30g of dried chilli segment, 20g of dried chilli powder, seasoning package (5g of star anise, 5g of cinnamon, 6g of Amomum villosum, 2g of licorice, 2g of cardamom and 2g of Amomum tsaoko), 200g of garlic, 50g of ginger rice150g, 250g of oyster sauce, 5g of salt, 6g of chicken essence, 8g of monosodium glutamate and 3000 soup stock. ?

1, remove hair from pig's trotters, wash them, and blanch them in a cold water pot;

2. Take a pressure cooker, pour trotters, spice bags and dried peppers, add 2g of salt, 3g of monosodium glutamate and 4g of chicken essence, press into the pressure cooker for 60min, and take out for later use;

3. Add oil to the wok and heat it. When it is 50% hot, add ginger rice, garlic rice and dried pepper and stir-fry until fragrant;

4. Pour in trotters, add broth, 3g salt, 5g monosodium glutamate, 2g chicken essence and oyster sauce to taste, thicken, and drizzle with sesame oil. Serve.

Ingredients: ox hoof1500g, seasonal fruit 75g, peanuts and pine nuts10g.

Seasoning: dried Chili, Chili sauce, Chili sauce, star anise, cinnamon, fragrant leaves, cardamom, soy sauce and starch.

Practice?

1. Roast the hoof on the fire until the skin is burnt, and then rinse it with running water.

2. Put the oil in the oil pan and burn it to 70% heat (judging by the naked eye that the oil level is calm and slightly smoky), add the cow's hoof and fry it slightly, then rinse it with running water.

3. Put the casserole on fire, add water to boil, add dried Chili, Chili sauce, Chili sauce, star anise, cinnamon, fragrant leaves, cardamom and soy sauce, then add cow's feet, boil over low heat, and then steam in the pot for 2 hours.

4.？ Seasonal fruit is washed and cut into pieces and spread at the bottom of the bowl (greasy with food), and beef hoof pieces are placed on the fruit. Scoop a little marinade in the pot, thicken it, pour it on the dish and sprinkle with peanuts and pine nuts.

1. Remove all the foreign hairs on the hoof, wash it and cut it into pieces. Soak water in a cold water pot, add ginger, onion and cooking wine, and repeat several times until the smell is gone.

2. Cucumber is cut into hob blocks, sauerkraut slices, some ginger slices and onion slices. Dried peppers are seeded and cut into 2.5 cm pieces.

3. Put the brine into the pot, put in the cow hoof block, heat it to boiling with high fire, then turn to low heat until the cow hoof tastes soft, and take it out.

4. Put the pot on a big fire, add refined oil, heat it to 130- 150%, add watercress, dried chili, pepper, ginger and garlic, stir-fry, add fresh soup and cook until it tastes delicious; Filtering the residue, adding trotters, salt and white sugar, and stewing glutinous rice with low fire; Then add cucumber and sauerkraut, cut off the raw materials with high fire, add water starch to collect thick soup, add monosodium glutamate, and take out the pot.

Features of the finished dish: exquisite production and combination of halogen and burning. The finished dishes are bright red in color, soft and waxy in meat, spicy and salty, and full of flavor.

Key operation: the initial processing of cattle hoof should be thorough, without any peculiar smell, and the firepower and time of fire should be controlled to ensure that it is waxy but not rotten.