1.

Boil water, add the trotters and cook each side until done, skim off the floating bits and fish out. Almost all meats (except seafood fish) should have this step in the cooking process.

2.

Wash the pan and dry it out over high heat. Change to low heat, add oil and sugar, slowly burn the sauce color. If you are not sure about the sugar, you can start with a small amount, not enough to make up with soy sauce.

3.

When the sugar is all melted and excellent, add the hooves. Note that each side of the hoof should be coated with sugar color.

4.

Put in the pre-prepared seasoning, stir fry, medium heat. Don't put too much seasoning, just a small slice of each.

5.

After stir-frying, add the old pumpkin to adjust the color. Add soy sauce, oyster sauce, salt, sugar to taste, and finally add the right amount of water and boil. Transfer to the pressure cooker, select the meat ribs function, time about 40 minutes. Or you can use a casserole stew, it will take an hour to an hour and a half.

6.

At the end of cooking, use the high heat juicing function to collect the juices. If you are using a casserole, wait for the hooves to simmer and then turn up the heat to reduce the juices. The purpose is to make the flavor of the hooves more intense, while the soup is also thicker and looks more points.

7.

Plating, put a little cilantro, or scallions, can be. Dark-colored marinade, with verdant decorative vegetables, make the dish more attractive.