1. Wash the trotters and put them in the pot, add ginger slices and cooking wine to blanch water. Skim the floating powder when it overflows and cook for ten minutes.
2. Add 500ml of water and 500ml of cooking wine to the pot.
3. Add 30 grams of rock sugar.
4. Add fermented bean curd and soup, and add 150 grams before and after.
5. Add 21 grams of soy sauce.
6. 10g old soy sauce.
7. The next step is a one-hour simmering. Pay attention to taste the soup in the middle and add salt as appropriate. Also pay attention to the turnover and the amount of water.
8. After one hour of marinating, the skin cracks and the bones are cracked, and the fragrance is overflowing. It's more delicious if soaked overnight. If you have pork belly at home, you can stew it at the same time.
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