pork jiont stewed with rock sugar

Cuisine: Beijing Cuisine Taste: Salty and Sweet Price: 40-80 yuan Introduction: A famous dish in Tan Jiacai, Beijing, is mainly made of pork elbow, which is cooked and steamed. The finished dish is bright red in color, crisp and rotten in meat elbow, and the marinade is like glue, which is fragrant, salty, sweet and nutritious. Has the effects of increasing skin elasticity and caring skin. Ingredients: 500g of boneless pig's forepaw, 50g of soy sauce and cooking wine, 5g of onion and garlic, 10g of ginger slices and 100g of rock sugar. Production method: 1. Scrape the pig's hoof and wash it with a knife on the inside; Cut the soft side along the length until the knife is deep enough to see the big bone, then cut a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a circle. 2. Put the hoof into the boiling water pot and cook for about ten minutes until the skin is tight. 3. Put a bamboo grate in a wok, put the hoof on it with its skin facing down, submerge it with water, then add cooking wine, soy sauce, refined salt, crystal sugar, scallions and ginger slices, bring it to a boil with high fire, cover it, and then burn it with low fire for half an hour, then turn over the hoof and burn it thoroughly, then use high fire until the soup is like glue, and take out the hoof and put it in the soup with its skin facing down.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)