Editor: Chinese Food Network Mobile site
1. Ask the butcher to cut the pig's feet into small pieces, wash them at home and remove the hair.
2. Put water in a pot, add two slices ofgingerand white onion, bring to a boil, then add a bit of cooking wine and put in the pig's feet. Boil until they turn white, then remove them.
3. Place the removed pig's feet in a sandpot, add several slices of ginger and one star anise, a little cinnamon bark and a few sugar cubes, then add salt andMature Vinegar, mix well and add enough water to cover.LargeFireboil for 10 minutes, then switch to low heat and simmer for 1 hour. Add peeled ridge gourds after 30 minutes of cooking. Continue simmering until the soup thickens, then add a bit ofSoy Sauceand let it simmer for another 5 minutes before turning off the heat.Tips
2) Sandpots tend to stick easily when cooking meat; stir occasionally, especially as the soup thickens.
3) I used fresh ridge gourds which cook quickly. If using older ridge gourds, add them earlier in the cooking process.
3) As I am using fresh chestnuts that are quite tender,Chestnuts, you may need to pre-cook them if using older ones and add them to the pot earlier.
