Fire: Stewing with fire will make the outer muscles of pig's trotters contract rapidly and strongly, and the flavor of spices and seasonings is difficult to penetrate into the ingredients, which will not make the meat crisp and moist, resulting in a dull taste.

Small fire: curing trotters with small fire, spices and seasonings are easier to blend into ingredients, and the smell of trotters themselves can be better, and the taste can be crisp inside and outside, which is very beneficial to enhance the smell of brine. Disadvantages: the curing time with small fire will be longer, the finished product is difficult to form, and the yield is not high.

The correct way should be: first big fire, then small fire, make the muscle surface of pig's trotters shrink properly with big fire to keep the shape of finished products, and then marinate with small fire to make the taste and smell of pig's trotters uniform inside and outside, and make the meat more mature and delicious. The marinating time is about 120- 150 minutes, and it is soaked for 60 minutes after marinating.