Peel and slice ginger, mince the garlic for later use.

Mix well together soy sauce, Huadiao wine, red bean curd, and Chinese bean sauce.

Put pork leg and pork hock in a pot, put 3 slices of ginger, pour water until the pork is covered, and bring to a boil. Continue to cook for 5 more minutes after the water has boiled.

Clean the pork and place it on a strainer to drain the excess water.

Heat oil in a wok, sauté minced garlic and ginger slices.

Put the pork in and stir fry, add in the mixed well seasoning, and rock sugar.

After sautéing, turn off the heat, transfer the pork into a pressure cooker. (If you use a wok to cook, add water to cover the pork, then simmer until the soup is thick)

Finally put in a bunch of green onions, cook in a pressure cooker for 20 minutes and wait for the steam to finish releasing.