1. Reserve 100g round mushrooms for slicing, dice the rest (1 open 6). Chop the yellow onion (the size of a small fingernail) and mince the garlic.

2, medium heat pan, melt about 40g of butter, sauté the diced mushrooms, onion and garlic, careful not to burn, slowly sauté until golden, turn up the heat, pour in the dry white or sherry, while scraping the bottom of the pan while concentrating the boil until almost completely evaporated. Pour in the vegetable stock or water, bring to the boil, turn down the heat and cook covered for 15-20 minutes. Boil the pig's trotters in water to remove the bloody foam and drain. Heat the oil in a cold pan, pour in the rock sugar and slowly stir-fry over low heat until it melts. Pour in ginger and pig's trotters, and stir-fry until the skin is golden brown and the color of sugar hangs on the surface.

3, do the first step at the same time in another pot of boiling light cream, turn the heat down to concentrate to almost 1/3, halfway through the attention from time to time to stir scraping the bottom, and always pay attention to the fire is not too big, otherwise it is very easy to pounce on the pot.

4. Pour the thickened light cream into the mushroom broth, not all at once, add some to check the consistency, and adjust the consistency to your liking, then season with salt and white pepper. Keep the heat low and cook for another 5 minutes, then turn off the heat and strain through a strainer, do not strain the residue.

5, brown sugar, jujubes, soy sauce, green onions, star anise, grass berries, cardamom, sesame seeds, garlic, dry chili pepper Pour into the pressure cooker, and then add water that can just miss the pig's trotters, will be the side of the pig's trotters just fried on the color of sugar poured in. Close the lid of the pressure cooker and the safety valve, and cook on high heat until the pot "gas", then turn off the heat and press for 30 minutes. Wait for the gas to finish and then open the lid, remember to remember!

6, all the ingredients in the pressure cooker and then move into the frying pan, pour thirteen spices, medium heat until the juice becomes sticky, during the salt to taste adjustable saltiness. Pour in sesame oil before leaving the pot.