Fermented fermented pig's trotters

Overview

I eat spicy and sour pork trotters a lot lately, so let’s change the taste once in a while!

Fresh pig's trotters, scraped and washed with a knife. (Has been cut into small pieces when purchased)
Crush the prepared bean curd with a spoon.
Prepare ginger slices and homemade chopped pepper. (If you don’t have it, you can buy it in the supermarket)
After the water boils (add peppercorns), add the pig's trotters to soak in the blood. Take out the rinse foam and set aside.
Heat oil in a pan, add chopped pepper and stir-fry until fragrant.
Throw in the ginger slices.
Add the pork trotters and stir-fry.
Pour in the cooking wine.
Pour in light soy sauce.
Pour in the fermented bean curd juice and boiling water, stir well, bring to a boil over high heat, simmer over low heat for one and a half hours, reduce the juice over high heat, and turn off the heat.
Garnish the plate with cucumbers and carrots.
Clip out and plate.