The most authentic way to make cow hooves is as follows:

Tools/materials: 3,000 grams of cow hooves, 2,000 grams of marinade soup, 6 grams of pulse, 8 slices of ginger, 6 grams of cumin, 6 grams of peppercorns, 6 grams of white pepper grains, 2 fruits of grass, salt, 2 spoons of braised soy sauce, 1 piece of cinnamon, 2 spoons of white wine.

1, add a handful of flour in the water to scrub the cow's hooves, wash several times with warm water.

2, pot on the fire add cow hooves, water and white wine to boil skimming blood foam. Cow hooves are too big to blanch one at a time, pour off the water blanched cow hooves do not, re-add water to blanch another cow hooves.

3, blanched cow hooves, with a spray gun to burn once prairie to very little hair.

4, ready to cook beef hooves material, cinnamon, wicker, ginger, pepper and white pepper grains.

5, pickle salt, grass nuts and cumin, grass nuts with a knife to smash open the seeds out of good flavor.

6, warm water soak cow hooves scrape scorch marks, wash with water a few times and cut into two halves good flavor.

7, clean hooves add brine soup, add enough salt and two seasoning box, pure water at a time to add enough to submerge the hooves, boil over high heat and then turn to a low fire to stew for 2 and a half hours, halfway through the hooves turn over.

8, stewed cow hooves broth left very little, fish out the cow hooves broth to make full use of the boiled eggs once poured do not.

9, cow hooves peeled off the cow tendons and skin, according to the ton loaded bag, pumping the air vacuum packaging, put in the freezer freezer storage.