Details of ingredients: 2000 grams of hooves; Onion, dried tangerine peel, salt, ginger slices and garlic; Illicium verum, fennel and fragrant leaves; Cooking wine, sugar and chicken essence are appropriate; The making steps of sauce trotters are as follows:
1. Wash pig's trotters, divide each pig's trotters into four parts, then cut them in boiling water, and then pick them up and wash them for later use.
2. Slice the ginger and peel the garlic in half from the middle (this dish is heavy in taste, and the amount of ginger and garlic should not be less)
3. Heat the oil in the pot to the 6th floor, pour in Sichuan spicy bean paste and stir-fry until it is dry, then add ginger, garlic, spices, dried peppers and prickly ash, stir-fry with low fire to give a fragrance, then add water, and after boiling, add salt, a little sugar and soy sauce in turn (just the right amount, as long as the soup turns red).
4. Use a small amount of beer, then put the prepared pig's trotters in the pot, simmer until they are soft, then pick them up and put them in a container, then boil the soup with strong fire, remove all kinds of seasonings inside, add monosodium glutamate, pour in water starch, then pour the juice on the pig's trotters, and finally sprinkle chopped green onion to eat out of the pot.
Note: trotters need to be stewed for a long time. After the pigskin becomes soft and sticky, it is easy to stick to the bottom of the pot. If it is made in a non-stick pan, it will keep the pig's hoof skin intact better than an iron pan.