1. Two pig knuckles, about 1500 grams, roasted skins, chopped into pieces, soaked in water with 2 teaspoons of cooking wine for 20 minutes;
2. After washing, put 10 grams of ginger and 2 teaspoons of cooking wine in a pot under cold water;
3. Boil on high heat for 2, 3 minutes;
4. Take out the water and rinse off the foam;
5. 0.5 tablespoon of vegetable oil, heat to low heat and put 4 teaspoons of bean paste to fry until fragrant
6. Pour the drained pig's trotters and stir fry over medium heat;
7. When the skin of the pig's hoof is exploding, add water to flood the pig's hoof;
8. After boiling, add 0.5 teaspoon of five-spice powder, 0.5 teaspoon of chicken essence, and 0.5 teaspoon of white vinegar, pour into a pressure cooker and press for 20 minutes.
9. 1 water cabbage, disassemble and wash, soak in clean water for later use.
10. 1 section of yam, peeled and sliced;
11. Soak in water and set aside.
12. 1 scallion white, cut into sections;
13. 10 scallions, 5 spicy millet, diced.
14. 2 teaspoons of white sesame seeds, fry them in a small saucepan over low heat.
15. 2 teaspoons of vegetable oil, heat 1 teaspoon of bean paste and add water, add cabbage and yam;
16. Add 0.5 teaspoon of chicken essence and cook until the cabbage and yam are soft;
17. Fish into the soup pot;
18. After the pressure is relieved, the pig's feet and the soup are poured into the soup basin.
19. 2 tablespoons of vegetable oil, heat to low heat and add 1 handful of dried sea pepper;
20. Add green onions and sauté fragrant;
21. Pour into the trotters soup pot, sprinkle the green onion;
22. Sprinkle spicy millet grains;
23. Sprinkle 2 teaspoons of pepper powder.
