1. Prepare 2 pork tendons.
2. Boneless.
3. Roll up the pork tendon and tie it into a cylinder with string.
4. Blanch it in a hot water pot to remove any scum.
5. Put the tendon meat and the bones into the casserole, and then pour the broth.
6. Raise the pot and heat oil, sauté the bay leaves, star anise and cinnamon.
7. Add crushed rock sugar to melt it, pour in cooking wine, light soy sauce, soy sauce and soybean paste, and stir-fry the dried orange peel to create a fragrance, and let the spices and soup color.
8. Pour the spices into the casserole.
9. After boiling the casserole, skim off the foam.
10. Simmer for half an hour on low heat.
11. After the soup becomes shallow, remove the orange peel, add 1 tablespoon of salt and simmer for half an hour.
12. After the stew is cooked, the tendon is soaked in the soup overnight.
13. Slice and place on the plate (the glutinous rice on the plate is described in detail in another recipe of mine: Secret all-purpose glutinous rice).
