Material:

1. Chop pig's trotters into pieces;

2. Seasoning A: garlic, ginger, watercress, dried pepper, prickly ash, Amomum tsaoko, fragrant leaves, fennel, rhizoma kaempferiae and star anise;

seasoning b: cooking wine, soy sauce and chicken essence;

Practice:

1. Put oil in the pot, stir-fry garlic, ginger and watercress until the oil temperature is seven degrees hot, and then put the remaining materials in seasoning A into the pot and continue to stir-fry;

2. Then pour the trotters into the pot and stir fry;

3. After stir-frying for a while, add a proper amount of clear water (the amount of clear water does not exceed the trotters), and add seasoning B to adjust the taste;

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

5. Cover the pressure cooker with a lid and buckle the air valve. Bring the fire to a boil until the pressure cooker starts to steam, then turn to medium heat and continue to press it for 15-2 minutes to turn off the fire.

6. After turning off the fire, let the pressure cooker stand for 15 minutes until it doesn't steam any more, then open the lid and take out the braised trotters.

small reminder: although the safety factor of the pressure cooker is relatively high, you should be careful not to boil the water in the pot during use. After turning off the fire, you must wait for the pressure cooker to stop steaming before opening the lid;

the above is taken from the network.