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Ingredients: 1000 grams of pork trotters.

Ingredients: 100g ginger, 100g green onion, 200g garlic, 2 star anise, 15g shrimp roe.

Seasoning: 300g Chubang pure rice vinegar, 40g Chubang umami oyster sauce, 60g Chubang onion and ginger cooking wine, 50g Chubang straw mushroom dark soy sauce, 20g Chubang chicken powder.

Production process:

1. Wash the pig's hands, remove the hair, and chop into 1 and 2 large pieces. Use 300g of Chubang pure rice vinegar, 3000g of hot water, and Chubang onion and ginger cooking wine for 10 minutes to rinse away the blood, remove and set aside;

2. Fried shallot slices, ginger and garlic, add two star anise, add water to cover the pork trotters, pour in 40g of Chubang fresh oyster sauce, 60g of Chubang onion and ginger cooking wine, and 50g of straw mushroom and dark soy sauce. Gram, 20 grams of Chubang Chicken Noodles, simmer for 45 minutes, remove the pork knuckles and remove large bones;

3. Add the scallion oil and abalone sauce, add the cooked pork knuckles to reduce the juice until gelatin is formed, sprinkle with shrimp roe and green onion and fry on the plate.