High fire: high fire brining will make the outer layer of pig's trotters muscle fast and strong contraction, the flavor of spices and seasonings is difficult to penetrate into the interior of the ingredients, can not make the meat crispy, which leads to the taste of firewood.

Small fire: small fire brine pig's trotters, spices and seasonings are easier to integrate into the ingredients inside, pig's trotters can be better out of the flavor, the taste can be inside and outside of the crispy through the taste and the flavor of the brine to enhance the sense of thickness is very good. Disadvantages of small fire brining time will be particularly long, and the finished product is difficult to form, out of the rate is not high.

The correct practice should be: first large fire after small fire, with large fire to make the muscle surface of the pig's feet appropriate contraction to maintain the shape of the finished product, and then use small fire brining, so that the pig's feet into the flavor, out of the aroma, so as to achieve inside and outside the salty and light purpose, and make the meat more cooked, more flavorful, the brining time of 120-150 minutes or so, brined after soaking for 60 minutes.