1. Cut each pig's trotter into four large pieces of uniform size (the butcher can do it for you), submerge it with cold water, soak, and change the water after the bleeding. The water is changed four times in total. It will take more than 2 hours. Until the pink trotters became snow white. This process is very important.
2. Take a deep boiling pot, pour cold water that has covered the trotters, turn on the fire. After the water boils, use a large spoon to continuously skim the light blue froth on the water until the color of the froth becomes white. (If you feel a fishy smell during this process, it means that the blood has not gone clean, you can add a tablespoon of white wine to speed up the process).
3. Waiting for the second step of the water boiling process. You can do the following: cut the ginger into large slices, cut the green onions into large sections, soak the dried yellow sauce with 500 ml of hot water and strain out the bean dregs, leaving only the soup. Then take a rice cooker or stew pot, pour the above seasonings and boil, keep warm for later use.
4. Take out the pig's feet that have been blanched in the second step, and pour out the water used to cook the pig's feet. Wash the pig's feet with hot water again, then put it in the rice cooker of the third step, pour a whole bottle of rice wine, and add the star anise. The rice cooker selects the cooking mode, and the soup is switched to "steam" or "stewed". For the soup pot, select high heat to boil and low heat to stew.
5. Add rock sugar after simmering for an hour. Simmer for three hours in total.
