Main ingredient: pork knuckles (front feet) a, buy when the boss to help burn off the pig hair scraped clean, and then break the edge of the chopped a few cut

Cleaned with water, the pot to put a small half a pot of water (submerged all the pig feet can be), boiling. Add the broken ginger and wine, throw the pig's feet in, boil, skim off the foam, pour out, rinse cool water. This is mainly to remove the blood and fishy smell, without this treatment will be a little tart and taste strange.

Washed pig's feet into the pressure cooker, add vinegar, sugar, salt, soy sauce (soy sauce coloring), five-spice powder, ginger, dry chili, a little water, cover the lid, open fire on the gas for about eight minutes to turn off the fire, deflate, frying pan fire, pouring out the pig's feet, try the taste, the amount of flavor, high-flame collection of juice, juice thickened with a little bit of sesame oil, pots and pans.

If you don't use a pressure cooker, you can use a casserole dish or a flat-bottomed non-stick pan. In addition to the seasonings mentioned above, add enough water to submerge all of the pork knuckles, cover with a lid, bring to a boil over high heat, and then slowly simmer over low heat until the meat is soft and rotten to the degree that you like it, and then collect the thickened juice over high heat. It takes longer, about an hour or so.