1. Wash pig's trotters and filter water, put an appropriate amount of oil in the pan, stir-fry on medium and small heat to get the oil
2. While the pig's trotter is stir-fried, dispose of other accessories. Remove the hard shell in the middle of the squid (I don't know what it is called), and cut a large piece with scissors
3. Wash the spices and set aside
4. Wash the shiitake mushrooms and squeeze out the water, cut the corn radish into pieces
5. Stir-fry until the trotters are browned on both sides, add sliced ginger and garlic and the spices shown in Figure 3, and stir-fry on medium heat until fragrant
6. Add soy sauce and oyster sauce, stir-fry well, add rock sugar and continue to stir-fry
7. Stir-fry until the rock sugar melts and add water to cover the meat, then change to high fire
8. After the water is boiled, transfer to a casserole (uh...too many pig's feet this time), and simmer for 25 minutes on medium heat
9. Transfer to a saucepan, add the side dishes, bring to a boil over medium-high heat, add a teaspoon of five-spice powder and fermented bean curd to improve the flavor
10. After harvesting the juice, it can be eaten
11. Very good
Tips:1. This time I bought black pig trotters, two and a half catties, which is thinner. I have tried blanched and stir-fried, and found that stir-fried tastes better and the pork skin is more elastic
2. Dried squid is more suitable than fresh squid
3. The corn is not enough to eat in the end, because the soup is more fresh and sweet
