How to make pig's trotters jelly:

First use a blowtorch or gas stove to burn off the hairy roots of the pig's trotters. Generally, they will turn black and yellow, then wash them with warm water and soak them for 3 hours. Add cooking wine and ginger slices to water and bring to a boil, then blanch the pig's trotters for 2-3 minutes. Then cut it in half and put it in the pressure cooker, add water, add 2 tablespoons of cooking wine, 2 large slices of ginger, the material bag, and sugar, and press for 45-50 minutes. After pressing, take out the pig's trotters and let them cool. Then carefully remove the bones in the pig's trotters. Pay attention to removing two particularly small bones. In short, leave no one behind. Put the picked bones into the soup in the pressure cooker, put the pot on the stove over slow heat and continue to simmer for 30-60 minutes depending on the amount of soup in the pot. Pack the boneless pig's trotters in appropriate containers, preferably square ones, so they are easier to cut when eating. Pour the cooked soup evenly into the container and leave it in a cool place for 3 hours or overnight. (Dip in the prepared garlic sauce when eating). It's delicious and convenient to eat.