The traditional method is to use a lighter to burn all the purchased pig's trotters, clean them with iron wire, cut them into appropriate sizes. If you have enough time, don't cut them whole, put them in a casserole, add light soy sauce, and an appropriate amount of dark soy sauce ( Color), use individual materials to pack spices, star anise, grass fruits, cinnamon, tangerine peel, and bay leaves. Don’t add too much spice, just the right amount, add a little water. After the water boils, turn to low heat and simmer, turning over after a while to prevent sticking to the pan. If you have materials, add 10% bamboo braid to the bottom of the pot to pad it so it won't stick to the pot. Simmer until the meat is tender and serve.

Dish introduction: Longjiang pig's trotter rice

Ingredients: 400 grams of pig's trotters, 5 small tomatoes, 8 slices of ginger, 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 sugar small spoon, 1 medium spoon of cornstarch, 1 tablespoon each of chili pepper, Sichuan peppercorns, star anise, a little green onion, and wine.

Features: Features: ruddy color, fat but not greasy

Operation: Cut the pig's feet into pieces and marinate them with green onions, peppers, ginger and wine, dice the small tomatoes and add 2 tablespoons of oil. High power for 2 minutes; put in the pig's feet and high power for 2 minutes, then add soy sauce, salt, cornstarch, pepper, star anise and cherry tomatoes and put in high power for 20 minutes.

Put in the blanched vegetables and braised pig's feet a few minutes before the rice is cooked. You can eat it when the rice is cooked