Scald the hoof in boiling water first. Take it out and rinse it.

Soy sauce, rice wine, rock sugar, salt and apple slices are all put into a tempering machine, and 600cc of water is added first and stirred evenly.

Put the cleaned hooves into the pot, pour the sauce, and add the remaining 1800cc water. Add spices, peppers and garlic cloves. After the fire boils, turn to low heat and stew for about two hours.

After two hours, the hoof is soft but not rotten.

Clean Qingjiang vegetables, add oil and salt to boiling water, and take them out after they are slightly heated and softened. Take a big plate, put the hooves on the plate, surround the Qingjiang cuisine and pour a little marinade.