1. Prepare a hoof and clean it.
2. Put the hoofs into a pressure cooker, add the water and ginger slices that have passed the hoofs, and press for 3 minutes after the steam comes out.
3. After cooking the hoof, the skin can be inserted in with chopsticks, remove it, and let the water dry.
4. Fill the hole with a toothpick, smear white wine, and dry.
5. Start the pot and heat the oil, and put a grate in the oil (to avoid sticking the pot when frying the hoof).
6. When the oil is 50% hot, fry in the hoofs. Pay attention to cover the pot in a timely manner and don't splash it.
7. Fry until golden on both sides.
8. Take it out and put it in cold water quickly (this is the key to wrinkling pigskin).
9. Add chili, cooking wine, dark soy sauce, rock sugar, ginger, cinnamon, star anise, bay leaves, appropriate amount of water to the fried hoofs, put them in an electric pressure cooker, and simmer for one hour.
10. When the time is up, transfer the stewed hoofs to a wok and add a little pepper.
11. Bring to a boil on high heat, collect the soup, and (leave a little soup) pick out all the spices.
12. Put the pot on the plate, and drizzle with the soup.
13. So tempting ππ
14. ππ
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