What is the cooking term (verb) for making this dish?

The pig feet is cooked by heating with vapor in air-tight vessel.

1. Use oyster oil, black pepper and a spoonful of cooking wine to make the “black pepper sauce”; Cut the cleaned pig’s trotter into several pieces.

2. Put a little cooking oil into the wok; when heated, put the trotter pieces into the wok for frying.

3. Fry the trotter chops until they change color; put the “black pepper sauce” into the wok, so that the trotter chops become browner.

4. Put wine into the wok.

5. Add lukewarm water to submerge the trotter chops, use “medium fire” to boil the chops, then use “small fire” to “slow stew” the chops for about 2 hours.

6. Cut onions into small pieces while trotter is being cooked.

7. Get the trotter chops out from the wok, keep the sauce in a bowl.

8. Then we make the sauce by melting a piece of butter, then adding onion.

9. Add some grounded black pepper to bring out the flavor.

10. Put the sauce in the bowl back into the wok, and mix it with whipped cream.

11. Put the sauce over the trotter chops.

Add lukewarm water to submerge the trotter chops, use “medium fire” to boil the chops, then use “small fire” to “slow stew” the chops for about 2 hours.

Add lukewarm water to submerge the trotter chops, use “medium fire” to boil the chops, then use “small fire” to “slow stew” the chops for about 2 hours

Quote:

Add lukewarm water to submerge the trotter chops, use “medium fire” to boil the chops, then use “small fire” to “slow stew” the chops for about 2 hours

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Contrex says that I wrote the word "stew," but the Chinese word for this kind of cooking is "ju", done with the utensil covered to allow the content to be "steamed" for 2 hours also.