1. Soak pig's trotters in clean water for about 2 hours to remove blood.
Second, after soaking hooves, put water and dried tangerine peel in the pot and soak for more than 30 minutes.
Third, wash the soaked hooves, put them in a pot soaked in dried tangerine peel, boil for about 2 minutes, and turn off the heat.
Fourth, prepare broth, aniseed, cinnamon, onion and ginger slices at the same time.
5. Wash the cooked hooves with clear water again.
6. Stir-fry the sugar color: put a proper amount of oil in the pot, add rock sugar, and stir fry over low heat until brown.
Seven, put the washed hooves, stir fry repeatedly, and color.
Eight, when the hoof skin is colored, add aniseed, cinnamon, onion and ginger.
9. After stir-frying, add a proper amount of bean paste and continue to stir-fry, so that the sauce is evenly wrapped on the hoof.
Ten, add the soup stock.
Eleven, after boiling, skim the floating foam and add salt to taste.
Twelve, simmer for about 90 minutes. Turn the hoof three times to ensure the taste.
Thirteen, stew until the hoof is soft and rotten, you can get out of the pot.