Materials

1 pig's foot (about 1,000 grams), 1,500 grams of pork leg tendon meat, 5 grams of five-spice powder, 3 grams of monosodium glutamate (MSG), 25 grams each of soy sauce, cooking wine, and sugar

Methods: Scrape the pig's foot clean, chop off the hoof and toe shells, cut one side open, pick off the bones and fat meat, and only the skin of the foot is left, and then slice the wider portion of the skin of the foot on the upper part of the skin into a pocket with the same width as the lower part, and then close and sew it into a long pocket. Then cut the wider part of the upper part of the skin of the pig's foot into the same width as the lower part, and then close and sew it into a long pocket. Pork leg key meat cut into strips of about 17 mm, with soy sauce, five-spice powder, cooking wine, sugar, monosodium glutamate marinade for 1 hour, fill the pig's foot bag, fill the mouth of the bag sewed tight. Wrap with bamboo leaves or gauze, then tie with fine hemp rope, put into the marinade to cook for about 30 minutes to pick up, let it cool and then loosen the bundling rope, and then press the tightly wrapped bundle for a few hours, and then unravel the rope and bamboo leaves. When eating, put on the cutting board and cut open two petals, then cut into thin slices about 6.6 mm thick, put into the plate. It can be served with parsley and vinegar.