| 1 | Scrape hair off the pork foot. |
| 2 | Rinse. |
| 3 | Chop into sections. |
| 4 | Remove bones. |
| 5 | Cook in boiling water briefly. |
| 6 | Add some soy sauce to the pork foot. |
| 7 | Heat oil for frying. |
| 8 | Fry the pork foot till golden brown. |
| 9 | Remove and drain. |
| 10 | Save some oil in the wok. |
| 11 | Add seasonings. |
| 12 | Stir quickly. |
| 13 | Add stock and pork foot. |
| 14 | Simmer over a low flame for 1 hour. |
| 15 | Remove. |
| 16 | Steam for 10 minutes. |
| 17 | Save the juice oozing out from the pork foot. |
| 18 | Put the pork foot, upside down, on the plate. |
| 19 | Stir-fry the dried pickled cabbage with sesame oil. |
| 20 | Add the juice above, cornstarch paste, and spring onion. |
| 21 | Mix well. |
| 22 | Pour it over the pork foot. |
| 23 | Fry the carrot and turnip balls for 3 minutes. |
| 24 | Garnish the dish with them and add some spinach. |
| 25 | Serve. |
| 26 | Note: sugar colour is made by frying granulated sugar and rock sugar with oil over a very small flame. |
| 27 | It looks like soy sauce and helps deepen the colour of the dish. |
| 28 | Tung-po is also known as su shih and is one of the eight great scholars |
