Cooking and efficacy: winter recipes

Braised sheep's feet raw materials: 2 sheep's feet (about 1 kg) and 200 grams of Chinese cabbage. Shredded green garlic 10g, lard 300g, soy sauce 50g, onion ginger 25g, white radish 200g, cinnamon aniseed 25g, water starch 10g, yellow rice wine, sauce color, crystal sugar, monosodium glutamate and salt.

Braised sheep's hoof:

(1) Soak the sheep's hoof in cold water for about 3 hours (to soak in blood), then take it out and put it in the pot. Add clear water (subject to drowning sheep's hoof), and burn until the sheep's hoof breaks and take it out. Wash the cabbage and cut it into sections for later use.

(2) firstly, put the bamboo mat in an iron pot, put the sheep's hoof on the fishing mat, add water (about 1kg), green onions, ginger, white radish, cinnamon, aniseed and yellow wine, boil with high fire, then simmer with low fire for about 1h, add soy sauce, sauce color, crystal sugar and monosodium glutamate, and continue to stew for half. Take out the pot and put it on the plate. Sprinkle with shredded green garlic.

I guess it doesn't taste like this when you make it yourself. There are many people selling pigs and sheep on the streets of Jinan, and they buy food when they are greedy.