Pork Feet 500g

Supplements

Peanuts 100g

Flower Diao wine a little

Anise a little

Icing Sugar a little

Guillotine Peel a little

Ginger 10g

Scallion 15g

Seasoning

Salt a little

Material wine 20g

Aromatic oil in moderation

500g of stock

Vegetable oil in moderation

How to make peanut and pork knuckle casserole

1. Pour the water into the pot, boil with high heat, then throw the pork knuckle into the pot and cook it for half an hour on high heat, this is to remove the blood water and fishy flavor.　

2. Fish up the pork knuckle, start chopping blocks, this time the pork knuckle is very good chopping, along the pig's toe with skillful chopping, it is said that experienced masters can be chopped to the end. Bought back from the Carrefour supermarket, has been split, it saves this one hand order, but also need to cut it across, but also good to do, along the bone joints everything on the open.　

3. Chop pork knuckles when another pot of cold water to steam open, and then again throw the pork knuckles down the pot, this time to put ginger, scallion, yellow wine and the right amount of salt, you can add some monosodium glutamate (MSG), don't like it can be left out. Cook for half an hour, this process is also to remove the cold and fishy pig's knuckles. Prepare water and ice cubes at the same time while cooking.　

4. Pork knuckles fished out, immediately into the ice water mixture, this step is to let the pork knuckles tighten, ice good after fishing, the best can be in the chopping board popped up half a foot high oh. The pork knuckles are already sizzling. But that's just the beginning of the dish.　

5. After the pork knuckles are completely cooled, pour oil in the pan, when the oil is six or seven minutes hot, put the pork knuckles into the pan, frying until the color changes slightly, oil control removed. This step is to remove the pork knuckle block oil, to achieve fat but not greasy.　

6. Pour new oil into the pot, add ginger and scallions, pour pork knuckles into the pot, add yellow wine, sugar, salt, soy sauce and stir-fry for a few moments, pour in water to submerge the pork knuckles, and rely on the juice on warm fire.　

7. Soup absorption, pork knuckles beautiful color. Fish up a bowl, covered with peanuts (peanuts have been soaked for a while), and then into the ginger, green onion, a little oil, the right amount of salt, high-flame steam over water.　

8. Steam fifteen minutes, found that the peanuts are not cooked, can be extended to thirty minutes. Set aside, the flavor of peanuts into the pork knuckle.　

9. Pour a little oil in the pot, to nine mature, and then pour into the sesame oil, the heat immediately gasification of the sesame oil, an aroma rushed out, the oil poured into the freshly steamed pork hands

10.