1. The ingredients for this dish.
2. Chop the pig's knuckles into small pieces and boil them with hot water. Add green onions and ginger slices in the water to get rid of fishy. Skim the froth on the top. Change the water and cook for 40 minutes to mature.
3. Take out the cooked pork knuckles, pick out the green onion and ginger, and then add the hoisin sauce.
4. Add the right amount of fuel consumption.
5. Add the right amount of cooking wine.
6. Add an appropriate amount of refined salt.
7. Add the right amount of sugar.
8. Add an appropriate amount of southern milk.
9. Finally, mix all the seasonings well.
10. Put the mixed pork knuckles into a bowl and set aside.
11. Put the bowl of pork knuckles in the rice cooker and add the right amount of water to the pot.
12. Choose tendon/beans to steam.
13. The steamed pork knuckles pour the soup in the bowl into the pot, add the lotus seeds and peanuts to boil, add an appropriate amount of water starch for later use.
14. Cover the bowl with a plate on the steamed trotter, buckle it upside down, and place the chestnuts, longan, and red dates evenly around the trotter.
15. Pour the cooked soup into the pig's hands and it's ready to be served.
