Raw materials: trotters 100 kg, 2000 g of salt, 20 g of sugar and 5000 g of cooked lard. Brine ingredients: 20 grams of dried tangerine peel, 25 grams of cinnamon, 50 grams of star anise, 40 grams of hawthorn, 40 grams of angelica dahurica, 40 grams of pepper, 75 grams of fennel, 40 grams of tsaoko, 25 grams of clove 10, bamboo shoots, 35 grams of Amomum villosum, 30 grams of kaempferia kaempferia, 50 grams of cardamom, 40 grams of fragrant leaves and 40 grams of nutmeg. The seasoning is put into a material bag. Methods: 1. First, remove the hoof nails from fresh pig's trotters, remove excess hair and dirt with burnt incense, rinse with clear water, soak for about three hours, and soak the blood stains. 2. Set fire to the cauldron, add 80kg of clean water, pour in cooked lard, salt and sugar, boil over high fire, then add pig's trotters100kg, and put them into a bag. 10 water is boiled again, remove the floating foam and cook for 90 minutes with slow fire. Features: bright color, strong meat flavor, refreshing but not greasy, salty and mellow, sweet aftertaste, greasy and non-sticky to eat. Production key: 1. When you get off the trotters, you must come out of the water to make "crispy trotters". 2. The temperature must be controlled between boiling and non-boiling, and the oil on it can bubble. When the fire is big, it will rot easily and there will be no light. 3. Add 500 grams of salt to the new soup every 20 kilograms for the first time, and add 250 grams of salt to the old soup every 20 kilograms for the second time.