large pig’s trotter (3 to 4 pounds) 洗干净，数个小时泡出血水。水里加姜片，放入猪蹄，开盖滚水煮20分钟，洗干净浮沫什么的
我没包包，就直接扔汤里了For the seasoning pouch: 1 apple, cleaned, cored, and cut into chunks 8 large jujubes 8 garlic cloves, cut into halves 1 tablespoon peeled ginger, thinly sliced 1 medium size onion (about 6 ounces), cut into chunks 7 to 8 small dried red chili peppers (or 2 large Korean red chili peppers) 4 to 5 green onions, cleaned and cut into 2 inch long 1 star anise 1 cinnamon stick （我不喜欢没放） 1 teaspoon whole black peppercorns 1 tablespoon ground coffee or instant coffee （怕太多土味没放）
洗干净猪蹄，放入上面干料，加入以下调料后，在加水10杯： 2 tablespoons doenjang (Korean fermented soybean paste) ¼ cup mirim (cooking wine) ⅓ cup soy sauce ¼ cup dark brown sugar (or brown sugar) 1 tablespoon salt ½ cup ssalyeot (rice syrup) 1 tablespoon peeled ginger, thinly sliced 1 green onion, sliced ½ teaspoon sesame seeds
烧开后保持小滚的状态1小时，翻翻面再煮至差不多肉骨分离。开盖大滚十分钟收汁 （效果不大，水分还是很多）
蘸酱： 1 tablespoon saeujeot (salted fermented shrimp), minced （我没有，听着有点腥气，用酱油和泰式虾露对了点） 2 tablespoons water 1 garlic clove, minced ½ teaspoon sugar 1 teaspoon gochugaru (Korean hot pepper flakes) a pinch of ground black pepper 1 green onion, chopped ¼ teaspoon sesame seeds