Pork tendon in shape of bear palm (Liaoning)

On the old recipe of the Shenyang Grand Hotel, there was a dish: braised bear's paw. It is understood that it was originally a large dish in the "Manchu Banquet" of the Qing Dynasty, which was enjoyed by the royal family and the nobles. Today, ordinary people can't afford it. Second, bears protect animals for the country. Who dares to open their mouths to it? To this end, the cooking master Li Chunxiang specially improved the braised bear's paw in history and made a delicious meal with simple ingredients: the bear paw. The raw materials of beef tendon, beef head meat and pork tendon are tanning, and then pressed together into a bear's palm shape by a mold, and the seasoning is made by using a "扒" method. The color of the sauce is bright and red, and it can be compared with the real thing from the shape, color and taste. The meat is smashed, the juice is mellow and rich, and it is very nutritious.