2 pig forelegs (1000g), peanuts (100g) and a little onion and garlic.

Seasoning:

Material box: a little pepper and cinnamon, 2 cloves of aniseed, 6 dried red peppers, 30ml of soy sauce, soy sauce and cooking wine, 3 cups of boiling water, sugar and salt 1 teaspoon.

Production method:

1. Pigs' front feet are unhaired, washed, chopped into small pieces, soaked in water and supercooled. Soak peanuts in water for more than 30 minutes in advance, and cut onions into sections for later use.

2. Pour the cleaned pig's trotters, seasonings, stuffing boxes and boiled water into the pressure cooker, add the valve to high fire for 10 minute, and then take it out with low fire for 10 minute.