Defatted pig's feet and a preparation method thereof. The defatted pig's feet are characterized by being prepared from following raw materials including, by weight, 200-210 parts of pig's feet, 24-25 parts of liquor, 20-22 parts of soybean sauce, 5-6 parts of sweet potatoes, 15-20 parts of free-bred chicken, 4-4.5 parts of butter, 10-11 parts of fermented broad beans, 8-9 parts of malt syrup, 9-10 part of cherry juice, 4-5 parts of polygonatum odoratum, 2-3 parts of tuber fleeceflower stem, 3-4 parts of luffa sponge, 1-2 parts of dandelion, 4-5 parts of cynanchum mooreanum, 2-3 parts of berberis atrocarpa, 40-50 parts of wheat bran, 10-11 parts of sugar and 20-22 parts of a health-caring marinade. The pig's feet in the invention are fried, boiled and smoked, by which fat content of the pig's feet is reduced so that the pig's feet is not greasy even being often eaten. In addition, by merging delicious taste of chicken soup processed from the free-bred chicken, the defatted pig's feet has a unique flavor. The defatted pig's feet contains various traditional Chinese herbal medicines so that the defatted pig's feet has a health-caring effect after being eaten often.