1. One hoof, weighing about five kilograms, is placed in a pot and boiled for four to five times until cooked. Remove and drain into the purified water. Apply sugar color to the skin.

2. Fry in oil pan until it becomes maroon red. The oiled hoof should be steamed in a pot. The seasonings are: cooking wine, soy sauce, salt, scallions, ginger, pepper, aniseed, nutmeg, angelica, cloves, cinnamon, amomum villosum, and rock sugar. Bring to a boil and simmer over low heat.

3. When the stew is crispy (about 3 hours), take it out and put it on a plate. Lift the wok, boil the original soup, add moistened starch to thicken it, pour it over the hoof and eat.