Baiyun Pork Knuckle is a famous dish in Guangdong, available in every restaurant.

Method: First shave the pig's hands with a knife to remove the nails, wash them, put them in a boiling water pot and cook for 30 minutes, pick them up, rinse them with water for 1.5 hours, take them out, cut them in half with a knife, and cut them into pieces. , wash with clean water. Change to boiling water and simmer for about 20 minutes, remove and rinse in clean water for about 1.5 hours. Return the pot to boiling water, add the pig's feet and cook for about 20 minutes until cooked (the skin can be separated from the bones), remove and let cool.

Boil the white vinegar, add sugar, refined salt, and ginger, cook until dissolved, filter with a clean cloth, cool and pour into a basin, soak the pig's feet for 6 hours, and take them as you eat.

The bones and flesh are easy to separate when eaten, the skin is refreshing and the meat is smooth, fat but not greasy, sweet and sour.

Of course, this is a common practice now, and it is very different from the traditional practice. The traditional practice is to shave the pig's hand with a knife, remove the nails, cut the two halves, cut off the big bones and leave the skin connected. Bring the mountain spring water to a boil (bring it to a boil), add the pig knuckles, cook over a slow fire until cooked (the skin can be separated from the bone), pick up the chopped pieces, soak them in flowing mountain spring water for 12 hours, and decant the water. Boil the white vinegar, add sugar, refined salt, and ginger, cook until dissolved, filter with a clean cloth, cool and pour into a basin, and soak the pig's feet for 6 hours.

Speaking of which, there is another story here. It is said that in ancient times, there was a temple on Baiyun Mountain, which is now Nengren Temple. One day, the elder who presided over the temple went down the mountain to beg for alms, so the young monk in the temple got a pig's hand and wanted to taste its taste. Outside the mountain gate, he found a jar and set it up on the stove to cook. The pig's knuckles were just cooked, but unfortunately the elder had returned from alms. The young monk was afraid that the elder would see him and violate Buddhist rules, so he hurriedly threw the pig's knuckle into the stream at the foot of the mountain. The next day, a woodcutter went up the mountain to collect firewood. He passed by a mountain stream and found the pig's hand. He picked it up and took it home. Seasoned with sugar, salt, vinegar, etc., he ate it. The skin was crispy, the flesh was smooth, and it was sweet and sour. . Soon, the method of preparing pig's knuckles became popular in the local area. Because it originated from the foothills of Baiyun Mountain, later generations called it "Baiyun Pig's Knuckles".