1. Split the trotters from the middle, scald them with boiling water, scrape off the floating skin, remove the hair, wash them, and stain them with wine and soy sauce for half an hour.

2. Heat the oil to slightly fry the ginger slices, put in the hoof, fry until the skin turns golden yellow, add water, cinnamon, fennel, peanuts, soy sauce, white sugar and yellow wine, boil over high heat, skim off the floating foam, and simmer for about 2.5 hours instead.