1Clean the Pig trotters thoroughly. Place them in a large pot with enough cold Water to cover, add 30g of the Ginger slices and half of the Scallions. Bring to a boil and blanch for 10 minutes, skimming off any foam. Drain the Pig trotters and rinse under cold water.
2Heat the Vegetable oil in a large wok or heavy-bottomed pot over medium heat. Add the remaining Ginger slices, Garlic, Dried chili peppers, Sichuan peppercorns, Star anise, Bay leaf, and Cinnamon stick. Stir-fry until fragrant, about 2 minutes.
