Add half a bottle of old white wine, add pig's feet, soy sauce a little ginger, simmer for 30 minutes, turn off the fire and soak for 30 minutes. You can add a packet of second sister spices, which is available online, and you can add extra-grade malt powder and a little. Boil the pot and pour it into the marinade package (buy it ready-made, or mix it with proper amount of star anise, cinnamon, fragrant leaves, fennel, angelica dahurica and Amomum villosum). Stir-fry for a while with low fire, which will stimulate the fragrance, and then put it in a spice bag for later use. Continue to pour oil into the pot, add rock sugar and stir fry with medium and small fire.
Put 2 spoonfuls of oil in the pot. Add 2 spoonfuls of sugar and boil over medium heat until the sugar melts and turns into yellow bubbles. This step is very important. You must keep stirring, or you will get burnt. Affecting the taste will also affect the color of the finished product. When the juice is obviously burned less, it can be cooked, and the fragrant braised pig's trotters are ready, mouth watering and fragrant.
Put the pot in cold water, blanch for a few minutes after boiling, take out and wash, boil the crystal sugar until it is sugar-colored, add water, boil the pig's trotters, aniseed pepper, cassia bark, galangal, pepper, meat mouth, fragrant leaves, onion, ginger and garlic salt, soy sauce, cooking wine, small fire for more than an hour, star anise, fennel, fragrant leaves, clove and dried ginger. Stir-fry sugar, stir-fry pig's trotters, pour water, put the prepared spices in, add some onion, ginger, garlic and salt, pour some soy sauce, and simmer for about an hour after the water is boiled.