The key to cooking this kind of dishes is the color of fried sugar, because it is related to the color and brightness of the finished dishes. If you eat it yourself and are a novice, you can avoid the step of frying sugar color. You can also color it with soy sauce, but it lacks brightness.


2 kg pig bone
1 tbsp oil
10g salt
2G sugar
2 tbsp cooking wine
2 tbsp soy sauce
Appropriate amount of onion and ginger
2 bulks
1 cinnamon
20G tangerine peel
2G fragrant leaves


Step 1
Main and auxiliary materials: pig bones, large ingredients, cinnamon, tangerine peel, fragrant leaves, green onions and ginger.

Step 2
Wash the pig bones, put cold water into the pot, add half of tangerine peel, bring to a boil over medium heat and cook for 2 minutes.

Step 3
Remove and rinse.

Step 4
Heat the oil in a pot, add the ingredients and cinnamon, and stir them over a low heat to make them fragrant.

Step 5
Then add onion, ginger, fragrant leaves and tangerine peel and stir fry evenly.

Step 6
Add washed pig bones and cook with cooking wine.

Step 7
Add soy sauce.

Step 8
Stir fry until evenly colored.

Step 9
Add water and bring to a boil. Skim the foam.

Step 10
Simmer over low heat for about 1 hour. When it is ripe at 8 minutes, season with salt and sugar.

Step 11
Then simmer for about 20 minutes until the bones are ripe and the juice is collected at high heat. Take out the pot and put it on a plate.