1. Prepare the materials
2. Boil water in a pot. After the water is boiled, add pork knuckles and blanch until the color changes, then remove and drain.
3. Add a little more oil than usual for cooking to 30% heat, keep a medium-low heat, add dried chili and pepper to fry to get a fragrance, then add rock sugar; stir-fry the rock sugar until it melts, pour into the cleaned pig's hands and stir-fry evenly
4. After the pig's hands are colored, add green onions, ginger, and star anise; add cooking wine and soy sauce, continue to stir fry on medium and low heat; fry until the pig's hands turn brown and red, add soy
5. Add boiling water to cover 2/3 of the pork knuckles. Bring the soup to a boil over high heat; skim the surface foam, add the soybean paste, cover and simmer for half an hour over medium heat, until the pork knuckles can be easily pierced with chopsticks. Just add a proper amount of salt for personal taste
Tips:Soak the soybeans for more than 30 minutes in advance.
