Braised pork trotters with peanuts and mushrooms

Overview

How to cook Braised pork trotters with peanuts and mushrooms at home

Wash the mushrooms and soak them in warm water.
Cut the pig's trotters into small pieces when you buy them and wash them with clean water.
Blanch.
When the water boils, turn off the heat immediately and wash away the floating residue.
Washed pig's trotters.
Soak peanuts in warm water to remove astringency. Drain and set aside.
Cut the soaked mushrooms into small pieces. Cut a few more slices of ginger.
Put a little oil in the pot and heat the ginger slices until fragrant.
Pour in the pork trotters and stir-fry evenly.
Pour in one tablespoon of light soy sauce and half a tablespoon of dark soy sauce.
Stir-fry until colored.
Take it out of the pot and have it ready.
Pressure cooker to boil water. Pour in the water used to soak the mushrooms.
Leave a little oil at the bottom of the pot, stir-fry the mushrooms a few times, and add some soy sauce.
After the water boils, pour the pig trotters into the pressure cooker.
Add the fried mushrooms together.
After adding the peanuts, add a little more water to cover the ingredients. Add another two tablespoons of light soy sauce.
Cover and simmer until steaming, another 40 minutes. If you like it harder, you can do it for 30 minutes.
Wait until the gas is gone before opening the lid, add an appropriate amount of salt according to taste, and reduce the sauce over high heat until the soup thickens.