1. Clean the pig's trotters and cut into large pieces, wash the enoki mushrooms and control water, slice ginger, cut garlic into large pieces, wash and knot the chives, prepare dried chilies
2. Blanch the pig's feet and rinse with cold water to remove the foam and control the moisture
3. Put the ginger, garlic and dried chili in a frying pan and sauté the fragrant flavor
4. Stir the trotters in the pan
5. Add appropriate amount of dark soy sauce and half a teaspoon of sugar, stir well and turn off the heat
6. Move the trotters into the casserole
7. Add water that has just barely covered the trotters
8. Add the shallot knots to the pot
9. Pour in a small half bowl of vinegar, cover the high heat and bring to a boil, turn to low heat and simmer for 40 minutes
10. Put the enoki mushrooms in the pot
11. Add appropriate amount of salt and chicken essence and cook on high heat for 2 minutes.
Tips:Turn it over several times during the boiling process to avoid muddy bottom. If you like a bit softer, you can simmer it for a while.
