1. Wash and chop two pig trotters into small pieces and set aside (approx.About two kilograms)

2.Put cold water into the pot and add appropriate amount of ginger to blanch the water

3.After the water boils, continue to cook for 2 minutes to remove the blood and foam

4. Remove the pig's trotters and control the water for later use

5. Heat the oil in the pot, add the rock sugar and fry over low heat until it turns into caramel color

6.At this time, put the pig’s trotters in and stir-fry them till they turn into sugar color

7. Add cooking wine to cook to remove the fishy smell

8.Add light soy sauce and dark soy sauce to enhance the color and flavor respectively.

9. Continue to stir-fry until color changes, add: bay leaves, ginger slices, peppercorns, star anise, add Boil water, add more water until it covers the pig's trotters

10. Cover the pot and bring to a boil over high heat Turn to medium heat and simmer for 40 minutes

11.After 40 minutes, open the lid and collect the juice over high heat

12.The juice will become thick, rosy and shiny! That’s it!

13. Take out the pot and put it on a plate! Get a close-up!

14.Min Ruyi~Braised pig trotters, finished product picture