1. Soak the soybeans in water one night in advance. Clean the pig's trotters. Put the hairy parts of the pig's trotters on the fire to brown, then gently scrape them with a knife. Wash the pig's trotters. Finally, blanch it in hot water and take it out.

2. Take it out and transfer it to the pressure cooker, add cooking wine, ginger, bay leaves (two pieces), and finally pour in water. Don’t use too much water, as long as it just covers the pig’s trotters, because After that, the water used to stew the pig's trotters is used directly for braising, and the soybeans are also put into the stew. Then close the lid and select the "meat trotters" mode for the pressure cooker and porridge for the rice cooker. Pig's trotters can easily become soft and rotten.

3. After stewing, the pig's trotters and soybeans will become soft and rotten. Pour the soup into a normal pot. Add dark soy sauce: light soy sauce = 1:2, and add two tablespoons. of sugar, an appropriate amount of salt, keep on medium heat, and cook until the juice is reduced.