Traditional Chinese Hunan rose tendons and pork ribs: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Hunan rose tendons. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1833 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Hunan rose tendons and pork ribsRaw material formula 100 kilograms of pig's trotters, 3 kilograms of refined salt, 2 kilograms of white sugar, 600 grams of rose sugar, 2 kilograms of 60° winePreparation method 1. Raw material selection: Choose pork front and rear leg tendons (some are called hoof and elbow tendons), and back ribs.2. When deboning the front and rear hamstrings of the pig, be careful not to cut the hamstring muscles. The lining bone is within the muscle and there are no knife wounds around the muscle. Then trim the tendon and use a knife to draw a straight three-way knife on the hamstring to facilitate feeding.3. …
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