2. Remove and place the trotter in a pressure cooker together with the dried mushrooms, ginger slices, spring onion, rice wine, soya sauces and star anise. Add in enough water to cover the trotter and cook for about 15 minutes.

　　2. 猪蹄放入高压锅里，入水没过蹄子，加入香菇，姜片，葱段，料酒，2种酱油和八角。煮上大约15分钟。

　　3. Heat up a wok with salad oil. Add in sugar and salt until fragrant and sugar has melted. Transfer the trotter from the presser cooker to the wok and bring to a boil. Add in dried chili and flavoured with salt. Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and sprinkle with some chopped spring onions. Serve the dish immediately.

　　3. 油烧热，放入砂糖炒出香味至冰糖融化。将汤水与猪蹄一起从高压锅转至锅里，烧开后，加入干辣椒，用盐调味。小火烧至猪蹄软烂，大火收至汤汁浓稠即可出锅，洒上一些葱花装饰。趁热食用。

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