Step 1

In any wide container (bowl, loaf pan, Tupperware, etc.) soak the dried tofu skin in room-temperature water according to package instructions, around 1 hour or until soft and tearable. (Denser types like "sticks" may take up to 6 hours, so be sure to check beforehand.)

Step 2

In a large bowl, scrub the meat with cold water and a handful of flour to clean it of any sliminess/gunk. Rinse thoroughly, rinsing 2-3 times until the water runs clear of blood. Drain.

Step 3

Blanch the cleaned meat by adding it to a pot of cold water over medium-high heat with the smashed ginger, scallion knot and splash of liaojiu. Bring to a boil for 5 minutes, or until most of the scum has been forced out, skimming foam as it appears.Meanwhile, combine the star anise, cassia bark, sand ginger, cloves, bay leaf, dried chili and whole red huajiao in a small bowl. Rinse gently in one change of water and set aside to soak in just enough clean water to cover.

Step 4

Retrieve the trotters with a strainer into a bowl with 4-5 cups of hot water prepared ahead. Do not use cold water, or it will tighten the meat. Scrub the trotters of all the scum underwater, then rinse under hot water and drain into a clean bowl. Set aside.

Step 5

Make the caramel in a dutch oven, clay pot, wok or similar braising vessel* by melting ¼ cup of rock sugar in 2-3 tablespoons of vegetable oil (enough to coat the pan) over low heat. Stir continuously as it melts, using the back of a spatula/spoon to crush the rock sugar if needed, until color deepens to a dark amber. Be careful that the sugar doesn't burn and turn bitter.Once bubbling rapidly, add parcooked pork trotter. Quickly stir-fry to distribute the color. Add sliced ginger and soaked spices, stir-fry until fragrant. When the edges have browned, add the can of room temp beer down the sides of the pot, so as not to cool the meat too much. Season with the light and dark soy sauces. Then add just enough of the remaining hot (boiling is even better) water until the pork is barely covered. You may not need much. Bring to a boil, then turn the heat low and simmer 1 hour.*See Notes for Instant Pot instructions

Step 6

Retrieve the large spices and discard. Tear the soaked tofu skin into bite-size lengths and add to pot. Season with salt and MSG to taste. Continue cooking uncovered, over high heat, to reduce the sauce until thick and glossy (or to your liking). This may take an additional 5-30 minutes depending on the amount of water you added, the shape/size of your pot, and how falling-apart you like your meat. It is largely a matter of preference. You may opt to retrieve the trotters when they are cooked to your liking and continue cooking down the sauce on its own.Serve immediately with veggies and rice on the side, or let cool on its own and reheat the next day to let the flavors continue developing overnight.