When buying pig's trotters, let the butcher burn the fur with a musket and then chop it into big pieces. These are not easy to handle at home. Take it back and put it in a pot with cold water. Put a few slices of ginger and a spoonful of cooking wine to remove the fishy smell, boil it for two minutes, remove it and drain it for later use.

Prepare a wok, pour a little salad oil, when the oil temperature comes up, pour the trotters into the wok and stir-fry until the skin is slightly yellow, add ginger slices, dried peppers, cinnamon, star anise and fragrant leaves, stir-fry until the fragrance overflows, add a spoonful of cooking wine to remove the fishy smell, then add a small piece of crystal sugar and a spoonful of soy sauce, and stir-fry the trotters with a small torch until they change color.

Then add boiling water, the water level is not higher than pig's trotters, add a spoonful of light soy sauce to taste, cover the pot and stew for 10 minutes.

10 minutes later, pour the pig's trotters together with the soup into the pressure cooker. After the pressure cooker is filled with water, simmer for 30 minutes. After the pig's trotters are cooked and crushed, they are poured into the cauldron, and the soup is boiled tightly with high fire, and then the pot can be served.