Pork trotters are served with steamed broccoli and then flavored with fried dried shallots to make new flavors

Scallion Pork Hand:

01

Initial processing

1. Take 2 pig's trotters (weighing about 750 grams) and cut them into two, and then chop each half into 3 pieces of uniform size, blanch them in cold water and remove the controlled water. 2. Take 150 grams of peanut rice and soak for 10 hours, remove the plate, add 1 star anise, 5 grams of green onion, ginger and salt and steam for 1 hour.

02

Cooked processing

1. Pour 50 grams of salad oil into the pot, when it is 50% hot, add 20 grams of green onion and ginger, 2 octagonal 2 bursting pots, put in the pig's trotters, cook in 20 grams of high liquor and stir-fry incense, then add the seasonings (oyster sauce, Mitamei soy sauce 30 grams each, rib sauce 28 grams, red yeast rice 15 grams, chicken powder, rock sugar 10 grams each, monosodium glutamate 18 grams) Stir fry evenly, pour water over the pig's trotters, boil on high heat and pour into the pressure cooker, heat on high heat and then reduce the heat to 25 minutes, turn off the heat and disperse naturally. 2. Pour the pressed pig's trotters and steamed peanuts into the pot, collect the juice over low heat, and sprinkle 10 grams of fried dried green onion after leaving the pan.