Stewed pork chop with rock sugar
Ingredients: 500g of boneless pig forepaws, 50g of soy sauce, 50g of cooking wine, 5g of onion, 5g of garlic, ginger slices10g, and rock sugar10g.
Practice: 1, scrape pig's trotters and clean them with a knife; 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 let it spread out, and then cut off the fat around it to form a circle; 2. Put the hoof in the boiling water pot and cook for about ten minutes until the skin is tight; 3. Put a bamboo symbol in a wok, put the hoof skin down on it, submerge it with water, then add cooking wine, soy sauce, refined salt, rock sugar, onion and ginger slices, boil it with strong fire, cover the lid, and simmer for half an hour, then turn the hoof over and burn it thoroughly, then boil the soup with strong fire, such as glue juice, take out the hoof skin down and put it in the soup bowl.