Ingredients: 1,000g pig forehoof, cabbages, red dates, salt, sugar, chive ties, ginger, Shaoxing wine, soy sauce, bittern, water chestnut powder

Recipe:

1. Braise the pig forhoof with water for about 30 minutes. Put in chive ties, ginger, Shaoxing wine, soy sauce, bittern and other seasonings.
2. Press the hoof with a bamboo ware; cover the wok tightly and seal it with flour. Braise with a strong fire and bring to a boil. Stew over a gentle fire for 3 hours in summer/4 hours in winter.
3. Remove the bones and preserve the thickened soup. Remove and serve.