The ingredients for stewed pork trotters include old ginger, green onions, a little dried chili pepper, a little dried Sichuan peppercorns, cooking wine, and chicken essence.

The pig's feet must be burned cleanly. It is best to burn the skin until it bubbles, then clean and chop into large pieces about 4cm long and wide, then blanch them in water, add ginger, green onions, A little dried chili pepper, a little dried Sichuan peppercorns, cooking wine, pig's trotters, then add water, bring to a boil over high heat and then stew over medium heat. Be sure to bring out all the flavor in the pig's trotters. Generally speaking, it takes 20 minutes to stew cured pig's feet in a pressure cooker and 2.5-3 hours in a casserole. Add a small amount of chicken essence before serving, adjust the flavor and add garlic sprouts before serving.

Preserved pig's feet can also be stewed with the following ingredients, such as potatoes, lotus roots, and white radish. It is recommended to eat it in a soup pot and cook it while eating. The authentic waxed pig's trotter soup will become more fragrant the longer it is simmered.

If you want to eat a lighter meal, you can stew the cured pig's feet until soft, take out the meat, wait for the soup to cool and freeze, remove the oil on the surface, and then add spring bamboo shoots, dried bamboo shoots, dried beans, kelp, etc. stew. If you are used to eating oil, stew the bacon trotters until tender and boil them with the blanched bamboo shoots for 20 minutes. Dried beans, kelp, etc. can be stewed in the pressure cooker at the same time. There is no need to add salt in the above methods, as bacon knuckles contain salt.