The pig’s feet they brought from their hometown happened to meet with the potatoes they bought, and they made sparks under the slow stew.


1250g pig feet
750g potatoes
Appropriate amount of ginger and garlic
1 green onion
Proper amount of dry pepper
Right amount of Zanthoxylum bungeanum
Two star anise
Pixian Douban
Moderate amount of old style


Step 1
Bring to a boil with water. Add ginger, scallion and chopped pig's feet. Cook for five minutes; Pick up the pig's feet, wash off the foam with raw water, and put them in the plate for standby; Cut the potato into pieces, cut the dried pepper into pieces, cut the garlic into pieces, smash the ginger and cut the scallion into sections´╝ł There's no lard left. Some fat left

Step 2
After the fat is boiled out of the oil, put the rapeseed oil in the pan, heat it up, add some of the lard just stir fried, stir fry the pig feet, then add the bean paste and soy sauce, stir fry evenly, then put other ingredients in, stir fry evenly, and wait for the garlic to come out

Step 3
After the smell comes out, add some water to the pot, add salt to taste, and then boil it. Then, cook it in medium heat. Cover the lid slowly and stew (always watch the condition in the pot. If the water is to be dried, add boiling water to stew). When the pig's feet are almost stewed, add potatoes and stir fry evenly. Then add water to cover the potatoes. Bring to a boil over high heat, turn down the heat, cover the pot and cook slowly for five minutes; When the water is about to dry, add chicken essence, collect the juice on high fire, and then sprinkle the leaves on the plate