1, pig's trotters cleaned and blanched.

2, pressure cooker with cooking wine, star anise, ginger, scallions, moderate salt, pig's feet, water, began to spray heat and then turn to medium-low heat for 15 minutes off the fire.

3, until the heat is completely dissipated, take out the pig's feet, pick off the bones, fish out other debris, the bones and pressure cooker soup poured into another pot, pouring more water sprinkled with a little soy sauce to adjust the color and then sprinkled with some salt, cook until half of the soup is left, was a thick milky white turn off the fire.

4, take out the bones, put in the pick off the meat and skin of the pig's feet, continue to cook until the soup is not over the pig's feet almost 1 ? times turn off the fire, cool down and put into the refrigerator for at least 12 hours.

5, take out the slices, if you feel that the hoof jelly taste pouting enough, you can add the same amount of water and boil again, and then refrigerate again.

6, pig's feet jelly can be directly sliced and eaten, according to personal taste to make a good sauce, dipping, or directly dripping into the pig's feet jelly.