Cooking Steps

1. 

   Step1:Wash feet and bacon with hot water. Rinse again. Slice the bamboo shoots. Slice the thick bamboo shoots into wide strips and soak them in boiling water to drain the beany smell.

2. 

   Step2:Put the hooves in the casserole first, add water, yellow wine, onion and ginger. Boil over high heat. Turn the foam off and simmer slowly until the chopsticks can go down.

3. 

   Step3:Add bacon, bamboo shoots and thick strips. Continue to cook until the meat is crispy and the bamboo shoots are cooked. The leaves taste good.

4. 

   Step4:Last taste. Basically no more salt. Add chicken essence and pepper for a little seasoning. Finally, sprinkle some green garlic or onion on the table. Note - if you want to shorten the cooking time, step 1 can be changed to put the pressure cooker into the hoof boiling pot and turn to low heat to cook for 10 minutes. After removal, continue to the following steps. The main point of this dish is that the soup is clear and delicious. The key is to use a small fire slowly. In Shanghai dialect, small fire means cooking.