原料:带骨猪前肘1块约重1000克,大葱段、生姜、盐、酱油、味精、料酒各少许,丁香6粒,水发木耳、水发黄花菜各10克,肉汤500克,糖色、香油、绿菜叶各少许。制法:将猪肘用铁叉叉住在旺火上烧燎,均匀地将肉皮燎成焦糊色并起小泡时,放在温水内浸泡20分钟,再将焦糊刮洗干净,肉皮呈金黄色,放入水锅煮六成熟捞出,乘热用净布擦 Raw materials: a bone with pig bone ankle weight about 1000 grams, green onions, ginger, salt, soy sauce, MSG, a little wine, cloves 6, water, fungus, water lily each 10 grams, broth 500 grams, Sugar color, sesame oil, green leaf a little. System of law: the pork elbow with iron fork fork in the live on the burning burn, even into the scorching skin lumps, and when soaked in warm water soak for 20 minutes, and then the scorching scrub clean, skin Was golden yellow, boiled six into the water boil, heat with a clean cloth