1. Boil bleeding foam with cold water and pig's trotters, remove and wash.

2. Chop the trotters into small pieces, put water, appropriate amount of salt and ginger into the pressure cooker for 35 minutes, and the trotters are soft and chewy. If there is no pressure cooker, put it in a soup pot, boil it over high fire and stew it over low fire until the skin is soft.

3. Squeeze out and drain the soup. It is still useful to keep the soup. In fact, you can stew some soybeans together, and then you can drink soybean trotters soup.

4. Cut the sour radish into small pieces, cut the red pepper into circles (I use pickled pepper and millet pepper), slice the garlic seeds, and cut the onion diagonally. If there is garlic, cut a garlic.

5. Add the scallion and onion to the hot oil in the pot and stir-fry.

6. Pour in red pepper and sour radish, add appropriate amount of salt to taste and stir well.

7. Pour in trotters, release soy sauce, vinegar, pepper, pepper powder, sugar and salt, pour in two spoonfuls of trotters stew, stir well, and turn to low heat for five minutes.

8. Pour in Chili oil, sesame oil, chicken essence and onion and stir fry.

9. Mix a small amount of sour radish with trotters, and don't avoid eating trotters in summer.