1 pair of pig's trotters, 1 pair of ginger, 1 large scallion, 1 garlic and 3 cloves of seasoning: star anise (aniseed), 4 Chinese prickly ash, 4 tangerine peel (about the size of 2 1 yuan coins), 2 Amomum tsaoko, 1 cinnamon (about the middle finger size), 2 fragrant leaves, 3 dried red peppers, 2 tablespoons of cooking wine (3ml), 2 tablespoons of soy sauce (3ml) and 3 tablespoons of soy sauce (45ml). Pour water into the pot, boil over high fire, blanch pig's trotters for 5 minutes, remove, rinse and drain for later use. (If there is hair on the pig's trotters, you can burn the pig's hair on the surface of the pig's trotters at this time. But usually we buy pig's trotters in the supermarket, and the hair has been removed very cleanly.)

2) Peel the ginger and cut it into pieces, cut the green onion into 5cm long pieces, peel the garlic and pat it with a knife, but don't break it.

3) pour oil into a non-stick pan, and when the oil is heated to 5% heat by high fire, pour onion, ginger, garlic, star anise, pepper, dried tangerine peel, tsaoko, cinnamon, fragrant leaves and dried pepper, stir-fry until fragrant, add pig's trotters, and then cook cooking wine.

4) Pour in soy sauce and soy sauce, and turn the pig's trotters with a shovel to make the color of soy sauce evenly cover the pig's hands. Pour boiling water, add sugar, cover and simmer for 1 and a half hours.

5) finally, open the lid, add the crystal sugar and salt, stir well, then turn to high fire and cook for 1 minutes. When the crystal sugar is completely melted, the soup will slowly dry up.