Raw materials 500 grams of sheep's feet, fava beans, red dates, 10 grams each, 4 grams of wolfberries, Coix lacryma seeds, a little.

Seasoning dried chili, ginger, scallion, 1 tsp each of salt, wine, 1/2 tsp each of chicken essence, monosodium glutamate, 1/3 tsp each of pepper, 2,000 grams of broth, 3 tbsp of salad oil.

Preparations

1Sheep's hooves are soaked in water and washed and cleaned, then knocked off the hoof nails with the back of a knife and split in half.

2Place a clean pot on the fire, add water to boil, blanch the sheep's hooves, remove from the pot, cool in cold water, and drain off the water.

3 broad beans in a small pot, pour warm water to soak for 1 hour, remove the skin, wash.

4Soak and rinse red dates, coix seeds and wolfberries in water and drain well.

Operations

1 frying pan on the fire, add salad oil to 60% heat, into the ginger, dried chili, scallions, sheep's feet stir fry for a moment.

2 and then cook the wine, add fresh soup to boil, pick off the ginger, scallions, dried chili, skim the surface foam.

3 and then into the broad beans, red dates, coix seeds, wolfberries, turn the fire stew about 2 hours until the sheep's hooves crispy.

4 Add refined salt, chicken essence, monosodium glutamate to taste, sprinkle pepper, out of the pot into the bowl that is.