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1. Cut the scallions into 2-inch sections and deep-fry them in oil until golden brown. Remove and set aside. Add coriander, garlic, and dried shallots to the remaining oil to boil the scallion oil and set aside:

2. Cut the pork belly into rice-sized pieces and shape into lion heads. Stew for 2 hours and set aside;

3. Wash the beef hooves to remove the mutton smell, add sea cucumber juice, scallion oil, Chubang zero-added original black bean super light soy sauce, Chubang gold fisherman oyster sauce and cook for 2 hours:

4. Finally, simmer the beef trotters, lion head, fried scallions and scallion oil together for 5 minutes before serving.