1. Prepare the ingredients (let the butcher's trotters chop into small pieces directly)
2. Wrap fine spices such as star anise, bay leaves, and cumin with gauze.
3. Put the trotters in a pot under cold water, add cooking wine to a boil on high heat, remove the froth and cook for three to five minutes to remove.
4. Remove and drain the water.
5. Warm up the oil in the pan, add the trotter, scallion ginger, dried chili, rock sugar and other seasonings.
6. Stir-fry until the rock sugar melts, the green onion and ginger are fragrant, the pig's feet are slightly colored, pour in the cooking wine to remove the smell, and add the dark soy to color.
7. Add the dark soy sauce and stir-fry on low heat until the trotters are colored, and the beer is over the trotters. (Beer is not enough to add some hot water)
8. Boil on high fire.
9. After boiling, pour it into a casserole or saucepan and add the seasoning bag
10. Turn to low heat, turn to low heat, and simmer slowly for about 1-1.5 hours.
11. When the trotters are soft and rotten, add salt, remove the onion and ginger and other seasonings, turn to high heat to collect the juice.
12. Turn off the heat until the soup is thick.
13. Fresh, fragrant and crisp, bright in color.
Tips:If you want to shorten the time, you can use a pressure cooker to squeeze it and then collect the juice, but the taste and texture are discounted.
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