1. Material: 1 pork (back elbow). Seasoning: a little salad oil, 4g salt, appropriate amount of rock sugar, ginger 1 small piece, 5g garlic, 2 pieces of octagonal goose, pepper 1 piece, cinnamon 1 piece, appropriate amount of light soy sauce, appropriate amount of carved wine, fennel seeds 1 piece and fragrant leaves 2.

2. Wash the hooves, blanch the blood in a cold water pot and drain the water for later use.

3. Put water in another cauldron, bring to a boil, and add ginger, garlic, carved wine, pepper, cinnamon, star anise, garlic, fragrant leaves and fennel.

4. Take a clean pot, pour a little cooking oil, add a proper amount of rock sugar, start to stir-fry the sugar color, and slowly melt the rock sugar with a small fire.

5. When the rock sugar begins to turn golden yellow, keep the small fire unchanged and stir until it is sauce-colored and bubbles appear, then you can turn off the fire.

6. After the sugar color is almost cooled, pour it into the pot and then add the hooves.

7. Bring the pot to a boil and spray it with carved flowers and a little soy sauce.

8. Change it to medium and small fire 1.5 hours.

9. 1.5 hours later, add crystal sugar, salt, soy sauce and seasoning.

10, cover the pot, continue to stew 1 hour, and turn off the fire when the color becomes the most.