Braised Pig Trotters with Chicken Feet (Big Hand Holds Little Hand) Exclusive

Ginger slices, star anise, cinnamon sticks, and bay leaves set aside.

Wash the loofah and remove the skin.

Blanch the chicken feet and pig trotters in cold water to remove blood, then rinse clean.

Heat oil in a pot and add the spices to fry until fragrant.

Add the chicken feet and pig trotters.

Stir-fry evenly.

Add an appropriate amount of oyster sauce, light soy sauce, and dark soy sauce.

Stir-fry evenly until the color is uniform and the flavors are absorbed.

Take out the fried chicken feet first.

Transfer the pig's feet into a pressure cooker and add an appropriate amount of water.

Cover and bring to a boil over high heat, then cook for twenty minutes after it starts steaming.

The braised pork trotters are already very tender and glutinous.

Add the stir-fried chicken feet.

Stir it a bit, cover it, and continue cooking in the pressure cooker on high heat for four to five minutes.

Remove the braised pig trotters and chicken feet and set them aside.

Smash and chop the garlic, set aside.

Heat oil in a pan and stir-fry the minced garlic until fragrant.

Add the chopped chili.

Stir-fry evenly until fragrant.

Add the pig's trotters and chicken feet.

Stir-fry evenly.

Add the original broth.

Bring to a boil over high heat, then simmer until the flavors are absorbed.

Finished product.

Finished product.