Article: Add more popsicle sticks until the tower has attained the average height of a pencil holder (you can decide how high to make it).
Question: What is a summary of what this article is about?
Repeat the above steps to add a second layer of popsicle sticks to the structure. Continue the building process. Allow the structure to dry.

Problem: Article: Place the potatoes (peeled and cut) into a large pot, and fill it with enough water to cover the potatoes. Bring the water to a boil, then cook the potatoes until they become tender, about 15 to 20 minutes. Don't let the potatoes burn. Letting the water evaporate will keep the potatoes from getting too soggy. Don't worry about making them perfectly smooth. You actually want there to be some clumps. Set the potatoes aside when you are done. Place a large skillet on the stove and add 1 tablespoon of oil. Turn the heat up to high and dice the onion. Add the onion once the oil gets hot, then cook it until it turns soft, about 4 to 5 minutes. You can add just one or two of these, or even all three. Cook your optional ingredients with the onions until they turn soft. Use a wooden spoon to help break the meat up and mix it in with the onion. For even more flavor: In a small bowl, whisk together: 1 teaspoon fish stock, 2 teaspoons sugar, 1 tablespoon sake, 1 tablespoon Mirin (or sweet rice wine), and 4 tablespoons of soy sauce. Stir the sauce into your beef and onion mixture. Let it simmer for 5 minutes. You just want the dry, beef-and-onion mixture. It might be a good idea to put the beef-and-onion mixture into a strainer to drain out any liquid before adding it to the mashed potatoes. Beat the egg in a small bowl using a fork or mini whisk, then pour it into the mashed potato mixture. Stir everything together using a wooden spoon or rubber spatula. Roll the mixture into oval-shaped balls, then flatten them slightly with your palm. You want them to still be thick and "plump," but flat enough so that they don't roll around. You can also make round ones that are 3 inches (7.62 centimeters) wide and -inch (1.91 centimeters) thick. This will help the mixture set up, and prevent it from falling apart in the pan. Make sure that you coat each ball evenly with each ingredient. To make things easier, put the flour, eggs, and Panko into shallow dishes, and arrange them in a row. This way, you can just move the balls from one bowl to the next without making a big mess. Heat some oil in a wok or large frying pan over medium heat. When the oil reaches 350F (180C), add the korokke balls. Fry the korokke balls for 3 minutes on each side, or until they turn golden-brown. You will need 2 tablespoons for every 6 korokke. Add more oil as needed. You can also bake the korokke in the oven at 400F(200C) for 10 to 15 minutes. Bake them on a baking sheet lined with parchment paper. As you finish frying the korokke, place them onto several folded paper towels so that the excess oil can drain. They taste great with tonkatsu sauce, but you can also use ketchup instead. They also taste great alongside any beef dish or salad leaves.
Summary: Boil the potatoes in a large pot of water. Drain the water from the potatoes, then let them sit in the pot over low heat until the moisture evaporates. Mash the potatoes roughly using a fork or potato masher. Saute the onion over medium-high heat. Consider adding some carrots, shiitake mushrooms, and frozen peas for extra flavor. Add the ground beef, and cook it until it browns, then season it with some salt and pepper. Stir the meat mixture into the mashed potatoes, but leave the liquid behind. Add a lightly beaten egg to the potato mixture, and still again until well-combined. Let the mixture cool down enough to handle, then form it into "korokke" balls. Let the korokke balls chill in the fridge for 15 to 30 minutes. Dredge the balls in flour, egg, and Panko, in that order. Fry the korokke balls in hot oil over medium heat until they turn golden brown, about 3 minutes per side. Drain the korokke. Serve the korokke.

Place the pig feet in a stockpot and cover them with water. Bring the water to a boil over medium-high heat, and cook the pig feet for about 3 minutes. You should clean the pig feet and remove any hairs before completing this step. Parboiling the pig feet can help remove some of the odd flavor, thereby preventing it from leeching into the braising liquid you'll use during the primary portion of the cooking process. After parboiling the pig feet, remove them from the water using a slotted spoon. Set them aside for now. Discard the cooking water. You should not reuse this water in later steps calling for additional water. Pour the cooking oil into a large, deep wok. Warm it on the stove for about 1 minute over medium-high heat. The oil should become glossier and thinner, making it easy to spread it over the bottom of the pan. Note that you could use a Dutch oven or stockpot if you do not have a deep wok. Add the sliced ginger, sliced garlic, and scallion to the oil. Cook for 1 minute, stirring frequently, then add the chili peppers, star anise, and cloves. Stir-fry for an additional 2 minutes. Stir frequently to prevent any of the ingredients from burning. You only need to cook them long enough to release the scent and flavor from each ingredient. Note that the amount of chili peppers should vary depending on personal taste. Use 3 dried chili peppers if you prefer mild to moderate heat or 5 dried chili peppers if you enjoy strong heat. Add the drained pig feet, soy sauce, rice wine, sugar, and salt to the wok. Pour in enough water to just barely cover the pig feet. Allow the braising broth to reach a rolling boil, stirring lightly as it heats up. Reduce the heat to low and cover the pan. Simmer the pig feet for about 2 hours, or until the meat is tender enough to nearly fall off the bone. Stir the contents of the pot every 10 to 15 to prevent the pig feet from burning and sticking to the bottom. The sauce will eventually thicken. If this happens while the pig feet still seem tough, add more water 1 cup (250 ml) at a time and continue cooking. If the sauce still seems thin once the pig feet are done, remove the lid and increase the heat to medium. Continue boiling until the sauce reduces and thickens. Transfer the finished pig feet and sauce to individual serving dishes and enjoy them while they're still hot.
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One-sentence summary --
Briefly boil the pig feet. Drain and set aside. Heat the oil. Stir-fry the aromatic ingredients. Add the pig feet and remaining ingredients. Simmer until tender. Serve warm.