1. The main ingredient is 450g pig hooves and 6 pieces of mushrooms. Seasoning, salt, chicken essence, 1.5 g, angelica, pepper, 2 g, liquor, 3 ml. Prepare all the ingredients.
2. Chop small pieces of pig hooves and rinse them with running water for 5 minutes to remove the blood. Add proper amount of water into the inner liner of the non chafing dish, add onion and ginger, angelica, and ginseng slices. Add liquor.
3. Take another pot to boil water and boil pig hooves for 2 minutes, then rinse off. Then put them into the liner pot
4. Peel the lotus root and cut into thick slices. Soak in water. Soak the mushrooms in advance and clean them. Cut into strips
5. Boil pork feet for 10 minutes, then add lotus root. Cover and continue to cook for 5 minutes. Add mushrooms.
6. Continue to boil until the soup is turned on and off, and then put it into the outer pot to cover and stew for 1-2 hours.
7. The pig hooves are ripe. Take out the inner pot and put it on the fire. Add salt. Add pepper. Add a little chicken essence to boil and turn on the fire.