How to make Shanghai salty trotters delicious?

1. Wash the elbow, scrape off the surface stains, put it in a clear water pot and boil it with high fire to boil out foam.

2. Skim the froth, add 10g ginger, 2 tablespoons cooking wine, 10g ham (or 5g salt), 2 dried peppers, 15-20 pepper, 10g ginger and 3 shallots, and cook for about 20 minutes on medium fire.

3. Take the cooked elbow out of the cold water.

4. After thorough cooling, dry the surface moisture and apply soy sauce.

5. Heat oil in the pot, cut the elbow skin into small squares and fry on both sides until the skin bubbles slightly.

6. Mix 2 tablespoons of light soy sauce, 1 tablespoon of light soy sauce and 1 tablespoon of white sugar into juice.

7. Apply evenly on the elbow and marinate for about 20 minutes.

8. Put the processed elbow into a meat steamer, steam at 100℃ 1 hour or put it into a steamer and steam for about 2 hours.

9. Pour the soup from a steaming bowl into the pot and bring it to a boil. Add one spoonful of cornstarch and two spoonfuls of water, stir well, then add them and heat them until they are thick.

10. Pour it on the steamed hoof.