👨‍🍳 Cooking Steps

Step 1: Cut pork trotters into cubes and set aside. (I bought the bagged and sliced ​​mountain black pig pork trotters)

Step 2: Soak 100 grams of dry soybeans in advance.

Step 3: Put 2 star anise, 2 bay leaves, 20 Sichuan peppercorns, 1 gram of cumin, and 2 cloves into a tea bag and set aside.

Step 4: Prepare 4 slices of ginger, 1 small segment of scallions, 1 piece of cinnamon stick, 2 dry red chili peppers, and 10 grams of yellow rock sugar, set aside.

Step 5: Add water to the pot, pour cold water into the pork trotters, add 1 tablespoon of cooking wine, and blanch the water over high heat.

Step 6: Open water and skim off the scum, take out the hot water and rinse thoroughly and set aside.

Step 7: Pour the base oil into the hot pan and add the yellow rock sugar. Sauté until amber color.

Step 8: Add pork trotters, scallions, ginger, dried chili peppers, and cinnamon stick and stir-fry constantly.

Step 9: Add 20 grams of cooking wine, 15 grams of light soy sauce, 15 grams of yellow soybean paste oil, 15 grams of oyster sauce, and 15 grams of yellow soybean paste, stir-fry quickly and evenly.

Step 10: Add hot water to cover the pork trotters, add the ingredients bag, and bring to a boil.

Step 11: Pour the pork trotters into the casserole, bring to a boil over high heat, then simmer over low heat for 40 minutes, add the soybeans, and continue to simmer over low heat for another 50 minutes.

Step 12: Add salt and reduce the juice over high heat.

Step 13: When the soup becomes thick, turn off the heat.