Pig Trotter, Lotus Root, Corn, and Carrot Soup

Wash the freshly bought pig trotters, soak them in salt water for an hour, then rinse and drain the water, setting them aside for later use.

Boil water in a pot and blanch the pig trotters to remove impurities and fat. Once the pig trotters change color, immediately put them in cold water to cool. Then pour clean water into the pot, add the pig trotters, Sichuan peppercorns, ginger slices, cooking wine, and sugar, and simmer over high heat.

Stew the pig trotters until they are 80% cooked, still retaining a very firm texture.

Peel the lotus root, wash it clean, and cut it into large chunks

Peel the carrots, wash them, and cut them into large chunks.

Cut the cooked corn into small sections, then cut each section in half and set aside.

Chop the scallions and cilantro and set aside.

Take out some of the cooked pig trotters and put them into the pot, then pour in the original flavorful broth.

Add the lotus root and then add an appropriate amount of water, bringing it to a boil over high heat.

Add the carrots and corn and stew them together

Add salt when the stew turns white, then simmer over medium-low heat for about 10 minutes

Finally, add oyster sauce, sprinkle with cilantro and chopped green onions, season evenly to enhance the flavor, and then it’s ready to serve and enjoy.

The nutritious pig's trotters, lotus root, corn, and carrot soup is placed into a container

The pig trotters are chewy and particularly firm, leaving a fragrant taste in the mouth that lingers endlessly.

Paired with salted and peppered steamed buns, spicy side dishes, and fruits is the standard breakfast.

The corn is sweet and juicy, with top-notch texture.

The lotus root is crispy with a slightly glutinous aroma, I really like it.

This is a breakfast that has both good looks and substance.