Main Ingredients:
1 pig foreleg

Supporting Ingredients:
20g ginger, 20g scallion, 10g chopped scallion

Seasonings:
30 of soup-stock, 500g Haoji Spicy Sichuan Sauce, spices (including 1 Momordica grosvenori, 25g cinnamon, 25g , 20g rhizoma kaempferiae , 20g radix angelicae, 20g thyme, 13g cloves, 200g green Sichuan peppercorns, 200g red Sichuan peppercorns, 100g dried chili peppers), 300g salt, 250g Haoji Chicken Flavour Seasoning Granules, 500g oil, 10g chili powder, 5g cumin

Preparation Method:

1.Heat oil in a pot and stir-fry the pre-rinsed spices. Wrap the spices and add them to the stock. Simmer for 6 hours over low heat, then add salt, Haoji Chicken Flavour Seasoning Granules, and Haoji Spicy Sichuan Sauce to create the marinade (this marinade can be used to marinate 15 kg of pig trotters at a time).

2.Place the pig trotter in a pot with ginger and scallion and blanch briefly. Remove and transfer to the marinade pot. Marinate for 15 hours, then stew for 30 minutes. Remove and let cool.

3.Place the pig trotter on a charcoal fire and grill slowly until the skin bubbles. Sprinkle with chili powder, cumin, and chopped scallion before serving.

Dish Characteristics:
The pig trotter is tender and sticky, with a rich and spicy flavor.