1. A fresh pig's knuckle, peel and wash the lotus root section, pick up the peanuts and set aside.
2. Cut the lotus root into one-centimeter thick pieces and soak in cold water for a while.
3. Soak the peanuts in cold water in advance.
4. Cut the green onion into sections, slice the ginger, and pat the garlic with a knife. Set aside with aniseed.
5. Chop the trotters and soak them in cold water for about 2 o'clock in advance. Soak the blood inside.
6. Wash the trotters with cold water and put them into the pot, add green onion, ginger, aniseed, and cooking wine. The fire boiled.
7. Skim the foam and turn off the fire.
8. Pour the pig's trotters and soup into the rice cooker, add lotus root slices, peanuts, salt, and a can of beer.
9. Turn the rice cooker to the soup-making function-start cooking for 40 minutes.
10. Power off when the cooking time is up. Simmer for another 10 minutes, and wait for the rice cooker to discourage yourself.
11. Add monosodium glutamate and stir evenly, then serve the soup pot.
Tips:You must be careful when you chop the trotters. \nAdding beer can make the soup fresher and remove fishy. \n\n
