4) Place trotters, spring onions, wood ears fungus, shiitake mushrooms, rice wine, soya sauce, star anise (in muslin bag) into an earthenware pot. Cover with water. Bring to the boil and simmer on a low heat for 4 hours.
4. 將豬腳尖、青蔥、木耳、香菇、米酒、醬油（約八分滿碗）、八角五六粒（紗布包起）、水（漫過豬腳）放入砂鍋燜四小時即可上桌