1. 1300g pork knuckle, 300g peanuts, 1 bowl of Hakka rice wine, ginger
2. 1. The pork knuckles bought at the vegetable market are called shave and shave their hairs and cut the pieces. 2. Wash the pig's knuckles, peanuts, and ginger, slice the ginger, and soak the peanuts in water. 3. Fill the pot with two large bowls of water, add pork knuckles, ginger slices, cooking wine, and boil to remove the blood.
3. Fill the pot with two large bowls of water, add pork knuckles, ginger slices, cooking wine, and boil to remove the blood.
4. Put the pig's knuckles in a dish and wash them with clean water.
5. Heat in a net pot, add a small amount of peanut oil, pour in pork knuckles, add ginger slices and fry until the oil comes out
6. Stir-fry Hakka rice wine
7. Stir fry with light soy sauce, dark soy sauce, brown sugar, some salt
8. Put the pork knuckles into the pressure cooker, add peanuts
9. Pour the freshly soaked water cover and bring to a boil
10. Adjust to medium heat and cook for half an hour, then seasoning. (The pressure cooker doesn’t need to be boiled for too long, it won’t taste good if it’s too bad)
