1. Wash the pig's feet first, chop them into small pieces, blanch them in boiling water for a while, and drain the water for later use. Slice ginger and garlic, and cut dried chili into sections.
2. Put a little oil in the pot, add pepper, ginger, garlic, dried sea pepper, bean paste, salt and stir fry to create a fragrance.
3. Add pig's trotters, cooking wine, light soy sauce, dark soy sauce, rock sugar and stir fry.
4. Add water, star anise, bay leaves, cinnamon, add a few slices of dried hawthorn, simmer on high heat, turn to low heat, and simmer until the trotters are soft. If there is still a lot of broth, turn on high heat and collect it until the broth is thick.
