Practice of white water trotters

Common practices of white water trotters are as follows:

Ingredients and seasonings: half a pig's foot, 0 tablespoon of 65438+ cooking wine, 5 slices of ginger, a little salt, 2 tablespoons of soy sauce and 5 cloves of garlic.

Steps:

1. Scrape the pig's hoof skin thoroughly with a knife, chop it into pieces, put it in boiling water, and put a little cooking wine in the water to help remove the fishy smell of the hoof. Cook for a while and blanch to remove the smell of blood. The pig's feet have turned white. Take them out.

2. Put the cooked trotters into the casserole, add water, the water level is slightly lower than the trotters, add some ginger slices, boil over high fire, skim off the foam, and simmer for one hour.

3. Put a little salt in the pot and take it out. Dip in soy sauce, garlic and a little old vinegar to eat garlic sauce.