How to make Peanut Pig Knuckles

• 1. Ask the meat stall owner to burn the pork knuckles, chop them up, and take them home and wash them clean.

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  2. Prepare the ingredients.Blanch the marinade before use to remove the astringent taste and remove impurities..Garlic and pork knuckles really go together, you can add more if you like.

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  3.Two pieces of fermented bean curd

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  4. Pork trotters, as mentioned before, wash them and blanch them.Boil them in cold water for 2 minutes, take them out and rinse them.The photographer may be too greedy.As for forgetting to take pictures of that step...
  Now the sugar color is ready.If you are not skilled in frying sugar color, just use dark soy sauce to color it.

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  5. Heat the pot, add ginger and garlic and sauté until fragrant.To be precise: the pot is heated until it smokes., add oil to medium heat, add ginger and garlic after 10 seconds, sauté ginger and garlic for 10 seconds, then add marinade (the marinade must be blanched first, and rinse at the worst), add the marinade to the pork knuckle after sautéing for 10 seconds.

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  6. Stir-fry the pork knuckles for 2 minutes, add soaked peanuts, oil, The taste is very fresh, white sugar, mushrooms, salt, fermented bean curd and white wine.Stir-fry over high heat for two minutes and then turn to pressure cooker.

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  7.Uh...Photography sister...Where's the pressure cooker...! ?...Put it into the pressure cooker, add 1000ml boiling water, bring to a boil over high heat, then lower the heat to medium and low for 25 minutes.Remove from the pan and collect the juice.
  
  
  
  What! ? What the hell is the juice...? Pour the pig's trotters and soup into the pot, and cook the soup over high heat until it becomes slightly sticky and can stick to the pig's hands.