1. 1. Cut the pig's knuckles into appropriate size blocks and wash them thoroughly. Put it in a pressure cooker, add garlic, ginger, star anise, rice wine, five-spice powder, and salt at the same time. I chose the "difficult food" in the pressure cooker and simmered for 30-35 minutes.
2. 2 Remove the pork knuckles and put them in a large bowl, and at the same time, take out about 30 ml of thick soup.
3. 3 Put a small amount of oil after the pan is hot, then stir-fry the garlic, ginger, and bean paste, add a small amount of soy sauce (the dark soy sauce used can make the color better, don't put too much, otherwise it will overwrite the original fragrance). Pour the soup, and at the same time, pour the pork knuckles into the pot and stir-fry until the mixture is evenly mixed, then cover the pot and simmer until there is no soup. At this time, the aroma of the ingredients has been completely integrated into the pig's hands for 3-5 minutes. Stop the fire, sprinkle a little garlic green, and stir-fry for a few times with the remaining heat.
