1. Spiced trotters, ingredients: trotters, star anise, tsaoko, fragrant leaves, cloves, cumin grains, cinnamon, dried peppers, rock sugar, soy sauce, soy sauce, rock sugar, salt, cooking wine and edible oil. Cut pig's trotters in half and wash them. Put the cooking wine into the cold water in the pot to remove the fishy smell. Boil 10 minutes. Pick up the floating foam and wash it for later use. Heat oil in a pot, add crystal sugar and stir-fry until the sugar color is brown, pour in clear water, add star anise, Amomum tsaoko, fragrant leaves, clove, cumin, cinnamon, dried pepper, crystal sugar, soy sauce, crystal sugar and salt to taste, add pig's trotters to boil and turn to low heat for one hour.

2. Press pig's trotters with pot sauce. Ingredients: 500g of trotters, 80g of rock sugar, ginger slices10g, 3g of dried chili, 0g of onion15g, sauce100g, salt, chicken essence, cooking wine and light soy sauce. Cut pig's trotters into pieces with the same size, then pour cold water into the pot, add pig's trotters, ginger slices, onion segments and dried Chili segments, boil the cooking wine with slow fire, then skim off the floating foam, take it out and rinse it for later use. Boil the steam in the pot, pour in the oil, turn on a small fire, pour in the crystal sugar, stir-fry until the crystal sugar turns red, then pour in the pig's trotters, stir-fry evenly, add the ginger slices, onion segments and dried peppers, stir-fry for a while, add the light soy sauce and cook, and mix in a little light soy sauce. At this time, clean water is injected and spread on the pig's trotters. Bring the fire to a boil, pour in the sauce and cook for ten minutes. Take a pressure cooker, pour all the pig's feet into it, cover the pot, cook over high heat, and then turn to low heat for 20 minutes until the pig's feet are soft and rotten.

3. Spicy trotters are spicy and soft, and the entrance is unforgettable. Ingredients: 400g of trotters, 30g of Pixian bean paste, 65438 ginger onion+00g of millet pepper, 2g of star anise, geranium, cinnamon, angelica dahurica, 2g of dried hawthorn, dried Chili, red rice flour, 80g of rock sugar, salt, chicken essence, cooking wine, vinegar and dried Chili. Pour chopped pig's trotters into a bowl, inject half water and half white vinegar, spread them on the pig's trotters and soak them for one hour. Pour clean water into the pot, put pig's trotters, onion ginger, and dried peppers into cold water, boil with slow fire, then skim the floating foam, take out the pig's trotters, rinse off the impurities on the surface, take a pressure cooker, pour in the pig's trotters, then add water and red rice flour, cover and turn to low heat for half an hour. Make the pig's feet soft and uniform in color. Pour an appropriate amount of oil into the pot, turn on a small fire, pour in rock sugar, and keep stirring until the rock sugar is completely melted, and the color is reddish brown, resulting in bubbles. Then pour Pixian bean paste, stir-fry to release the fragrance of Pixian bean paste, add spice, onion and ginger, stir-fry for a while, inject enough water, boil over high heat for five minutes, and then add rock sugar to cook for a while. Finally, open the fire and collect the juice to taste. Set the plate for decoration.