Dried Pork Tendon 猪脚筋

猪蹄筋有养血朴肝、强筋壮骨之能 。

猪脚筋泡发方法有如下几种：
1、油发：先将蹄筋洗净控干，温油下勺，约五六成热时，端离火位，慢慢浸煨，待油少凉时再上火加热，油热再放下待凉，找来次反复三四次，漂出碱质，洗净，即可使用。
2、盐发：将大粒盐下锅炒干，出净水分自，待成散落状时，下蹄筋迅速翻动拌炒，待原料涨大鼓起时，将其埋在盐下焖透，然后继续翻炒，如能捏断时取出，用温水浸泡，反复在水中漂zhidao洗赶紧即可。
3、水发：先将原料用温水洗一遍，下凉水锅中烧开，慢煮约二三小时后，取出，撕去外层筋皮，换新水下锅，用小火慢煮，待煮透回软成透明状时，捞出，用新水泡上，即可备用。

INSTRUCTION 

1) Deep-fry the pork tendons in hot oil until the pork tendons start to shrink and crisp then remove and soak in a basin of cold water for at least 2 hours or until soften.
 
2) Drain dry and place the tendons in a pot with just enough water to cover them.
 
3) Braise over medium heat for 20 minutes or until thoroughly tender.

Storage method：
Pork tendon should be chilled (at 0-8°C) for storage. If it is to be consumed over a long period of time, it is suggested that it is sealed and frozen (at -18°C or below).