Comprehensive recipe of pork trotters:

Method 1: Braised pork trotters in red wine.

1. Cut the fresh pig's trotters into pieces, clean them, blanch them in a pot to remove the foam, remove them and wash them, clean the pig hairs, cut off the green onions and slice the ginger for later use.

2. Heat oil in a pan, add an appropriate amount of rock sugar and stir-fry until the rock sugar melts. Add washed pork knuckles and stir-fry until evenly colored.

3. Pour an appropriate amount of red wine into the wok, immediately cover the pot and simmer for 2 minutes.

4. Add soy sauce, light soy sauce, salt, green onions and ginger slices and stir-fry evenly.

5. Transfer the pork knuckles in the wok to the electric pressure cooker, add an appropriate amount of water, then add an appropriate amount of red wine, and simmer in the electric pressure cooker for half an hour.

6. Pour the pork knuckles stewed in the pressure cooker into the wok and reduce the juice over high heat.

Method 2: Braised pork knuckles.

1. Clean the fresh pig's trotters, put them into a pot with cold water, blanch them for a few minutes, skim off the foam, take them out, wash them several times and drain them.

2. Prepare appropriate amounts of onion knots, pepper and star anise, cinnamon, bay leaves, rock sugar, ginger, light soy sauce, dark soy sauce, salt, and cooking wine.

3. In another pot, add enough water to cover the pig's trotters, add all the seasonings, bring to a boil over high heat, then simmer over low heat. After the pig's trotters are cooked, use high heat to reduce the juice.

Method 3: Baiyun Pig Knuckles.

1. Remove the hair from the pig's feet, wash them, blanch them in a pot, take them out and drain them.

2. Then change to boiling water and simmer for 20 minutes until 60% soft, take out, let cool, and put on a plate.

3. Boil the white vinegar, add sugar and refined salt, cook until dissolved, filter, cool and pour into a basin.

4. Soak the pig trotters for 6 hours and use them directly when eating.