The method of braised beef feet is as follows:

Preparation of raw materials: 750 grams of beef feet, 100 grams of cabbage, 13 grams of starch, 10 grams of ginger, 1 g of cinnamon, 10 grams of shallots, 30 grams of rice wine grams, 2 grams of sesame oil, 2 grams of soy sauce, 40 grams of peanut oil, 1 gram of MSG;

1. Wash the cow hooves, put them into a pot of cold water, bring to a boil over high heat, cook for 10 minutes, take them out, Remove the broken bones, scrape off the outer skin, and then cut into 7 cm long strips;

2. Take a large earthenware bowl, put a bamboo grate on the bottom, and put in beef tendon, cinnamon bark, Bring rice wine, soy sauce, refined salt, onion knots, ginger slices and 2000 ml of water to a boil over high heat, then reduce to low heat and simmer for 4 to 5 hours;

3. Simmer until the tendons are soft and a small amount of thick juice remains. Remove from the heat, remove the green onion, ginger and cinnamon, pick out the thick ox hoof and cut it in half to make it uniform in thickness;

4. Put the wok on high heat, add peanut oil and cook until 80% Heat, put the washed cabbage hearts into the pot, add refined salt to stir-fry, and put them around the porcelain plate;

5. Add peanut oil to the pot, heat it until it is 80% hot, pour in the beef Stir-fry the tendons, then add the original juice. After boiling, add MSG, thicken the gravy with wet starch, put it in the middle of a large porcelain plate, and drizzle with sesame oil. Serve.