Ingredients: 400g pork shank

Accessories: appropriate amount of vegetable oil, appropriate amount of refined salt, appropriate amount of rock sugar, appropriate amount of Sichuan peppercorns, appropriate amount of dried chili pepper, 1 star anise, appropriate amount of dark soy sauce, a small amount of white wine, Appropriate amount of green onions and appropriate amount of ginger slices

Step 1: Wash the pork tendons.

Step 2: Boil a layer of water in the pot.

Step 3: Prepare the seasonings: ginger slices, green onion segments, dried chili peppers, peppercorns, star anise and rock sugar.

Step 4: Put oil in the pot, add seasonings and stir-fry over low heat.

Step 5: Stir until the rock sugar is completely melted, add the tendon meat, and switch to high heat.

Step 6: Fry the tendon meat in the pan until the surface is slightly firm, then pour in dark soy sauce.

Step 7: Fry until the surface of the meat is basically brown, then pour in boiling water.

Step 8: Add appropriate amount of salt.

Step 9: Pour a few drops of alcohol.

Step 10: Put it in a casserole, simmer over low heat for 40 minutes, poke holes easily with chopsticks, take it out and slice it for consumption.

Step 11: Slice and serve.