1. Chop the trotters into small pieces, peel and wash the raw chestnuts (I was really a female man when I chopped the trotters, hehe~~)
2. Put cold water in the pot, add sliced ginger and green onion, add trotters and a small amount of cooking wine after the water is boiled, blanch for 4-5 minutes~
3. Put the blanched pig's feet into a pressure cooker, add aniseed, cinnamon, green onion, ginger slices, a small amount of light soy sauce, and cook for 10 minutes.
4. Put the pig's trotter and soup in the pressure cooker into an iron pot and stew together. Add the shallots, rock sugar, and dark soy sauce. After the high heat is boiled, turn to a low heat. The casserole is even better~
5. After 10 minutes, add the chestnuts, continue to simmer for 30 minutes, this process needs to cover the pot~
6. Finally, open the lid to collect the juice and put it on the plate~
Tips:1. It is not easy to have too much light soy sauce during the pressure cooker stewing process, and the meat of the pig's trotters is easy to age~
2. Add a cover during the stewing process, so that the trotters and chestnuts can fully accept the slow stewing of the soup, and the taste is even better~
