Ingredients: 1 fresh pig hoof (about 1,000g), 12 cabbage hearts, seafood sauce, oyster sauce, rice wine, chives, ginger, light soy, dark soy, sugar, gourmet powder.

Recipe:

1. Depilate, wash and scald the pig hoof. Put it in the wok and add the seasonings and 1,500g water. Bring to a boil with a strong fire. After boiling for 30 minutes, stew over a gentle fire for 100 minutes.
2. Remove the bones from the hoof, place the hoof in a bowl, pour in the original gravy and steam for about 30 minutes. Place the hoof in the center of the plate. Make a paste with the gravy in the wok and pour the paste on the hoof.
3. Scald and sauté the cabbage hearts, surround the hoof and serve.