(1) Debone the pork knuckle, wash it and drain it, put it in a pot and sear the skin, scrape off the impurities, wash it well, place the skin down on the vegetable pile, and cut the meat with a cross knife to a depth of Put 1/3~1/2 of the thickness of the pork elbow into a soup pot with ginger, green onions, cooking wine and Sichuan salt and cook briefly. When the blood stains and odor have been removed, take it out and place it in a steaming bowl.

(2) Wash and core the red dates and put them into a steaming bowl. Put the pot on the fire, heat up the vegetable oil, add rock sugar (beat it finely) and stir-fry, add water and boil until it becomes sugar color, scoop it into a steaming bowl, steam it for about 3 hours until it is very soft, take it out of the basket, take out the red dates, and put them into the steamer. After the juice is decanted into the pot, flip the pork knuckle onto a plate and place the red dates around it.

(3) Put the pot on the fire, use low heat to reduce the juice until the color is red and the oil is bright, remove from the heat, pour the oil and push it evenly, ladle it into the plate and simmer on the elbows; cut the sweet orange into half Round slices are placed around the plate for decoration.