1. Material: trotters 1 pair (600g), peanuts with skin 300g, cassava, 3 onion segments, 4 cloves of garlic, 5 slices of ginger, 2 tablespoons of salt 1 teaspoon of rock sugar, 2 tablespoons of soy sauce 1 teaspoon of tomato sauce.

2. Soak peanuts in salt water for 3 hours in advance.

3. Cut the pig's trotters into large pieces, put them in a pot of cold water, heat them with strong fire, and skim off the floating foam after boiling. Boil for 10 minute, then take out and drain.

4. Put the rock sugar into the pot, pour in 1 tablespoon of water and heat it on low heat.

When the temperature in the pot rises gradually, the sugar melts into golden syrup, so pay attention to stirring at any time to avoid burning. Pour the pig's feet into the pot and stir well to coat them with sugar.

6. Add soaked peanuts and cassava, add onions, garlic cloves, ginger slices, soy sauce and tomato sauce (the original recipe still needs oyster sauce, so I don't have it), add 2 bowls of warm water, cover it and bring to a boil.

7. Then simmer 1 half an hour. You can often flip in the middle.