Main Ingredients:
2 pig trotters; 250g crab mushrooms; 250g white jade mushrooms; 9 fresh shiitake mushrooms; 500g tofu; 1 section of fresh lotus root; 500g tong hao (a type of vegetable); 1 lettuce; 500g noodles.
Seasonings:
1 piece of fresh ginger; 1 section of scallion; appropriate amount of salt; 50g cooking wine; 1 small box of Jia Le Nong Tang Bao (a type of soup base).
Taste: Light; Cooking Method: Boiling; Time: 1 hour; Difficulty: Normal.
Steps for Cooking Pig Trotter and Mushroom Hot Pot
Cut the pig trotters into small pieces, wash them with water, and scrape off any impurities on the surface.
Put the pig trotters into a pressure cooker, add cooking wine, fresh ginger, and scallion, and add plenty of water. Cook until tender.
While cooking the pig trotters, prepare the vegetables: wash the crab mushrooms and shiitake mushrooms.
Wash the white jade mushrooms and cut the tofu into large pieces.
Scrape off the outer skin of the lotus root, wash it, and cut it into thick slices. Use a noodle maker to make thin noodles.
Wash the tong hao.
Wash the lettuce.
Pour the cooked pig trotters and soup into the hot pot and heat over low heat.
Add a piece of soup base.
Add the vegetables one by one and enjoy!
