material

8 pig feet (about 6000 grams). Seasoning rock sugar 1 000g, cooking wine 500g, star anise10g, rhizoma kaempferiae 5g, fragrant leaves 3g, spice bag1(fennel 3g, tsaoko 8g, licorice 5g, clove 2g, nutmeg 4g, galangal 5g, grosvenor momordica 2g, Amomum villosum. 20g of chicken essence, 0/5kg of fresh soup/kloc-0, 5g of pepper/kloc-0, 2g of qingyan Shuanghua vinegar12g (which can be replaced by sweet vinegar such as Zhenjiang balsamic vinegar), 5g of Jiang Mo and 8g of chopped green onion.

working methods

1. Burn the pig's trotters until they are brown, then soak them in clean water, scrape off the burnt skin, clean the dirt, cut them in half, blanch them in boiling water 10 minute, take them out and let them cool for later use.

2. Heat the pot, stir-fry the rock sugar until brown, add fresh soup, cooking wine, chicken essence, ginger, onion and salt, put the spice bag into the soup, and add the washed pig's trotters to stew for 3-4 hours.

3. Take a bowl, add pepper, double flower vinegar, Jiang Mo and chopped green onion as dipping sauce, and eat it with pickled trotters.