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1
Place the trotters in a large pot, cover with cold water, and bring to a vigorous boil. Drain, rinse each piece under running water, and scrub away any grey foam or impurities. The skin should be clean, pale, and firm to the touch.
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2
Heat the oil in a wide heavy pot over high heat. Working in batches, lay the trotters skin-side down and fry until the skin is tightened and patches of golden colour appear, about 3–4 minutes per batch. Set aside. The surface should feel taut rather than slack.
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3
Return all trotters to the pot. Add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, ginger, spring onion, and enough water to just cover. Bring to the boil, then reduce to the gentlest possible simmer — single bubbles breaking the surface. This is where the dish lives or dies: a rapid boil will tighten the connective tissue and prevent proper gelatin conversion; only sustained low heat over 3 to 3.5 hours will render the collagen to a trembling, unctuous gel.
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4
After 3 hours, test with chopsticks: press a chopstick gently into the thickest flesh. The meat should yield and begin to separate cleanly from the bone, but the pieces must hold their shape and not collapse. If resistance remains, continue for up to a further 30 minutes and test again.
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5
Lift the trotters carefully from the braise and set aside. Discard the ginger and spring onion. Pour the braising liquid into a separate wide pan and boil over high heat, stirring occasionally, until it reduces to a syrupy, glossy coating consistency. The surface should sheet off a spoon in thick amber ribbons.
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6
Return the trotters to the reduction pan and turn gently to coat on all sides. The finished pieces should be lacquered a deep amber and carry a candy-like gloss. Plate and pour any remaining sauce over. Serve immediately with steamed jasmine rice.