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Braised joint of pork in brown sauce, Weifang

It is a historical famous dish, and enjoys tremendous popularity because it is soft, fat but not oily with abundant nutrition. First, Six joints of pork are cut into blocks like elephant eyes. Then Rub the fried sugar, put into the bowl with the rind toward the bottom of the bowl and add soy sauce, salt water, scallion, ginger, half a spoon of clear soup. Later, boil it with steamed pot, pull scallion and ginger out of it and put them on the pad. Put the pot on the fire, pour the soup into the pot and add some cooking wine gourmet powder, brine, and put the pad into pazhi (a kind of kitchen utensil). When the meat is ready, put it into the plate and water the soup on the joint of pork.