Roast Pork Trotters with Southern Milk and Peanuts
1.
Soak the peanuts in cold water for 2 hours in advance, boil the soaked peanuts in a milk pan for 10 minutes and then remove them, rinse off the foam and set aside
2.
Add 2 tablespoons of water to the southern milk and southern milk, mix thoroughly, prepare the shallots, ginger slices, star anise and rock sugar for later use
3.
Use tweezers to remove the remaining pig hair and cut into pieces, rinse twice with warm water, add ginger slices and cooking wine to blanch
4.
After blanching, rinse the trotter with warm water to remove the residue and foam, and control the water for use
5.
Put an appropriate amount of peanut oil in the wok, fry the ginger, green onion, and star anise until the aroma comes out, then add the trotters and stir-fry evenly
6.
Add the well-mixed southern milk and appropriate amount of dark soy sauce, stir fry for a minute until the pig's feet are evenly colored
7.
Add appropriate amount of boiling water until the soup is just over the trotters, add light soy sauce, rock sugar and processed peanuts, turn to a low heat and simmer for an hour
8.
One hour later, adjust the appropriate amount of salt according to the saltiness of the soup, continue to simmer for 20 minutes, then turn to high heat to collect the juice, and turn off the heat to eat until the soup is thick
Tips:
1. When peanuts and pig's trotters are stewed together, it is easy to have froth, which will affect the appearance. Cooking the peanuts in advance and washing off the froth can make the soup clearer and more attractive;
2. Southern milk itself is relatively salty, so salt must be added as appropriate in the later seasoning.