Cooking Steps

1. 

   Step1:Prepare ingredients: soak white kidney beans in cold water for 6 hours in advance, dry mushrooms in cold water for 3 hours and wash them. If time is tight, soak them in hot water; slice ginger and cut scallion into sections.

2. 

   Step2:Wash the pig's hoof. Boil the water in the pot. Pour in the pig's hoof after the water boils. Remove the water after it boils again. Put it in cold water and tighten the water.

3. 

   Step3:This process is repeated twice. It can effectively remove the fishy smell of pig's hoof and make the muscle of pig's hoof tighter.

4. 

   Step4:Add cold water to the pot and put in the pig's hoof.

5. 

   Step5:When the water boils, skim off the surface foam.

6. 

   Step6:Add kidney beans, wolfberry, dates, mushrooms, ginger slices and scallions. When the fire is over, change it to a small pot for half an hour.

7. 

   Step7:The way to distinguish the Chinese yam and crispy yam is that there are many hairs on the surface of the Chinese yam. Generally speaking, the Chinese yam has a better taste when used in soup making. After peeling, wash and cut into large pieces. Don't peel too early. Otherwise the air will oxidize. The surface will turn black.

8. 

   Step8:Put yam into the soup for half an hour and continue to cook for 11.5 hours. Put some salt in the last 20 minutes. When yam is soft and pig's hoof is stewed, turn off the fire.

9. 

   Step9:Put a few drops of sesame oil in the soup. Sprinkle with coriander and you can eat it.