1. Cut pig trotters into pieces;

2. Seasoning A: garlic, ginger, watercress, dried chili pepper , peppercorns, grass fruits, bay leaves, fennel, sauna, star anise;

Seasoning B: cooking wine, dark soy sauce, chicken essence;

Production process

1. Add oil to the pot. When the oil is hot, stir-fry the garlic, ginger and watercress until fragrant. Then add the remaining ingredients in Seasoning A into the pot and continue to stir-fry;

2 , then pour the pig's trotters into the pot and stir-fry;

3. After stir-frying for a while, add an appropriate amount of water to the simmering pot (the amount of water is enough to cover the pig's trotters), add seasoning B and adjust

4. Take a clean pressure cooker and pour the pig's trotters from the pot in Step 2 into the pressure cooker;

5. Cover the pressure cooker with a lid and close the air valve. Bring to a boil over high heat until the pressure cooker starts to steam, then turn to medium heat and continue to cook for 15-20 minutes;

6. After turning off the heat, let the pressure cooker sit for 15 minutes until it stops steaming and then uncover the pot. Cover and serve the braised pork trotters.

Tips:

1. When frying the sugar color, it does not need to be as red as caramel. It means that the color is all brown and there are no white rock sugar crystals. Then When small bubbles start to appear, you can pour it. At this time, you have five seconds for you to judge. Will not suffer.

2. Delicious meat dishes are not obtained by opportunism. They must be stewed slowly and slowly. The rice cooker is very good, but the juice must be collected.

3. Add salt, don’t add it at the beginning, otherwise the meat will be tough. Also, add boiling water, either boiling or hot water. Never mix it with cold water. Cold water tends to smell fishy.

4. As for spices, grass fruits and bay leaves are essential for stewed meat. You can find dry goods in supermarkets or vegetable markets. Prepare a store at home to add flavor to stewed meat, which is especially delicious. The addition of Sichuan peppercorns is also a highlight.

Ingredients: pig trotters, peanuts

Accessories: rock sugar, ginger, green onions, star anise, cinnamon, bay leaves, soy sauce, cooking wine, salt, pepper, water

Production process

1. Chop the pig's trotters into pieces and boil them with water. Then wash with cold water.

2. Put the pig's trotters, peanuts, ginger, star anise, cinnamon, bay leaves, pepper and salt into the pressure cooker, and add water until the pig's trotters are almost covered. Wait for the steam to simmer for 15 minutes. At this time, you can easily insert chopsticks into the pig's trotters.

3 Clip out the pig's trotters separately and let them dry for later use.

4. Put the rock sugar in a pot and simmer over low heat. When it turns yellow-brown, immediately add soy sauce and cooking wine to prevent the paste from becoming bitter. Then pour in the pig's trotters and stir-fry.

5. Stir-fry evenly and add the soup used to cook the pig's trotters, including peanuts, and add an appropriate amount of water until the pig's trotters are covered. Simmer over high heat to reduce the juice. At this point, you can remove all the spices used to stew the pig's trotters.

6. Add green onions and salt to taste, and serve.