Ingredients] One pig's foot, 15 grams each of green onion and ginger slices, 20 grams of cooking wine, 6 grams of refined salt, 4 grams of white sugar, a little color, 20 grams of water starch, and 5 grams of sesame oil.

[Preparation method]

1. Scrape the fine hairs on the skin of the pig's feet, remove the edges of the minced meat, and arrange it into a round shape; cut the red meat surface with a knife to a depth of about 2 cm and make a cross Knife pattern.

2. Add onions, ginger, aniseed, sugar, soy sauce, cooking wine, boiling water, put the pig's feet into the pot, the soup should cover the pig's feet. Bring to a boil over high heat and skim off If the blood foam is cooked, simmer over low heat until mature, take it out, and skim off the oily foam from the original soup.

3. Put the pig's feet skin side down into a large steaming bowl, add salt, sugar, and cook Put the original juice in the drawer, steam it over high heat until crispy and put it out; drain the original juice into a spoon, put the pig's feet skin side up into a large flat plate.

4. Bring the original juice in the spoon to a boil over high heat, Thicken the gravy with water starch, drizzle with sesame oil, and pour it on the pig's feet.

[Characteristics] Crispy, fragrant but not greasy, mellow taste, ruddy color,