1, ingredients: pig's feet, June fresh soy sauce, balsamic vinegar, oyster sauce, rock sugar, beer, cooking oil, barbecue powder, ginger, cinnamon, star anise, peppercorns, sesame leaves, licorice, cloves, Angelica dahurica, licorice, pepper, dried chili.

2, pig's feet clean, with a knife to remove the residual pig hair. Sit in a pot of water, pour a little cooking wine, a few slices of ginger, pig's feet in cold water, boil for about five minutes off the fire.

3, blanch cooked pig's feet into the basin, cold water to wash the foam.

4, put oil in the pot, rock sugar into the fried sugar color, and then poured into the cleaned pig's feet, fried on the color of a large piece of ginger, the cleaned spices (star anise, cinnamon, cloves, dahurica, leaves, licorice, peppercorns, dried chili peppercorns, pepper grains) put into the stir-fry. Stir fry the flavor, add wine, balsamic vinegar, then put the soy sauce (no salt, soy sauce can be more) and oyster sauce.

5, all the seasonings into the stir-fry evenly, the color is relatively light, do not have to rush, and do not need to put the old soy sauce. Continue to stir fry for a few minutes, and then pour a bottle of beer into it, cover the pot and cook on medium heat for five or six minutes.

6, the pig's feet slowly color, the soup half of the time off the fire, and then the pig's feet and soup together into the electric pressure cooker, pressure for about 30 minutes.

7, the cooked pig's trotters clip out, baking tray covered with greaseproof paper, with the skin side up, evenly placed on the baking tray, upper and lower heat 180 or 200 degrees, into the oven to bake for a quarter of an hour to take out the barbecue powder evenly sprinkled on the top and then into the oven, and continue to bake for 5 minutes. Like a little charred can be appropriate to extend the time. After baking, install the disk sprinkled with chopped parsley or chopped green onions.