1, pork tendon meat wash, soak for 2 hours, during the period of 2 water changes, soak the blood; ready to all the spices and green onions and ginger and so on.

2, spices all stuffed into the spice box, fished out convenient; onion cut into sections, ginger slices to be used. Tendon meat cool water in the pot, add 15g cooking wine, blanch for 10 minutes, fully blanched.

3, blanch well after the warm water to wash and wait for use. ... Stir fry sugar color: 30g rock sugar with 40g of water cooked over low heat. Never stir the sugar water before the icing sugar is completely scratched, otherwise it will turn sand.

4. Pour into a container to cool, taste, slightly bitter in the mouth, and sweet, with a burnt flavor. You can fry some more at a time and keep it for slow use.

5, sauce: tendon meat into a deep burner, add sugar color and boiling water, just missed the meat can be.

6, large fire boil, and then according to the soup color moderate add a little old pumping color. Put in the green onion and ginger and spice box. Add 30g of cooking wine and turn down the heat to simmer for 15 minutes.

7, and then add the appropriate amount of salt to taste. The soup should be salty so that the meat can be salted just right.

8, add 5g of chicken essence to refresh, if you do not like can not add.... Add 30g rock sugar, cook for another 15 minutes to turn off the fire, use the residual heat to continue to simmer for 20 minutes.

9, use chopsticks to zap the thickest part of the meat, can easily zap through can, do not stew too rotten.

10, the cooked tendon meat into the plastic box. The original soup pick up the onion and ginger and spices, pour into the preservation box, completely missed the meat, natural cooling, transferred to the refrigerator sealed preservation. When the meat is finished, the original soup can be saved as old soup to continue to use.