Chestnut, Chinese Yam, and Pork Trotter Soup

Wash the fresh pig trotters and set them aside. (If you don't want the hassle, you can ask the seller to cut them into small pieces).

Boil water, and put in the pig trotters to blanch the blood.

Boil for five minutes, then turn off the heat. Take it out, wash away the foam, scrape off the dirt with a knife, remove the stray hairs, and clean it.

Put it into the clay pot.

Add the ginger and pour in an appropriate amount of water. (Adjust according to the number of family members and their appetite.) Cover with a lid, bring to a boil over high heat, then reduce to low heat.

Clean the prepared red dates and shiitake mushrooms and set them aside.

Put the red dates and shiitake mushrooms into the boiling soup, cover with a lid, and continue simmering for more than an hour.

Peeled chestnut kernels.

Clean and set aside for later use.

Peel the Chinese yam (called 'shanyao' in some places), wash it, and cut it into sections for later use.

After simmering the pig trotters soup for more than an hour, the soup became white and flavorful.

Add the chestnut kernels and Chinese yam, cover with the lid, and continue to simmer on low heat for half an hour.

Add an appropriate amount of salt and white pepper. (Don't add too much salt)

A warmth in the winter.