Practice steps:

1. First, prepare a proper amount of dried peanuts and soak them in warm water for one hour. After soaking, remove the red coat from the peanuts.

Then two wild pig's trotters are heated and fried. This step is to remove fishy smell and residual pig hair. After baking (or frying), scrape off the blackened place, wash it with clear water and chop it into small pieces, and soak the kelp in a proper amount.

2. After chopping into small pieces, boil water in the pot, put cold water in the pig's trotters, and then add a proper amount of cooking wine to deodorize. After the water is boiled, remove the floating foam from the pot. Boil for about 2 minutes, fully boil the bleeding foam, then take it out and rinse it with water.

3. After simple preparation, stew the soup.

In order to control the temperature more accurately, we used an induction cooker today. Add water to the pot, add pig's trotters and kelp, turn on the power and simmer for 30 minutes.

When stewing, the grease inside the trotters will overflow. If you don't like being too greasy, you can remove the floating foam with a spoon. Pig's trotters soup should be rich in milky white, and the fire must be big when stewing, so that the nutrients can be analyzed and integrated into the soup. After 30 minutes, pour in peanuts and simmer slowly. Soak peanuts in advance and stew for 10 minutes.

When it is about 80% ripe, turn the heat down, cover the pot and stew for a while. When stewing, it will not mess up the soup and precipitate more nutrients. Stew for about two or three minutes, put a few red dates, and stew the sweetness of red dates. Then add the right amount of salt to adjust the bottom taste, and you can go out of the pot and plate. Sprinkle some medlar and serve delicious.