Cooking Steps

1. 

   Step1:In order to make the hoof and arm soft and even, more tasty, and suitable for the size of the stew pot, and also convenient for eating. Huahua used a knife to remove the big bone of the hoof and arm. When removing the bone, just stick the knife to the bone and shave slowly.

2. 

   Step2:Tidy up your hooves and arms. Tie them with cotton thread. It's not too tight. It's just to make sure they don't deform when blanching. It's suitable for the size of the pot

3. 

   Step3:Put in cold water, boil and blanch. Rinse with hot water

4. 

   Step4:Stewed pork hoof. The flower pot is made of cast iron. Heat the bottom of the cast iron pot with oil. Spread ginger slices and scallion. This is to keep the bottom of the pot clean

5. 

   Step5:Put the hoof and arm into the pot. Then you can see how to remove the bone and finish it. It will be more convenient to put the whole hoof and arm into the pot

6. 

   Step6:Pour in half a bowl of old soy sauce. A little raw soy sauce. 2 pieces of fragrant leaves. Half a bowl of iced suga

7. 

   Step7:Pour in the boiled water half the height of the hoof and arm. Cover. Stew at low and medium heat

8. 

   Step8:Occasionally open the lid and have a look. You can put a little salt in it. Don't let the soup dry. And you need to pour the soup on your hoof. This kind of large straw is very convenient for watering in a cramped stew pot.

9. 

   Step9:About 3 hours later. The soup is thick. Press it gently. You can feel that the hooves are very soft. Take out the hooves. Take off the cotton thread

10. 

    Step10:Slowly unfold the hooves and arms. Put them on a plate. Boil the soup until it's just thick. Strain out the fat slightly. Pour it on the hooves with a spoon.