Crispy and Sticky [Marty Roasted Pork Feet]

1. One pig's foot, burn the steel rod until it turns red and burn all the pig's fur. Soak pig feet in water for 20 minutes and use a hard brush to remove the burnt color.

2. First, use a slicing knife to separate the pig's feet. Then, use a machete to split the pig's feet into large pieces and place them in a bowl. Add an appropriate amount of salt and marinate for 30 minutes.

3. Take an appropriate amount of peeled water chestnuts;

4. An appropriate amount of star anise, cinnamon, nutmeg, white atractylodes, fragrant leaves, and chili peppers;

5. Heat up the pot and remove an appropriate amount of oil. Pour in pork trotters and stir fry. To stir fry pork feet thoroughly, add a small amount of water and stir fry multiple times.

6. After stir frying pork feet, add an appropriate amount of rock sugar, pour in all the spices, add an appropriate amount of water and stir fry until the rock sugar melts and the spices are cooked. After the rock sugar is completely dissolved, it will stick to the edge of the pot. Remove the water along the edge of the pot and stir fry along the edge of the pot. Fry the sugar back into the pot until it turns brown; Add an appropriate amount of dark soy sauce and stir fry evenly.

7. Add enough water to the pot at once, then add an appropriate amount of ginger slices. Cover the pot with a lid and bring to a boil over high heat (as the water boils, the foam on the stir fried pork feet will decrease). The appearance of a large amount of foam during cooking is due to incorrect pickling or frying methods.

8. If there is no foam left, add two spoons of rice wine and pour in the water chestnuts. Bring to a boil over high heat and simmer on low heat for 1.5 hours.

After 9.1.5 hours, the soup becomes thick and the heat continues to collect the juice. When the soup is about to dry, add garlic leaves and an appropriate amount of chicken essence and stir fry evenly. It's delicious and ready to serve.

10. Finished product drawings