew together with the pig's hoof and soybean

6. 

   Step6:Stew the pig's hooves until they are easily poked through with chopsticks, and turn off the fire when the bones and meat are easy to be cut off. Add some refined salt (a little salt taste of kelp. Add salt as appropriate). Sprinkle with a little chopped green onion