1. I washed and washed the pig’s trotter I bought. I’m sorry I’m an aestheticist. I didn’t chop it into small pieces, just cut the middle apart
2. In a pot under cold water, boil the trotters for ten minutes, and the blood foam inside will be boiled out
3. Soak soy beans a few hours in advance, peanuts do not need to soak
stew! meat! God! Device! I tell you!
This is clove, which makes the meat very crispy and tasty, and has a special fragrance.
Don't put too much, 3 per catty is almost the same. Putting too much will have the unnatural floral and sweet smell in it, anyway, I don’t like it very much.
5. Add peanuts, soybeans, star anise, 3 slices of ginger, and a shallot knot in the pressure cooker
6. Pour in a bowl of rice wine
7. A little soy sauce is enough
8. Then put the boiled trotters in
9. Add water to at least cover the trotters
10. Pressure on the pressure cooker, just one tendon program, the old-fashioned pressure cooker for 40 minutes, soak for a while and then 20 minutes after stopping the fire
1. The pig's trotters must be watered, otherwise there will be something like scum in the soup, that is the blood foam that does not come out.
2. If cut into small pieces, there will be bone scum in the soup, but the tendons will shrink when heated, so if it is not the tendon removed, it is best to break it in the middle, otherwise...it will be ugly...and the tendons Sometimes the force of contraction is so great--it can break bones...