clean pig's feet and blanch for 2 minutes. After the scalded pig's trotters are taken out, they are washed again with cold water, and the blood foam is washed off. < P > Add an appropriate amount of cooking oil into the pot, and add rock sugar to stir-fry the sugar color for about 3 seconds until the rock sugar melts and the sugar water turns caramel color.

pour in the pig's feet and stir-fry over low heat until the pig's feet are evenly coated with sugar.

add star anise, fragrant leaves, onion and ginger, soy sauce, soy sauce, cooking wine and salt, stir-fry and color, and add hot water without pig's feet.

after boiling, turn to low heat, stew until the pig's feet can be easily poked through with chopsticks, and turn to high heat to collect juice until the soup is thick.

after the rice is cooked, keep the temperature for 1 minutes before opening it and serving out a bowl of rice.

Place the cooked pig's feet and add the blanched vegetables.

A good bowl of pig's feet rice needs marinade, and pour a spoonful of pig's feet marinade before serving.