1. Chop a few pieces of trotters, wash the soybeans, put them in the pressure cooker together, put water about 1/4 pot;
2. Use the porridge stall for 20 minutes, then add 5 minutes, a total of 25 minutes, exhaust steam when time is up, take out the food to filter the water;
3. Bring to a boil, raise the heat to medium, add 2 tablespoons of base oil, star anise and brown sugar, cook until the sugar melts and becomes a little darker, don't burn too much, it will become bitter;
4. Pour the pig's trotter immediately and stir fry to make the pig's trotter color;
5. Add soy beans, stir fry a few times, pour in about 1 bowl of water, do not need too much water, because the pig's feet are already cooked, add 1 tablespoon of Lee Kum Kee oyster sauce, 3 tablespoons of light soy sauce or slightly increase or decrease, soy sauce 1/ 2 tablespoons, 1/3 teaspoon of pepper, 1 tablespoon of cooking wine, 1 tablespoon of honey, simmer over medium heat, turning the trotters from time to time;
6. Try the taste when the juice is thick. If the saltiness is not enough, add refined salt or light soy sauce. Don't stew the juice too dry.
Tips:1. When dividing the pig's trotter, do not chop hard, the knife will chop and collapse, you can cut the joint of the trotter, or you can ask the seller to help chop it when buying the trotter;
2. I heard Master Aki said that adding some maltose or honey when making brine trotters or braised trotters will make the skin of the trotters more eye-catching. I have tried it and it is true.
