Rinse the Pork trotters thoroughly under cold water. Blanch the Pork trotters in a large pot of boiling water for 10 minutes to remove impurities, then drain and rinse again.
2
Heat Cooking oil in a large wok or heavy-bottomed pot over medium-high heat. Add Rock sugar and stir until it melts and caramelizes to a light amber color.
3
Add sliced Ginger, Scallion sections, smashed Garlic, Star anise, Cinnamon stick, Bay leaves, Dried chili, and Sichuan peppercorn to the wok. Stir-fry until fragrant, about 1-2 minutes.
