2. Seasoning: a little dried chili, ginger slices and shallots, refined salt, Shaoxing wine 1 tsp, chicken essence 1/2 tsp, monosodium glutamate, pepper 1/3 tsp, fresh soup 2000g and salad oil 3 tsp.
3. soak the sheep's hoof in clear water, wash it, knock it off with the back of a knife and split it in two.
4. Put the net pot on the fire, add water to boil, add sheep's hoof to boil, remove it and cool it with cold water, and drain the water.
5. Put the broad beans into a small pot, pour in warm water and soak for 1 hour, take them out, peel them and wash them.
6. Soak red dates, coix seed and medlar in clear water, then wash and drain.
7. Put the wok on the fire, add salad oil and heat it to 60%. Add ginger slices, dried peppers, chopped green onion and sheep's hoof and stir-fry for a while.
8. Cook Shao wine again, add fresh soup to boil, remove ginger slices, onion segments and dried peppers, and skim off the floating foam on the surface.
9. Then add broad beans, red dates, coix seed and medlar, and simmer for about 2 hours until the mutton hoof is crisp and rotten.
10, add salt, chicken essence and monosodium glutamate to taste, sprinkle with pepper and serve.