1. After buying pig's trotters, simply clean the pig's hair and make several cuts on the pig's trotters to facilitate the taste. Put ginger, garlic and a little cooking wine into water and soak pig's trotters in water for half an hour. If you don't soak it, the trotters are too strong and the soup is not delicious.

2. Put the pig's trotters in the pot, add a little salt, stew for about 10 minutes, then take them out and drain them, and rinse them with clear water. Skim off the oil foam when stewing and stir gently.

3. Add an appropriate amount of oil to the pot, heat it, add rock sugar and stir fry until brown, add trotters and stir fry continuously, add a small amount of soy sauce, and take it out after coloring. Because it is stewed pig's trotters soup, frying sugar color is not the key step. You can directly fry the trotters in oil, but the colored trotters taste sweeter and tender.

4. Put the fried trotters into the pot, add water without trotters, add seasonings such as onion and ginger, and simmer for about 30 minutes.

Stewing pig's trotters is difficult. Collagen will be converted into gelatin when heated. Gelatin is not easily absorbed by human body. Only stewed pig's trotters are soft and delicious and easy to absorb. When stewing pig's feet, you can add a little vinegar to the soup. Vinegar can not only rot pig's trotters, but also decompose phosphorus and calcium in bone cell colloid.

Although it takes a long time to stew the trotters, it is directly proportional to the nutrition in the trotters. Eating such rich nutrition and tasting the softness of meat can kill two birds with one stone.