The next step is to fire. When the pot is hot, add a proper amount of oil, heat the pot with hot oil, and add the fragrant leaves of ginger, garlic, pepper and pepper to stir fry.
3. Stir-fry the red oil with bean paste, dry the trotters, and fry on both sides for a while until the trotters are slightly crispy!
4. Add other seasonings and stir fry. Add boiling water until there are no trotters. After the water is boiled, turn off the heat and simmer for half an hour. Add boiling water and stew for an hour. Collect juice with a big fire. Put the cooked rice noodles into a bowl, remove the impurities in the pot, and put the whole pot into the bowl.
5. Boil half a pot of water, add a few slices of ginger and half a bowl of cooking wine, add pig's trotters, open the lid and stew for half an hour, then cover the lid and stew for half an hour, remove the pig's trotters, remove the ginger slices, and use the soup left after seasoning as soup stock. Cover the lid and stew for one hour directly, which is a delicious rock sugar pig's hand.
6. In the last step, put the pork knuckle with rock sugar on the pre-cooked noodle line and serve it!