The pig's hands are first burned with a blowtorch or gas stove, which is generally black and yellow, then washed with warm water and soaked for 3 hours. Boil water, add wine and ginger slices, then boil pig's trotters for 2-3 minutes and blanch. Then cut it in half, put it in a pressure cooker, add water, add 2 tablespoons of cooking wine, 2 chunks of ginger, bread and sugar, and press for 45-50 minutes. After pressing, take out the trotters to cool, and then carefully remove the bones from the trotters. Pay attention to two particularly small bones to be removed. In short, there are none left. Put the selected bone headache into the soup in the pressure cooker, put it on the slow fire stove, and continue cooking for 30-60 minutes according to the amount of soup in the pot. Put the boneless pig's trotters in a suitable container, preferably square, so that they can be easily cut when eating. Pour the cooked soup evenly into a container and keep it in the shade for 3 hours or overnight. Dip it in the prepared garlic juice when eating. This is delicious and convenient to eat.