1.

Replace two pig's trotters with two knives and cut them into four pieces from the middle. Chop coriander and mash garlic. Dice green pepper.

2.

Put the pig's trotters in the pot, pour in cold water, add cooking wine and 3 slices of ginger, fire and cook for 1 ~ 2 minutes. Take out pig's trotters, wash and drain.

3.

Heat the pan, add oil, add ginger and stir-fry until fragrant, add trotters ribs sauce, oyster sauce, mushroom sauce, rice wine and soy sauce and stir-fry: then add boiling water, dried Chili, angelica, fragrant leaves, star anise, onion and rock sugar, and boil to taste (the taste is not enough). When the taste improves, simmer for 35-45 minutes. (It needs to be stirred several times to prevent the pan from being burnt. ) The skin is soft but not rotten. Drain and set aside.

4.

Stewed pig's trotters are coated with dried raw powder.

5.

Heat the oil in the oil pan to 70% to 80% heat, add pig's trotters powder, fry until the surface is golden yellow, and take it out. Drain the oil in the pot, put the trotters in chopped coriander, green pepper and garlic, add salt and pepper while frying, and turn well.