Braised pork trotters

Overview

This pig's trotters is the lazy version because it is very simple ~ full of collagen ~ chewy, elastic and has a mouth-friendly feeling ~

Rinse the pig's trotters and soak them in clean water for about half an hour. Change the water in the middle with cold water and bring it to a boil, then rinse with running water
The materials are ready as shown in the picture
Pour an appropriate amount of oil into a dry pan, add salt, ginger slices, cinnamon, star anise, dried chili and rock sugar and stir-fry for a few times
Pour in the pig's trotters, add a little cooking wine, dark soy sauce, and salt, stir-fry until browned
Add some water to the lightly fried pig's trotters, pour it all into the rice cooker and press the cooking button (my rice cooker only has the cooking button, haha, it just keeps cooking)
Stew (cook) the pig's trotters until the juice is reduced. Add an appropriate amount of soy sauce, oyster sauce, pepper, and chicken essence to adjust to your own taste. (Be sure to check it from time to time before the juice is reduced. Use chopsticks to poke the pig's trotters to see if they can be poked to avoid the lack of water in the front causing the pig's trotters to be undercooked. I am used to doing it myself and know how much water to add)
When serving out of the pan, add some scallions and shredded red chili peppers to add color.