1, trotters selection: When buying trotters, you need to choose formal channels to avoid buying dead or sick pigs. When choosing pig's trotters, choose pig's trotters with blood. If the color is pure white and white, don't buy it. Pure white pig's trotters are either stale or rinsed with chemical materials (to remove odor).

2. Disposal of pig's trotters: The pig's trotters are taken out according to the above method, and then reserved.

3. Material preparation: Soak peanuts for 3 hours in advance, slice ginger and wash medlar for later use.

4. Production process: add twice as much water as pig's trotters into the casserole, add two pieces of pig's trotters, peanuts and ginger slices after the water boils, and cook with strong fire. If there is floating powder on the surface, skim the floating powder, then turn to low heat, keep the noodle soup rolling for about 90 minutes, and add a little salt to taste after 90 minutes.

Production skills:

1. It's a very important process to make peanut trotters soup to remove fishy trotters, so you really can't be sloppy when dealing with trotters, so the peanut trotters soup will taste better.

2. Change the water more during the soaking process of peanuts, because peanuts will fade and avoid stains in the boiled soup.

3. Peanut trotters soup can add a little soybean, which can make the soup taste and taste better and the soup color will be whiter.