Laoma Tihua is a special traditional food in Chengdu, Sichuan Province, which belongs to Sichuan cuisine. Pig’s hoof is the main raw material, with kidney beans and other condiments, carefully cooked dishes.


1 pig's hoof
100 grams of white kidney beans
One green onion
One chive
Two star anises
A small piece of ginger
Right amount of rice wine


Step 1
White kidney beans need to be soaked in cold water overnight in advance

Step 2
Boil the pig's hoof, remove the hair, clean it, and cut it into small pieces (of course, the aunt who sells the theme in the vegetable market will help you to complete these processes for free). Add water to the pot, pour in an appropriate amount of cooking wine, add 1 piece of scallion leaves and ginger slices, put the pig's hoof in the pot in cold water, and put it on the fire

Step 3
After boiling, turn to medium heat and boil for 15 minutes, then boil the bleeding water thoroughly

Step 4
Heat a pot of hot water, change the water for cooking pig's feet, add scallion, star anise, 1 teaspoon yellow rice wine, ginger slices, and white kidney beans, and bring to a boil

Step 5
Cover, turn to medium heat and simmer for 40 minutes

Step 6
After 40 minutes, the soup has become milky white. Turn off the heat and add a little salt to adjust the flavor

Step 7
Then turn into Zisha pot and stew for 3 hours with nutritious soup

Step 8
Do dip: I do dip in the water with oil pepper, ham sauce, soy sauce, onion, peanut, vinegar, stir evenly, with hoof flower dip in eat - soft glutinous pig feet with spicy dip in water, great