Step 1: First, clean the trotters, scald the toes with fire, scrape them with a knife and rinse them off. Cut it in half with a knife.
Step 2: widen the water in the pot and boil it, add a little white vinegar and blanch the pig's trotters. The purpose of adding white vinegar can make the trotters cleaner, and the trotters taste crisp after cooking. Boil for 5 minutes, skim off the foam, remove the trotters and put them in a pot.
Step 3: Add more soy sauce, proper amount of oyster sauce and mature vinegar to the trotters while they are hot, stir well and marinate. This process takes 40 minutes, and the trotters need to be turned over and tasted.
Step 4: widen the water in the pot, add 250g of light soy sauce, 0/00g of aged vinegar/kloc and 30g of oyster sauce, bring to a boil with strong fire, put the pig's trotters into low fire, cover and cook for 60min, turn off the fire and soak for 20min, then serve.
From this point of view, the key to strong flavor lies in aged vinegar, which is pickled first and then stewed with aged vinegar. After the sour taste volatilizes, the vinegar taste is immersed in the trotters, and the trotters can have no sour taste, only the vinegar taste. The trotters are soft and delicious, and the skin is chewy and delicious. No need to add spices, onion ginger, salt, chicken essence and monosodium glutamate. Three seasonings are enough, and the trotters made are original and delicious.