1. Wash the pig's trotters, put it in a pot with cold water and a little cooking wine, bring it to a boil, take it out, wash it and pour it into water again. The accessories are ready!

2. Next, turn on the heat. After the pot is hot, add an appropriate amount of oil. Heat the oil in the pot, add ginger, garlic, pepper, pepper and bay leaves and stir until fragrant.

3. Stir-fry until fragrant, add bean paste and stir-fry into red oil, add the dried pig's trotters, fry for a while on both sides, until the surface of the pig's trotters is slightly crispy!

4. Add other seasonings and stir-fry, add boiling water to cover the pig's trotters, turn down the heat and simmer with the lid open for half an hour after the water boils, add more boiling water and simmer for another hour, reduce the juice over high heat, put the cooked rice noodles in the bowl, and remove the pot

Medium impurities, put the whole pot into a bowl. 5. Boil half a pot of water, add a few slices of ginger and half a bowl of cooking wine, add the pig's trotters, simmer with the lid open for half an hour, then simmer with the lid on for half an hour, take out the pig's trotters and remove the ginger slices.

The remaining soup water is used as the stock for stewing after seasoning. Simply cover it and simmer for an hour, and you will have delicious rock sugar pork knuckles.