1. When the pig's trotter is bought in the market, use a musket to clean the pig's hair. After buying it, wash it and drain the water.
2. Soak the dried octopus one hour in advance, wash away impurities and cut into pieces. Peel the garlic rice and set aside. Soak the shiitake mushrooms in advance and wash them for later use. Slice ginger and set aside.
3. The eggs are cooked and shelled for later use.
4. Put 500ml of peanut oil in the wok.
5. When the oil temperature rises, put the trotters on medium heat and fry them until they turn golden brown and the skins shrink and become crispy.
6. Fry it until it looks like the picture, and drain the oil. (Reduce the amount of oil)
7. Then fried eggs (you can also omit this part)
8. Put all the ingredients into the pressure cooker.
9. Then add the right amount of salt, 3 spoons of soy sauce, 2 spoons of oyster sauce and boiled water covering the ingredients.
10. Turn on high heat, cook for another 5 minutes after the pressure cooker is steamed, and then switch to medium and low heat and cook for another 40 minutes.
Tips:1 The pig's feet will not be easily boiled after being fried and then boiled, and the taste will be better.
2 The practice in my hometown generally includes dried octopus, which plays a role in improving freshness.
3 The eggs are boiled and peeled or fried again, and then boiled with the trotters.
4The seasonings are relatively simple, no matter what dishes in my hometown, they don't put too much seasonings.
