Qian Qian white hoof is a famous traditional cold dish in Shanghai. This dish is beautiful in shape, fragrant and delicious.

Raw materials of Qianbaiti: 10 trotters, 10 pork loin strips. Onion 15g, ginger 15g, pepper 3g, aniseed 3g, cinnamon 3g, clove 3g, fragrant leaves 5g, white salt water 1000g, fragrant grain 50g, monosodium glutamate 3g, Shaoxing wine 3g, salt 3g, white pepper 3g, sugar 3g and sesame oil 5g. In addition, a 10 cleaning strip was prepared.

The practice of Qian Xiaobai hoof:

① Wash the small white hoof and remove the hoof bone with a knife; Put 10 tenderloin in the middle of the small white hoof, round it, and tie it with a piece of cloth.

(2) put white salt water, onion, ginger, pepper, aniseed, cinnamon, clove, fragrant leaves, fragrant grain, monosodium glutamate, Shaoxing wine, salt, white pepper and white sugar into a pot, put them into small white hoof for compaction, boil them, turn off the fire after burning them completely, soak the original soup for half an hour, take them out for cooling, take out the cloth strips, apply sesame oil, and then.

Tip: the small white hoof should be cleaned and tied tightly.