Pork knuckle, about one and a half kilograms, 1 stick of garlic, 3 pieces of ginger, 3 cloves of garlic, 1 star anise, 1 piece of tangerine peel

Seasoning: 2 tablespoons of sugar, 2 tablespoons of water, soy sauce, 1 teaspoon of soya sauce, yellow wine

Methods

01 Wash the pork knuckles and chop them into big pieces

02 Heat warm water in a pot, put the pork knuckles in the pot and boil them until the bubbles float, and rinse them with cool water. Rinse well with cool water and clip the pig's hairs with a brow folder.

03 In a frying pan, heat a small amount of oil and stir-fry the pork knuckles for about five minutes. (This is to remove the oil from the pork skin, and the skin is more Q after frying.)

04 In a frying pan, put two tablespoons of sugar and two tablespoons of water, stir-fry the sugar color, and cook it until it turns yellow.

05 The fried pork knuckle is again poured into the sugar-colored pan, stir-frying until all the sticky sugar color served.

06 Cooking pot, put the fried pork knuckles, garlic, scallions, ginger, soy sauce, soy sauce, yellow wine, star anise, orange peel and other seasonings. Put less seasoning water just under the amount of pig's feet. (Adjust to the salinity of the marinade soup than the general cooking soup to be a little salty)

07 large fire boil, turn to medium-low heat and cook for ten minutes, turn to small fire and cook slowly to the juice left at the bottom of the pot can be closed fire.