1. Soak the trotters in clean water for more than 2 hours. Then wash it, pluck off the fur on the skin, then put it in cold water and blanch it over high heat. When blanching, do not cover it. When the water is boiled, the color on all sides turns white and remove it, then rinse the foam on the trotters with boiling water
2. Put an appropriate amount of salad oil in the wok, add an appropriate amount of rock sugar, and fry the sugar color over medium heat
3. Stir-fry until the rock sugar melts and the color becomes brown. Put in the trotters, turn the heat to a low heat and stir fry until the skin turns golden brown
4. Then put in the right amount of soy sauce, cooking wine, green onions, ginger, garlic, star anise, and cinnamon and stir fry together
5. Put in an appropriate amount of water. Skim the foam after the water is boiled. Mash the soy bean curd and put it in, put the cumin and bay leaves in the seasoning bag.
6. After boiling, cover the pot and simmer for 2 hours
7. When it is simmered for an hour, add a proper amount of salt to adjust the flavor
8. After simmering for two hours, turn to high heat to collect the juice
9. Wait until the soup is almost dry and turn off the heat
