Select the pork, first remove the blood, lymph, etc., then cut into pieces of meat of the appropriate size, soak in cold water, change the water several times, fully soak the blood, and then rinse it with water, drain the blood and set aside.

Put a small amount of water in the boiling pot, add the dry yellow sauce to dilute, then mix it with enough water, boil it over a strong fire, remove the sauce foam, put the pork tendon meat into the pot, put soy sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, and cinnamon.

Bring the soup to a boil over high heat until the beef is subsided, then reduce the heat to medium-low and continue to cook.

When the sauce pork is cooked, there is no need for high heat, it is simmered slowly over low heat, and the longer it is stewed, the softer and more tender the meat will be, and the more flavorful it will be.

After the pork in sauce has been stewed for an hour, finally lift the lid of the pot again

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