1. Wash the trotters, put cold water into the pot, add the ginger to blanch, remove, and drain the water. (Let the store help chop the trotters into pieces)
2. Soak the dried cuttlefish in advance, remove the bones, wash, and cut into thin strips.
3. Preheat the pressure cooker, pour a little oil, add the blanched trotters and stir fry for a while.
4. Add cooking wine.
5. Add boiling water, the amount of water is about two-thirds below the trotters, and add an appropriate amount of soy sauce.
6. Put in an star anise.
7. Add dried cuttlefish, after SAIC, turn down the heat, press for 10 minutes, turn off the heat.
8. After exhausting, turn on medium heat again, cook until the soup becomes less and thicker, add a little salt to taste according to your taste, and stir fry evenly.
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