2. Scrape the trotters and wash them. The fluff can be burned off with fire, cut off the tip of the claw and divided into two halves, and then cut into small pieces.
3. Soak the pig's trotters in water and put them in a pot with cold water. After the water is boiled, pick up the pig's trotters and remove the blood and oil foam. Slice ginger into thick slices, cut green onions into sections for later use, and cut carrots into hob blocks.
4, put a little oil in the pot to heat, add rock sugar or sugar and stir-fry until reddish brown and constantly bubbling, add the cooked pig's trotters and stir-fry with medium fire or fire (emergency fire). The deeper the frying, the stronger it will be, and no matter how it is cooked, it will not fade.
5. Boil the water in the continuous boiling pot in advance, add lewd trotters, carrots and cooking oil, lift the inner pot and put it in the outer pot of the continuous boiling pot after the fire boils, and wait for 40 minutes to eat.