Stewed sheep's hoof with chestnuts is a private recipe. The main raw materials are sheep's hoof and chestnuts, which are fragrant in taste and medium in difficulty. If you follow this recipe, you are welcome to express your views on this recipe. No matter whether you succeed or fail temporarily, you are welcome to take pictures of your achievements and share your experiences.

Raw material: sheep's hoof.

Volvariella volvacea, Lycium barbarum, chestnut.

Salt, pepper, cooking wine, sugar, water starch.

Characteristic color: the soup is mellow and nutritious.

Exercise: 1, put the sheep's hoof in the pot, add the onion and ginger, cook for a while, take it out and marinate it with cooking wine and pepper, remove the bones and cut into pieces, then cook it with clear water, and blanch the straw mushroom, chestnut and medlar for later use;

2. Add broth to the pot, add mutton trotters, straw mushrooms, chestnuts and medlar, stew for 10 minute, and add salt, pepper, sugar and water starch to thicken the pot.

Nutritional value: sheep hoof-sheep tendon, also known as sheep tendon, is the ligament of sheep calf. During the slaughter season, after picking, straightening and drying in the shade, it can be stored for a long time, and it will not be bad for a long time. Tendons of sheep's feet ... detailed recipes for all sheep's feet

Chestnut-also known as chestnut, big chestnut, chestnut fruit, hairy chestnut, chess piece and chestnut wedge. Chestnuts are distributed in Liaoning, Beijing, Hebei, Shandong, Henan and other places in China, and their shells are big and spherical.