Ingredients

　　Pig's feet500g

　　Mung beans100g

Oil as needed

Salt as needed

　　Star AniseCinnamon bark 1 piece

Scallions as needed

Ginger as needed

　　Dried Sichuan pepper 5 gramsChili peppers

Pickled chili 1 tablespoon

　　Soy sauce as needed5g

Shaoxing wine as needed

　　Rock sugar as neededMethod to make Spicy and numbing pig's feet stewed with mung beans

1. Chop the pig's feet into pieces, soak in clear water for 2 hours to remove blood.

2. Boil the soaked pig's feet,

3. After boiling the pig's feet, rinse them under cold water to remove any remaining blood clots and pat dry.

4. Prepare dried Sichuan pepper, chili peppers, scallion pieces, and ginger slices.5. Heat oil in a wok, stir-fry the drained pig's feet until slightly golden brown, then remove.6. Leave some oil in the wok, add the dried Sichuan pepper and chili peppers to stir-fry until fragrant.

7. Add the pickled chili and scallions, ginger, star anise, and cinnamon bark, stir-fry together.

8. Return the stir-fried pig's feet to the wok and mix well.9. Stir-fry with soy sauce, rock sugar, and Shaoxing wine for a moment.

10. Pour in enough water to cover the pig's feet in a large pot.

Large

Boil over high heat,

3. Switch to low heat and simmer for one hour.

11. Add salt and the pre-soaked mung beans, then continue to simmer on low heat for another 30 minutes.

12. Transfer back to the wok and reduce the sauce until thickened before serving.

TipDo not use too much oil when stir-frying the pig's feet, otherwise it will be greasy.Burn the dried chiliOpen, simmer on low heat for one hour.

11.Add salt and soaked yellow beans, then simmer on low heat for 30 minutes.

12.Return to the wok, reduce sauce until dry.

Tips

Do not use too much oil when stir-frying the pig's feet; otherwise, it will be too greasy.