1. Prepare ingredients: 2 trotters, rice wine, ginger onion, pepper, white pepper, salt, soy sauce and hawthorn.

2, the production method:

(1) Bring to a boil, add trotters, blanch for 5 minutes, and remove for later use. At this time, the ginger is washed and sliced, and the onion is washed and cut into sections for later use.

(2) Prepare a casserole, put pig's trotters in it, then pour enough water (the water will not pass the pig's trotters), add a spoonful of rice wine, soy sauce, a little ginger slices, chopped green onion, diced pepper, diced white pepper and hawthorn, add a proper amount of salt to taste after the fire is boiled, then simmer for 40 minutes on low fire, and finally sprinkle some chopped green onion when taking out of the pot.

3. Skills:

(1) In the process of stewing pig's trotters, if the water in the middle is almost dry, add water to heat the water, and never add cold water, otherwise the pig's trotters will be fishy and hard, and no matter how stewed, they will not rot.

(2) Don't add salt to stew pig's trotters at first. Add salt after the pot is boiled, or the trotters will be difficult to stew.

(3) If you want the pig's trotters to be rotten and fragrant, you can add vinegar and hawthorn in the stew process. Both of them can help the trotters stew quickly, and also improve the taste of the trotters, so that the trotters will not be too greasy to eat. I also suggest that you use black vinegar, which will taste better.