1. Put a pig's trotter in four portions (let the seller chop it directly when buying the trotter), put it in the pressure cooker, and then put in the water (cold water) that has not had the trotter, and boil it.
2. Skim the scum after boiling
3. Prepare the scallions (I have used up the scallions, replace them with scallions), sliced ginger, aniseed, cinnamon, bay leaves, (you can also put a few dried chilies at the same time, you can ignore the spicy ones)
4. Add a bottle of lidded white wine and the spices in the previous step to the pot, then cover the pot, wait for the pressure cooker to get air, and keep it under low heat for 20-25 minutes
5. After the pressure cooker is drained, remove the pig's feet and transfer it to the wok, and then add the soup in the pressure cooker and the cooked seasonings until they are flush with the pig's feet (this time you don't need to pass it, just make it flat, and the remaining soup can be used to cook green vegetable noodles. Or dump)
6. Add sugar (slightly more), salt, light soy sauce, dark soy sauce, soy tofu juice, and taste the taste after boiling, and add anything else. After the soup is collected, the taste will be stronger), and gently flip it from time to time to make it evenly colored. The heat is medium and low throughout the whole process, until the soup is almost dried but not dry, it can be out of the pot. The soup becomes less and the logistics is turned a little bit so as not to muddy the bottom.
Tips:Wear some disposable gloves when you have the conditions to eat. If you are holding it with your bare hands, you must wipe your hands with a wet tissue... Use a dry tissue to make you crazy...
