Pig feet are also called trotters. The back trotters have less meat and more bones, and the front trotters have more meat and fewer bones. I bought the front trotters for this Chinese dish.

Burn the pig's trotters to a yellowish color with fire. It doesn't matter if the color turns black. Soak it in warm water for a while and scrape it with a knife. The advantage of this is that it can remove the peculiar smell and pig hair of pig's feet.

Add water to the pot, add pig's feet, peppercorns and cooking wine. Cook for 5-6 minutes and set aside.

Prepare two spice bags. The spice bags are made with spices such as star anise, peppercorns, sand kernels, cloves, cinnamon, bay leaf, etc. It is very convenient to use, just two small bags. Add a little water to the soybean paste and mix well. Prepare teriyaki soy sauce, green onion white, ginger, garlic.

Add 3-4 tablespoons of oil to the pot and heat it. Add the diluted soy bean paste and sauté with a small fire. Pour appropriate amount of water and bring to a boil, add green onion white, ginger, garlic, dried chili, teriyaki soy sauce, sugar, cooking wine, light soy sauce, spice bag and salt. Turn off the heat after boiling.

Put the pig's trotters into the rice cooker and pour the soup. Repeatedly select the rice cooking function and stew until the pork skin cracks. The advantage of stewing pig's trotters in an electric rice cooker is that it is stable in heating and saves time.

Soak the pig's trotters in the soup overnight and eat it the next day.