1

Wash the pig tails and put the cold water pot to boil, add appropriate amount of wine and continue to cook for five minutes.

2

The pig's tail out of the rinse.

3

Prepare ginger, garlic, star anise, cinnamon, sesame leaves, angelica, chili.

4

Heat a frying pan and add 2 tablespoons of sugar.

5

Simmer over low heat until the sugar dissolves.

6

Add ginger, garlic and other so spices.

7

Continue to simmer over low heat until the sugar bubbles.

8

Pour in a small half pot of boiling water.

9

Cut the pig's tail into two pieces and put it into the pot, so as to soak more to get the marinade (I marinated some chicken claws together), add the right amount of salt, a spoonful of soya sauce, a spoonful of cooking wine, and put in the chili.

10

Cover the pot and cook for about 30 minutes.

11

Brined pork tail.

12

Scoop out the pig tails and let them cool.

13

Slice and arrange on a plate