Taste type: spicy.

Salt water type: oily salt water

Characteristics of spicy mutton hoof: red and bright color, spicy and delicious, soft and waxy meat, endless aftertaste.

Raw materials of halogen products: 5000 grams of fresh sheep hoof,

Raw material formula: 300 grams of green onion, 200 grams of ginger slices, 0/00 gram of refined salt/kloc, 500 grams of cooking wine, 3 grams of dried pepper and 3 grams of spiced powder.

Brine formula: dried pepper 1500g, dried pepper 400g, onion 500g, ginger 300g, garlic cloves 20g, ginger slices 50g, onion slices 35g, star anise 25g, cinnamon 15g, kaempferia kaempferia 15g, clove 2g, sand. Lawn mowing 1g, tsaoko 15g, pepper 10g, refined salt 500g, sugar crystal sugar 20g, chicken essence 5g, monosodium glutamate 5g, fresh soup salad oil 1000g and cooked vegetable oil 15000.

Raw materials of essence additive: 500g of red oil, 30g of pepper powder, 0g of cumin powder100g, 50g of cooked sesame seeds and 20g of monosodium glutamate.

Production process:

(1) Primary processing: the sheep hoof skin is burned into a black hard shell, soaked in warm water, scraped and washed.

(2) Soaking and bleaching: soak the sheep's hoof in clear water for 3-8 hours, take it out and drain it.

(3) yard taste: the raw materials of yard taste are evenly rubbed into hooves, and the yard taste is 3-8 hours in summer and 8- 12 hours in winter.

(4) Soaking: soak the sheep's hoof in a clear water pot, take it out and drain it.

(5) making halogen products

(1) Mash ginger, tie green onion tightly, break star anise and cinnamon into small pieces, remove seeds from Amomum tsao-ko, chop Angelica dahurica, Cao Ling and grass, mash Amomum villosum, cardamom and nutmeg, and wash all the materials with clear water and drain. Take 500 grams of dried peppers, put them in a boiling water pot for about two minutes, rinse them with clear water, drain the water, chop them into chopped peppers, stir-fry the remaining dried peppers with a little cooked vegetable oil until they are spicy and fragrant, and dry the dried peppers.

(2) Put the pot into medium fire, add salad oil and cooked vegetable oil, when the oil temperature rises to 30% to 40%, stir-fry fennel, cardamom, nutmeg and Amomum villosum until the cardamom is crisp and fragrant, add star anise, cinnamon, clove, kaempferia kaempferia, angelica dahurica and tsaoko, stir-fry until the fragrance overflows, and add onion, ginger slices, garlic cloves and onion segments.

(3) Take a halogen bucket, add seasoning bag, oil, dried Chili festival, ginger, onion, pepper, crystal sugar and cooking wine, add fresh soup, add refined salt and sugar color, and bring to a boil over medium heat. When the aroma is overflowing, put the mutton hoof, chicken essence and monosodium glutamate into medium fire, boil it over medium fire, skim off the floating foam, marinate the mutton hoof with low fire until it is cooked and soft, and move the marinated barrel away from the fire.

(4) Chop the sheep's hoof, add red oil, pepper powder, cumin powder and monosodium glutamate, mix well, sprinkle with cooked sesame seeds and mix well to get the spicy sheep's hoof.

How to eat: put the sheep's hoof into a container, and each diners can eat it with a pair of disposable sanitary and edible gloves.

Process key

(1) When adding onion knots, onion segments, garlic cloves, ginger slices, spices, ciba peppers, etc. Do it slowly to prevent the pot from overflowing.

(2) the sheep's hoof should be eaten while it is hot.