Cut the pork trotters into pieces and put them into a pot under cold water. Add 2 slices of ginger and 20 grams of cooking wine. Bring to a boil over high heat and skim off the floating residue. After three minutes, remove the pork knuckles and soak them in cold water (ice water) for 10 minutes, drain and set aside
Iron pot Add oil, add rock sugar, and heat over medium-low heat
After melting, turn to low heat and stir constantly
Add the pork knuckles as soon as they turn caramel color Stir-fry
(Be quick and don’t over-fry)
Pig hands are evenly colored
Add light soy sauce, dark soy sauce and oyster sauce and stir-fry for one minute, add water, bring to a boil over high heat and continue to cook for three minutes
Put soaked soybeans, a piece of ginger, Sichuan peppercorns, cloves (or star anise) into the electric pressure cooker
Move the pig hands in the iron potPut it into the electric pressure cooker, skin side down, and add the soup in the pot
Press for 30 minutes and simmer for 30 minutes
Already a soft finished product
Pour into the iron pot, Turn skin side down over high heat to collect the juice and season
Load the plate, take pictures, and start
