Material preparation: trotters, ginger, garlic, dried peppers, prickly ash, star anise, fragrant leaves, cinnamon, dried tangerine peel, cooking wine, tofu, soy sauce, salt, sugar, pepper and water starch.

1, prepare a pig's trotter, chop it into small pieces, cook it at home, and let the stall owner chop it for you and take it back.

2. Cut ginger into half pieces, pat garlic into six pieces, put them in a pot, and add a handful of dried red pepper, pepper, two star anises, two fragrant leaves, one cinnamon and two dried tangerines. Prepare a small pot, pour a spoonful of red and spicy tofu brain, and crush it with a spoon for later use.

3. Add water to the pot, add pig's trotters and add cooking wine. After the water is boiled, remove the floating foam on it, blanch it for 1 min, remove it and rinse it with cold water.

4, pour a little oil into the pot, add a spoonful of rock sugar to melt, turn on a small fire, stir with a spoon, and the sugar juice gradually turns into caramel. At this time, pour the trotters and turn over quickly.

5. After the pig's trotters are evenly colored, pour in the auxiliary materials just prepared, stir-fry aniseed, add cooking wine, a little soy sauce, stir-fry on medium fire 1 min, add water, soy sauce, salt, sugar and pepper to the pot, pour in the red and spicy bean curd, add a few shallots, cover the pot and stew for 50 minutes.

After 6.50 minutes, take out the trotters with chopsticks and set the plate.

7. Remove the residue of auxiliary materials from the pot, continue to turn on medium heat, hook in water starch, pour the soup on the pig's trotters after it is sticky, and finally sprinkle with chopped green onion and coriander. A Q-bomb soft glutinous braised pig's trotters is ready.