1. The pig's trotter is split vertically in the middle, divided into two, washed and shaved
2. Spices ready
3. Trotter into a pot of cold water
4. After the water is boiled, skim off the foam
5. Add the spices, pour the cooking wine
6. Pour in the dark soy sauce, add rock sugar, cover the pot, simmer on a low heat, open the lid about 20 minutes before serving, add salt, and continue to simmer
7. After about an hour, use chopsticks to pierce it easily, then you can collect the juice and turn off the heat.
8. Out of the pot, serving on a plate, hot or cold food
Tips:1. The pig's trotter can be split by the store, his knife is faster than ours, and it can be cut into small pieces;
2. No need to blanch water, just remove the foam directly;
3. Add rock sugar, the color of the skin is more shiny and not greasy;
4. It's best to put the salt late, so that it can ripen quickly and also allow the salt to float on the surface, so you don't need to take too much salt;
5. If the water is not enough, it is best to add enough at one time, or add hot water once halfway;
6. The time can be adjusted, mainly depending on whether the chopsticks can be easily penetrated.
