1. Wash pig's feet, remove hair, and chop into pieces
2. Blanch pig's feet with cooking wine in boiling water, remove the color and drain the water.
3. Stir the pepper on a low heat, remove the pepper, add ginger and pork knuckles and stir-fry, add cooking wine and then stir-fry. After a few times, add light soy sauce and dark soy sauce and continue to stir-fry.
4. Add light soy sauce and dark soy sauce. Add sugar, a little vinegar, spiced star anise and cinnamon and stir-fry evenly.
5. Shovel the meat into a casserole, add boiling water to cover the meat, cover and stew, and when the meat is boiling, change to medium-low heat.
6. After 60 minutes, add white pepper to enhance the flavor and heat to collect the juice.
Tips:Add boiled water after the pork knuckle is fried, the meat will be tender. The five-spice star anise should be put later, so as not to cover the original taste of the meat. No salt is added during the whole process, the light soy sauce is flavored, the dark soy sauce is colored, and the saltiness is enough.
