1. Wash the purchased trotters (cut into pieces) and rinse with water.
2. Scrape and wash the skin of the pig's hoofs one by one with a knife, and use a clip to clamp all the hairs (you can use a waste eyebrow clip).
3. Smash the ginger.
4. Put a little oil in the wok and sauté the ginger and green onions until fragrant.
5. Put the pig's trotters into the pot and stir fry over medium-low heat for two minutes.
6. Pour 2 kg of water into the pot, use a spoon to remove the foam after the water is boiled.
7. Move all the ingredients to the casserole, add cooking wine and pepper to the pot, simmer for 1.5 hours, the soup will turn white.
8. Pick up the green onions, add the sour radish Laoya soup seasoning, appropriate amount of salt (the radish and the soup in the seasoning are salty, please be careful when you put the salt), continue to simmer for 1.5 hours on low heat, at this time the soup is thick and creamy .
9. Add the wolfberry, simmer for 5 minutes, turn off the heat and serve.
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