1. I use fresh pork knuckles from the market, burn it and wash it off
2. Chop the trotters into small pieces
3. The pig's feet are flying in water, and when boiling, put the white wine and the cooking wine to remove the fishy
4. Add a little base oil to the pot, add spices and fry until fragrant, then add the trotters
5. Add sugar color, cooking wine, stir fry
6. Add water, add more
7. Bring to a boil and pour it into a clay pot, start to boil on a small fire
8. Boil the quail eggs and peel them, put 1 spoon of oyster sauce for color
9. Put the quail eggs in 40% hot oil and fry them until golden brown. Pour it in half an hour before the trotters are ready to collect the juice.
10. When it's almost cooked, pour it into a frying spoon and collect the juice over high heat
11. Over water the broccoli, just set it aside
Tips:1. It is very important to remove the fishy trotter. After cutting, the trotter should be soaked in cold water for half an hour-1 hour can put some vinegar to remove the fishy effect;
2. If you don't always cook quail eggs, it is not recommended to use oil, they will splash, be careful to scald them, and you can peel them directly;
3. It must be simmered slowly, so that the pig's feet will taste delicious. If you change the pressure cooker, it will lose the flavor it should have;
4. The fried quail eggs are poured in half an hour before the pig's trotters are ready to collect the juice. If they are not fried, then one hour in advance;
5. Add a little salt to the broccoli over water, remove it and set it aside.
