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1
Soak the mushrooms and wash them. -
2
Blanch pig's trotters. -
3
After soaking the mushrooms, drain the water, add oil and stir-fry the mushrooms first, remove them. 3 Leave the oil in the bottom of the pot, stir-fry the pork knuckles until fragrant, add salt and continue to stir-fry until slightly brown. Color the dark soy sauce. After coloring, add water and simmer for about 15 minutes. Add the blanched winter bamboo shoots and continue simmering for 15 minutes (I personally prefer to use oyster sauce, so add some oyster sauce when adding the dark soy sauce).