Mom's Hoof Flower

1. Soak a handful of white cloud beans eight hours in advance. Remove the remaining hair from the pig trotters, boil them over fire, wash them, cut them in half and soak in water for an hour to remove the fishy smell.

2. Put pig trotters into a pot with cold water, blanch with scallions, ginger slices, and cooking wine, remove and wash the surface with hot water.

3. Add 800g of salt free original chicken soup to the pot, and the soup should be just over the pork trotters (if the chicken soup is not enough, add some water). Add 3 sections of scallions, 3 slices of ginger, 40 pieces of Sichuan pepper, 10 pieces of white pepper, or an appropriate amount of white pepper powder. Bring to a boil over high heat, then simmer on low heat for 25-30 minutes.

4. Remove the stewed pig trotters, filter the broth and pour it into a wok. Bring to a boil over high heat.

5. Add proper amount of salt (not too much salt, just the soup tastes delicious) and dish it out. Sprinkle some chopped chives on the Noodles in soup. If you like MSG and chicken essence, you can also add some.

6. Wash the wok and add 35g of rapeseed oil and 20g of Pixian Douban sauce.

7. Slowly fry over low heat until fragrant.

8. Cut two garlic into small pieces, add 1.5 tablespoons of Donggu Yipin Fresh Soy Sauce and 0.5 tablespoons of sesame oil. Pour the fried Pixian Douban Sauce into a garlic bowl while it's hot.

9. You can also sprinkle some chopped scallions in the red oil dipping sauce. This dipping sauce is a bit sunny!

10. Dip meat in red oil, drink soup and eat kidney beans. Don't stick too much autumn fat!