1. Cut two pig's trotter into uniform lumps. After cleaning, add green onion, ginger and cooking wine in a pot under cold water and boil it. After boiling, remove the froth and cook for about five minutes.
2. Remove the impurities and rinse them with clean water repeatedly, then clean up the remaining pig hair, and control the moisture after treatment.
3. Peel off the outer skin of green onion and ginger and clean them. Cut them into green onion, sliced ginger, star anise, pepper, cinnamon, bay leaf, and jujube. Rinse and prepare.
4. Add a small spoon of white sugar to the hot pot, boil the sugar on a low fire and fry it into a dark red color. When frying the sugar color, it must be low fire and slow fry with constant stirring.
5. After frying the sugar color, put in the cleaned pig's knuckles, stir fry evenly so that the pig's knuckles are evenly covered with sugar color and dry the water, add the green onion, ginger, star anise, pepper, cinnamon, and fry the bay leaves evenly and fry out Fragrance
6. Add the cooking wine, light soy sauce, a little dark soy sauce, and balsamic vinegar to the pot and stir-fry evenly after sautéing the ingredients
7. Pour in the right amount of water and basically no trotters
8. Put the jujube and cover the pot and simmer for 1 hour. You can skim the oil slick during the simmering process, so that the pig's feet are not so greasy.
9. After 1 hour, add some salt to taste, cover the pot and continue to simmer for about 30 minutes
10. Stew until the pig's feet are soft and rotten, then heat up to dry the soup
11. Turn off the heat, add a little chicken essence and stir evenly out of the pan, put it on the plate and sprinkle a little cooked white sesame seeds, garnish with coriander leaves.
