2. Pork knuckle blanching (flying water).

3. Pork knuckles in cold water, cleaned.

4. Peanuts soaked in advance, ginger peeled and shredded.

5. Nanmai crushed with the back of a spoon.

6. Put salt, soy sauce, sugar, into the nanmilk and mix well.

7. pot hot, put pork knuckles, peanuts, ginger, high heat stir fry for a few moments, low heat stir fry until the material dry body (pot hot when you do not need to put the oil, put the oil will be very greasy).

8. Pour in the sauce, stir fry over low heat, stir fry until you smell the aroma.

9. Add the right amount of water (one-time add enough, add water will affect the taste, loss of nutrients), high-fire boil, low-fire slow simmer until the juice is thick (about 30 minutes or so).

10. Large fire juice, you can eat.