Ingredients:Pig's feet2 pieces, fermented tofu 1 piece, spring onionginger,star anise2 pieces, cassia bark 1 piece, whitevinegar1 tablespoon, cooking wine 2 teaspoons,sugar2 teaspoons,

Makes:

1 Soak the pig's feet in clear water for 15 minutes. Addwhite vinegar1 tablespoon to the water. Use a knife to remove any residual hair from the pig's feet, then cut the spring onion and ginger into pieces.

2 Rinse off the pig's feet and blanch them twice in boiling water to remove blood clots and impurities before rinsing clean.3 Wash the pig's feet and place them in a pressure cooker with star anise, cinnamon, spring onion, ginger. Add 2 teaspoons of cooking wine, 2 teaspoons of dark soy sauce, andsoy sauce

1 teaspoon. Crush and add the fermented tofu along with its juice, then add 2 teaspoons of sugar and finally 1 large bowl of water.4 Cover the pressure cooker and cook for about an hour. Transfer the cooked pig's feet and soup to a frying pan, continue cooking for another 15 minutes while constantly pouring the soup over the pig's feet until it thickens, then serve.Tips:

1 The pig's feet may have residual hair, which must be removed with a knife. Using white vinegar can remove dirt and fishy smell from the pig's feet.

2 Blanching the pig's feet removes blood clots and impurities to ensure better taste.

3 Using a pressure cooker saves time and fuel; it is twice as efficient as an ordinary pot, making the cooked pig's feet soft and falling off the bone.

4 A disadvantage of using a pressure cooker is that too much soup is produced. The pig's feet should be cooked in a frying pan while adding the soup to thicken it, giving the pig's feet a

red color

and rich taste.Pig's foot soupToo much, finally add to the wok, simmer while pouring the juice, coloring the pig's feet redDatesRed, rich in flavor