1. Material: 200g of potatoes, 500g of fresh trotters, 6 pieces of ginger 1 0g, star anise, rock sugar10g, a little salt, a proper amount of soy sauce, 2 teaspoons of rice wine, and 0/teaspoon of white vinegar/kloc.

2. Prepare 2 potatoes.

3. Peel the potatoes and cut them into square thick slices, then soak them in clear water.

4. Scrape pig's trotters, wash them, chop them up, blanch them in a pot for 5 minutes (cold water into the pot), and remove them for later use.

5, the hot oil in the pot first sauté ed the octagonal ginger.

6. Season the spices, then fry the trotters to dryness, add 2 teaspoons of rice wine (cooking wine is also acceptable), appropriate amount of rock sugar, appropriate amount of soy sauce, soy sauce and salt, then inject 5 bowls of warm water, boil over high fire and stew over low fire for 20 minutes.

7. Simmer the trotters for 20 minutes and turn to low heat for 20 minutes. At this time, put the potatoes in the pot and continue to simmer 10 minutes until the juice is collected. Potatoes suck juice and cook easily. Stewing pig's trotters too early will finish the salty taste. If you like to eat soft trotters, it is recommended to cook them in a pressure cooker before pouring them into a wok. Before stewing potatoes and pig's trotters, cook some chicken essence, turn it over and serve.

8. After stewing for 50 minutes, the potato trotters are finally out of the pot.