1. Chop the pig’s trotters into small pieces and clean them.

2. Boil the pig's trotters in cold water to remove the blood.

3. Boil and clean the pig's trotters, add green onions and ginger slices and simmer for 20 minutes in advance.

4. Prepare the remaining ingredients.

5. Chop green onion and dry red pepper, slice ginger and set aside.

6. Slice the potatoes and cut the green garlic into sections and set aside.

7. Heat the pot, add peanut oil and peppercorns over low heat and stir-fry until fragrant.

8. Add star anise, tangerine peel, ginger slices, dried red pepper, and minced green onion and stir-fry until fragrant.

9. Add the cooked pig trotters, add sugar, light soy sauce, dark soy sauce, and balsamic vinegar and stir-fry until coloured.

10. Pour in the pig's trotters soup and cook over high heat for 20 to 30 minutes.

11. When the time is up, add the potato slices and stir-fry for 1 minute. Add the green garlic and salt, mix well and turn off the heat.

12. Pour into the dry pot, light some alcohol, and it’s ready to eat!