Pig's trotters are cooked in about forty-five minutes, which is more chewy. If you want the trotters to be softer and more waxy, you can cook them for a long time, about an hour and a half. Stewing pig's trotters usually takes about 20-40 minutes. The specific time should be distinguished according to the cooking equipment:

1, pot-stewed trotters. Usually stew in cold water for 40 minutes. Although the wok heats up quickly, the pressure in the wok is not enough. After the pig's trotters are cooked in cold water, they need to be stewed for about 40 minutes before they are completely cooked, otherwise the pig's trotters will still be difficult to bite.

2, rice cooker stewed trotters, generally cold water into the pot for 20 minutes. Stewing pig's trotters with rice cooker is a common way to stew pig's trotters at present, because of the high pressure and fast heating. However, it should be noted that the pig's trotters need to be blanched to remove foam before stewing, so as to avoid the fishy smell and blood of the pig's trotters staying in the pot, and the stew is not delicious.

3, casserole stewed trotters, usually stewed for about 30 minutes. The casserole is heated stably, the pressure is stronger than that of the wok, and the stewing time is somewhere in between. It is also suggested to use a wok to simmer the blood first, and then turn to a casserole to stew it better and easier.