2. Add boiling water to the rice cooker and add the sheep's hoof (the amount of water should not exceed the sheep's hoof). Add spices such as geranium, fennel, cinnamon, pepper and dried Chili (sprinkle rosemary and perilla this time). Add half a spoonful of vinegar and the meat will burn more easily. Then let it stew.
3. Stew the sheep's hoof until it is crisp and soft (it takes about 4-5 hours for a 200W rice cooker, and a little longer is better, depending on everyone's requirements for softness and hardness), remove the sheep's hoof and transfer it to a wok, and add appropriate amount of soy sauce, sugar and salt. If it is not spicy enough, you can add two dried peppers at this time. Add cumin powder, cover the pot, simmer for half an hour, then remove the sheep's hoof and collect the juice.