Pork trotters braised with ground eggs

1. Two eggs on the ground.

2. Chop the pig feet into pieces and wash the fur clean.

3. Cut scallions into sections, pat ginger and garlic with a knife to loosen, and set aside various spices (thirteen spices can be used as substitutes).

4. Heat the oil in a wok until 50-60% hot, then add the ground egg chunks and fry them (cut the ground egg into thick elephant eye slices of non-standard size).

5. Remove the control oil.

6. Leave some bottom oil and stir fry over low heat to prevent sticking to the pan.

7. Add soy sauce and rock sugar and stir fry until colored. Add sweet bean sauce and stir fry until 80% cooked.

8. Put pig feet, scallions, ginger, garlic, Sichuan peppercorns, salt, ground eggs, and old soup (if there is no old soup, water can be used as a substitute) into a pressure cooker.

9. Stew for twenty minutes.

10. Add monosodium glutamate, remove from the pot and put into a bowl.