Seasoning: (1) soy sauce 1/2 cups, a little starch.
(2) 4 tablespoons of soy sauce, 3 tablespoons of rock sugar, 1 tablespoon of wine 1 teaspoon of salt 1/2 teaspoons and 5 cups of clear water.
(3) wine 1 tablespoon, salt 1/2 teaspoons.
working methods
1. Wash hooves, blanch them first, scrape off oil stains with a knife, add onions, ginger and star anise, and cook for 20 minutes without boiling water.
2. Take out the hoof, smear it on the skin with 1/2 cups of soy sauce, poke a hole in the skin with a fork, then fry it in hot oil and color it. Soak it in cold water immediately after taking it out.
3. Boil the seasoning (2), put it in the hoof, and simmer for 40 minutes. When it is soft and the soup is slightly dry, take out the hoof, let it cool a little, and then slice it.
4. Stir-fry two spoonfuls of oil, clean and cut into small pieces, add seasoning (3), stir-fry and take it out, spread the hoof on the dish surface, and then thicken the soup of the hoof with a little water starch to serve.