1. Wash the foreleg meat and cut into small pieces, soak in clean water for about an hour to remove the blood, or directly boil it in the pot.
2. Add a little oil to the pot, add rock sugar, and fry the sugar color over low heat.
3. Stir continuously until golden brown.
4. Add the drained meat and quickly stir-fry until it is evenly coated with sugar.
5. Add boiling water, the amount of water is over the meat, add 2/3 of the vinegar.
6. Add soy sauce.
7. Cover, turn to medium-low heat and simmer for about 30 minutes after boiling.
8. Open the lid and add the remaining vinegar.
9. Collect the juice over the fire.
10. Take out the pan and serve.
11. Enjoy it quickly.
12. Sweet and sour is particularly appetizing.
