1. Fresh trotters from the market. The butcher's chef burns the hair with that. The pig's trotter burned with pigskin is not greasy and delicious for a while.
2. Cut fresh corn into sections. For stewed corn, we have to choose the older one.
3. Wash and cut pleurotus eryngii into large pieces.
4. Blanch the trotters with clean water. Boil the blood inside.
5. Put the trotters into a casserole, add clean water, and boil the water to remove the foam.
6. Add corn and shallots. Pleurotus eryngii, star anise, pepper. Big fire, boil again
7. After boiling, turn to the lowest heat and simmer for a few hours.
8. Put the right amount of salt and chicken essence before starting the pan.
9. Prepare the dipping sauce according to your own taste.
10. Very delicious, not greasy at all.
Tips:The soup cooked slowly in a casserole is particularly delicious. It is also very white and tender. Those who have time must simmer slowly over low heat. Don't put too much seasoning, mainly light.
