2. Soak the hooves in clean water to remove blood, pull out pig hair and rinse.
3. Boil the pot with cold water, then simmer for about 5 minutes, and pat off the excess blood foam.
4. Take out the hoof, drain the water, and then wipe the water on the surface of the hoof with absorbent paper.
5. Brush a layer of honey and soy sauce evenly on the hoof surface with a brush.
6. Add hot oil to the wok and fry around the hooves until brown. The frying effect is better, so be sure to pay attention to it: oil will splash. After frying, steam in an electric pressure cooker, pour in broth, and add appropriate amount of rock sugar, soy sauce, salt and onion ginger.
7, sealing, press the bean tendon key.