Main ingredients

Pork leg bones

600g

Accessories

Panthoxylum bungeanum

Appropriate amount

Salt

Appropriate amount

Chili pepper

Appropriate amount

Star anise

Appropriate amount< /p>

Onion

An appropriate amount

Ginger

An appropriate amount

Dark soy sauce

An appropriate amount

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Steps

1. Clean the purchased pork leg bones. (Originally I wanted to chop the pork leg bones into pieces, but I didn’t have that much energy. I didn’t go down and ask others to process it. Let’s just leave it at that. It’s more enjoyable to eat meat in big mouthfuls!)

2. Prepare the original drawings.

3. Add water to the pot and put the cleaned pork leg bones into the pot. After the water boils, remove the blood foam. Then clean it again and set aside.

4. Add oil to the pan, add the pork leg bones and stir-fry for a while.

5. Add the prepared onion, ginger, pepper, star anise, and Sichuan peppercorns, and stir-fry the aroma of each seasoning.

6. Add dark soy sauce and stir-fry for a while.

7. Add water, bring to a boil over high heat, then turn to low heat. Simmer slowly. Stew until tender.

Tips

Put water into the pot and put the cleaned pork leg bones into the pot. After the water boils, remove the blood foam. Then clean it again