Split the brushed and cleaned whole pig's feet lengthwise down the center, then cut them crosswise into large, even pieces, taking care to cut between the cracks of the bones. Soak the peanuts in water with salt (1 tsp, 5g) for 3 hours ahead of time. After minutes, automatically turn off the power and lift the pressure-limiting vent valve to quickly vent the air. Open the lid, turn up the pork feet at the bottom of the wok, cover the wok again, and heat in the same way for another 8 minutes before turning off the power. When the pressure in the pot naturally reduces and it is safe to open the lid, serve.

Turn on the power to the electric cooker, place the pig's feet in a pot of cold water, heat until the water boils for about 10 minutes, then drain well after the blood has completely seeped out of the feet. Brush the inner pot clean, put in the rock sugar, pour in a small amount of water (1 tablespoon, 15ml), when the temperature in the pot gradually rises the rock sugar melts into a golden syrup, pay attention to stir at any time to avoid burning.

Pour the boiled and drained pig's feet pieces into the pot and stir well to coat the feet with the sugar color. Add the soaked peanuts, add the sliced green onion, garlic cloves and old ginger, season with soy sauce, oyster sauce and tomato sauce, add 2 bowls of lukewarm water, cover the pot with a lid and screw it on tightly. Heat until the pot boils and steam comes out of the vent pipe, timed at 8