1. Wash the pork leg bones.
2. Boil water, blanch the pork leg bones to remove blood.
3. Remove the pork leg bones, put them in the inner pot of the electric pressure cooker, and add ginger slices.
4. Drain the water to the highest water level, plug in and adjust to the "difficult to cook" and "trotter" files.
5. Press it down and wait for decompression, remove the foam and add salt to taste.
6. Wash the white radish and cut into small circles, wash the lotus seeds, and put them in the washed hot pot together.
7. Add pork leg bone broth and bring to a boil.
8. Add 3 dried chilies, a tablespoon of Laoganma and a teaspoon of pepper powder to one of the cells, and continue to cook for a few minutes.
9. Wash watercress, lettuce and Shanghai green separately.
10. The yuba folds are soaked softly. (If you have enough time, use room temperature blisters, if you don’t have enough time, you’ll have warm blisters)
11. Cut the beef into thin slices, and cut the beef balls with rice cutters. (I bought two catties of beef last time, put it in the refrigerator and eat it slowly)
12. The chicken and duck intestines and chicken and duck kidneys are rubbed and washed many times, and it is easier to wash them with salt. The chicken and duck intestines are cut into sections, and the chicken and duck kidneys are cut into cross-cut flowers.
13. A box of water tofu, sliced.
14. All materials are ready.
15. Put all the ingredients into the hot pot separately. (When the dish is cooked for a long time, add some oil to make the dish more fragrant)
16. Bring the dipping sauce to a low heat and serve. (It is more fragrant with rice, and it’s not easy to get hungry)
Tips:Add white radish and lotus seeds to the soup to avoid getting too hot.
