1. Prepare the ingredients of mutton hoof, radish, dried tangerine peel, pepper and ginger.
2, radish washed, pedicled, cut into large pieces.
3. Wash the sheep's hoof, blanch it in a boiling pot, and remove the blood and floating foam. Rinse with cold water and scrape the skin clean with a knife.
4. Pour the dried tangerine peel, pepper, ginger and sheep's hoof into an electric pressure cooker, add 1000 ml of clean water, cover it, electrify it and press it to the "tendon" position. (30 minutes)
5. After cooking, pour into the soup pot, add the radish and cook for 5-8 minutes on high fire until the radish becomes soft.
6. Turn off the fire, add salt and chicken essence and mix well. Put it in a bowl when eating.
Precautions:
You don't need oil to make this soup.
Don't put the radish in the electric pressure cooker. When the sheep's hoof is cooked, put it in the soup pot and cook it over high fire.
Sheep's hoof, that is, the four feet of a sheep, is also called sheep's hoof. Sheep hoof is rich in collagen, with lower fat content and no cholesterol, which can enhance the physiological metabolism of human cells, make skin more elastic and tough, and delay skin aging; Sheep hoof also has the effect of strengthening tendons and bones, and has a good dietotherapy effect on people with weak waist and knees, which is helpful to the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly people.
Sheep's hoof is a kind of gelatinous tissue, which is cheaper and more delicious than sea cucumber and shark's fin. It is an important raw material for cooking feast dishes.