(1) Scrape the trotters and wash them. The fluff can be burned off with fire. Chop off the tip of the claw, divide it in half, and then chop it into small pieces. Or ask your aunt or uncle who sells pig's trotters to chop it into small pieces for you.

(2) Blanch the trotters, put them into a pot with cold water, boil the water, pick up the trotters, and remove blood and oil foam. Slice ginger into thick slices, cut green onions into sections for later use, and cut carrots into hob blocks.

(3) Heat a little oil in the pot, add rock sugar or white sugar and stir-fry until it is reddish brown. When bubbling and boiling, add the cooked pig's trotters and stir-fry with medium or high fire (fast fire). The deeper you fry, the tighter it is, and no matter how you cook it, it won't fade.

(3) Boil the water in the pan ahead of time, add the slutty trotters, carrots and cooking oil, lift the inner pan and put it in the outer pan of the pan after the fire boils, and wait for 40 minutes.