1. One pig's foot, brazed with steel brazing red to burn all the pig's hair. Soak the pig's feet in water for 20 minutes, and use a hard brush to brush off the burnt color.
2. First use a knife to separate the pig's feet, split the pig's feet with a machete, chop the pig's feet into large pieces and put them in a bowl, add an appropriate amount of salt, and marinate for 30 minutes.
3. Peeled water chestnuts right amount;
4. Star anise, cinnamon, nutmeg, Angelica dahurica, bay leaf, and chili pepper;
5. Heat up the pan to remove the right amount of oil, pour in the pig's feet and stir fry. To stir-fry pork knuckles thoroughly, stir-fry with a small amount of water several times.
6. After the pig's knuckles are thoroughly fried, add an appropriate amount of rock sugar, pour in all the spices, and stir-fry with an appropriate amount of water to melt the rock sugar and fry the spices. After the rock sugar is completely dissolved, it will stick to the side of the pot. Remove the water along the side of the pot and stir fry along the side of the pot. Fry the sugar back to the pot until the color is obtained; then add an appropriate amount of soy sauce and stir fry evenly.
7. Add enough water to the pot at one time, then add the right amount of ginger slices, cover the pot and boil on high heat (the fried pig's feet will be less and less foamy as the water boils). A lot of froth appears when cooking, because the method of pickling or frying is wrong.
8. After the froth is completely gone, add two spoons of rice wine, pour the horseshoe into the horseshoe, turn to a low heat and simmer for 1.5 hours.
9. After 1.5 hours, the soup is thick and the fire continues to collect the juice. When the soup is fast-drying, pour in garlic leaves and appropriate amount of chicken essence and stir-fry evenly, delicious and serve.
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUyMDE2MzI1Mg==.html#paction
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