Ingredients: pig's trotters: appropriate amount of auxiliary ingredients: water: ginger: appropriate amount of garlic: appropriate amount of vinegar: appropriate amount of star anise: appropriate amount of cinnamon: appropriate amount of sugar: appropriate amount of pepper: 20 grams

1. Put the pig's trotters Rinse it with water and put it into an electric pressure cooker for about fifteen to twenty minutes. The water must be full. This step is to remove the blood from the pig's trotters. You can also consider putting some vinegar and ginger in the water to remove it. Odor. When you boil the pot in this step, you will find that there will be a layer of foam on the water. Remove the water and foam, leaving the pig's trotters.

2. While the electric pressure cooker is working, prepare various seasonings. Cut the ginger and garlic, and mix the vinegar, star anise, and cinnamon.

3. Heat the oil in a pan, add sugar and stir-fry quickly. Put the pig's trotters into the pot and quickly color them, so that each pig's trotters turn bright red. After coloring, add ginger and garlic and stir-fry together.

4. Put the colored pig's trotters into the electric pressure cooker and add seasonings. Add water to the pot until it almost covers the pig's trotters. Don't forget to add salt. Press the electric pressure cooker for about 40 minutes.

5. After pressing the pig's trotters, don't rush to open the pressure cooker. Wait for about an hour and let the pig's trotters be covered again.

6. Is it braised in red? The key is redness and roasting. How can it be red without being roasted? Take out the pig's trotters and put them into the pot to collect the juice. This process takes about ten minutes. Add potatoes and pig trotters and stew together.

Ingredients: cut two pig trotters into pieces

Ingredients: add as much dried chili as you like, grass fruits, bay leaves, star anise, pepper and ginger slices, about ten pieces of rock sugar

Seasoning: 1 teaspoon of salt, 1/2 teaspoon of allspice powder, 1/2 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 3 tablespoons of cooking wine, 1/2 teaspoon of MSG

1 Prepare raw materials

2. Blanch pig trotters, Plug the hair clean, drain it and set aside.

3 Fried sugar color. Put oil in the pot, put the rock sugar in, stir it over low heat until it melts, then stop moving. Lower the heat and cook until it bubbles. Stir again.

4 Pour in the pig trotters and stir-fry evenly. The color in the picture 4 is evenly colored. To be safe, you can stir-fry for a while over medium heat. The more you stir-fry, the darker the color will be.

5 Add the spices and stir-fry until fragrant. Add the cooking wine first, pour it along the pot ring, then add light soy sauce, dark soy sauce, and five-spice powder, and stir-fry evenly.

6 Dilute with hot water.

7 Turn the saucepan, you can use a rice cooker, and simmer for one and a half to two hours. When simmering for an hour, add salt to taste.

8 Transfer the stewed pig's trotters to a wok, which is the kind of pot that can be turned over frequently. A non-stick pan will not cause the meat to change color, while an iron pot may cause the soup to turn a little black.

9. Reduce the juice over high heat. When the soup is thick, add some MSG.