1. Three pig's feet are cleaned and washed with clean water to soak;
2. Put each pig's trotter upright on the chopping board, cut the pig's hand in half with a knife between the toes, and wash it with clean water again;
3. Put the pig's knuckles in the pot and add water to submerge the pig's knuckles, add the cooking wine, boil for 2 minutes after boiling, then remove and wash off the foam on it
4. Put the washed pig's knuckles in a pressure cooker, add ginger and green onions, star anise, pepper, bay leaves and cinnamon, and then add water to soak the pig's knuckles and cook for 30 minutes;
5. After the pressure cooker is cooked, let it automatically release the pressure, open it, remove the pig's hands when it is not hot, remove all the bones, and then cut the removed skin and meat into small pieces;
6. Pick out all the seasonings in the electric pressure cooker and drain the soup for later use;
7. Put the cut into small pieces of skin, meat and soup in a wok, add salt and bring to a boil;
8. Collect the juice on a medium-low heat for 20 minutes until the soup is reduced by half;
9. Put it in a fresh-keeping box or an appropriate container and put it in the refrigerator for more than 3 hours until it is completely solidified;
10. When eating, use a spoon to scrape off the fat floating on the top of the frozen, the trotters are frozen upside down and cut into thin slices or small pieces;
11. Serve with your favorite sauce.
Tips:1. Soak the pig's trotter in clean water for at least 2 hours, change the water in the middle, pull out the remaining pig hair with tweezers (now the pig's hands are very clean, there is little hair), and then use a single blade Scrape the surface again so that it is clean.
2,
