1. Chop the sheep's feet into small pieces, put them into boiling water to blanch, and then fish them out to clean the blood froth and spare.

2. Add an appropriate amount of water to the pot, put the blanched sheep's hooves, add ginger, scallions, star anise, grass berries, cooking wine, boil and then turn to a low fire to simmer for 1-2 hours, until the sheep's hooves are rotten.

3. Fish out the boiled sheep's trotters, put them into a bowl, add appropriate amount of soy sauce and salt, mix well and put them on a plate.

4. In a separate pot, put in the appropriate amount of water, add the hot pepper, cook until the hot pepper is rotten.

5. Fish out the cooked chili powder, pass through the cool water again, drain and sprinkle on the lamb's feet.