1. Wash the hoof and put it in a pot and blanch it with water.
2. Peel the wax gourd, wash and cut into pieces.
3. Wash the seaweed after soaking.
4. Wash the hoof after blanching and put it in a soup pot, add appropriate amount of water, add ginger slices and a little white vinegar to a boil, turn to a low heat and simmer slowly.
5. Stew until the hooves are half cooked, add the kelp and continue to stew.
6. When the hooves are half-ripe, add the winter melon and stew until the winter melon is soft and rotten, then add an appropriate amount of salt.
7. The finished product is loaded onto the plate.
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