Materials to be prepared: hooves, garlic cloves, star anise, ginger, salt, chicken essence, old rock sugar, soy sauce, yellow wine, chopped green onion and small red pepper.

Step 1: Wash the hoof with water, use absorbent paper to absorb the water on the hoof and cut it into pieces, put it in a pot with cold water, boil it, scoop it up and pour out the blood.

Step 2: put oil in the bottom of the pot, not too much, because the skin on the hoof has its own grease. Add ginger, garlic cloves, star anise and a little red pepper, stir-fry until fragrant, and then add hooves.

Step 3: Add soy sauce after the hoof is fried (be careful not to put too much, otherwise the color of the meat will be too dark), add rock sugar and fry for a little longer.

Step 4: Add hot water (not cold water) after the hoof is completely and evenly colored, simmer for about 40 minutes on low heat, and then turn to high heat to collect juice. If the color is lighter, you can add a little old extraction color, add half a spoonful of salt and half a spoonful of chicken essence to taste, spray a little yellow wine and stir fry. At this time, you can see that the color of rock sugar wrapped in hooves is particularly attractive. You can add chopped green onion and chopped green onion after serving.