Braised pork trotter with peanut kernel


1 pork trotter

100 grams peanut kernel

2 star anise

1 cinnamon stick

2 dried red chilies

1 teaspoon black pepper

1 scallion

1 piece ginger, sliced

1 tablespoon cooking wine

1 tablespoon white sugar

2 tablespoons vegetable oil

1 teaspoon salt

1 green pepper, shredded


1. Cut the pork trotter into chunks


2. Drop the pork trotter in a skillet, pour some cold water in the skillet, heat the skillet over high heat, bring to a boil, boil for 5 minutes, take out the pork trotter, rinse with cold water


3. Slice the scallion


4. Heat another skillet over high heat, pour vegetable oil in the skillet, heat the oil until shimmering, pour white sugar in the skillet, stir until caramelized


5. Add the pork trotter in the skillet


6. Stir until fully coated


7. Add cooking wine, ginger, and scallion in the skillet, stir until fragrant


8. Pour some water in the skillet, until fully submerged, add star anise, dried red chilies, black peppers, and cinnamon stick in the skillet


9. Pour peanut kernels in the skillet, season with salt


10. Heat the skillet over high heat, bring to a boil


11. Turn down to low heat, cover the skillet with the lid, stew for 1 hour


12. Remove the lid, turn up to high heat


13. Thicken the soup


14. Once thickened, serve, top with the green pepper