Directions:
1. Dress the pig's foot and remove the bone.

2. Put the foot on a chopping board with the skin side down. Prick several holes in it with an iron chopstick or other pointed utensil. Rub salt on the skin side, but put scallions, ginger, cinnamon, fennel and Chines prickly ash on both sides. Put it in a deep container and cover the lid. Marinate for 2 days in summer, or alternatively 3 days in spring and fall and 1 week in winter.

3. Get rid of the scallions, ginger and other sprices. Wash the pork foot clean and put on a plate. Add 100g (6 tbsp) of water and steam over strong ifre for 2 hours. Take out and put hte pork foot in a bowl. Pour on teh juice resulting from steaming until the meat and the sauce are at the same level. When it totally cools off and solidifies into a jelly form, cut foot into chunks 5 cm (2 inches) long, 3 cm (1.2 inches) wide and 0.7 cm (0.28 inch) thick. Place on a plate and serve.

Features: Crystal and transparent.
Taste: The meat is tender and refreshing.