Put the pig's trotters in a pot with cold water, put a few pieces of ginger and a handful of peppers, and boil them over high fire. Skim off the floating foam, pour in appropriate amount of yellow wine and cook for five times, which can fully remove the fishy smell. Yellow rice wine should be added after the water is boiled. Hot air will make the rice wine with fishy smell fully volatilize, and the deodorization effect is better. Prepare the materials, remove the trotters and cut them into small pieces (there are trotters sold in supermarkets and vegetable markets, but you must ask the vegetable market master to cut them, but your own knife is not good). If you want the whole pig's trotters, you'd better put them on the stove first. Roasting pig's trotters is more convenient to clean up the house. The practice of restaurants is different. The restaurant will make a braised sauce first, and then prefabricate pig's trotters. When serving, the guests stir-fry the pig's trotters and braised sauce together, and finally put them into a pressure cooker for cooking, and then put them into a casserole.

After the rock sugar is fried, add the processed pig's feet and stir them to make the pig's feet hang with sugar. 6. Take a casserole, heat it with low fire, spread ginger slices, scallions and garlic cloves on the bottom, then pour in the fried pig's trotters, add 4 tablespoons of soy sauce in turn, pour some cold oil, put less oil (a little) in the oil pan, and put some rock sugar, or turn it to the minimum, and keep stirring in one direction. You can see that the sugar color is deep sauce color and becomes sticky.

Adding cooking wine to remove fishy smell and enhance fragrance, but I like to use white wine to remove fishy smell and enhance fragrance. Liquor is overbearing, and there will be obvious differences between liquor and cooking wine. You don't need much white wine, just half a glass of A Liang. Seasoning, salt, monosodium glutamate, chicken essence, rock sugar, white sugar, cooking wine. Soy sauce, soy sauce, oyster sauce, onion ginger, pepper, pepper, star anise, fragrant leaves, cinnamon. Pepper, ingredients, two pig's front feet, ginger, soy sauce, pepper, rock sugar, oil, cooking wine, fragrant leaves and onion. Then pour the trotters into a casserole, add a proper amount of clear water until the trotters don't pass, then add pepper, dried pepper, star anise and 1 shallot, bring to a boil with high fire, and stew with low fire for about 2 hours. It's best to stew in casserole, and stew evenly in casserole.