1. Chop the pig's feet into pieces, clean and soak for more than 2 hours, change the water halfway to remove the blood.
2. Boil a pot under cold water. Slightly boil after the water boils.
3. Pick up, clean, and drain.
4. Put the pig's feet in a saucepan, add an appropriate amount of water, and add ginger slices and rice wine.
5. Cover the pot, turn to a low heat and simmer for about 1 hour.
6. Stew until the pig's feet are tender.
7. Tear the soaked black fungus into small pieces, and cut the carrot into small pieces.
8. Put the carrots and black fungus into the pot, season with salt and continue to simmer until the carrots are soft and rotten, and sprinkle with chopped green onions before turning off the heat.
9. Finished picture.
Tips:1. The pig's feet should be soaked for a longer time to remove the blood.
2. Add cold water to the stew, preferably enough at once.
3. The broth is delicious, no need to add other umami seasonings.
