Ingredients: five sheep's hoofs

Seasoning: sliced onion and ginger 50g, star anise 2, fragrant leaves 15g, Amomum villosum, clove, nutmeg, galangal, refined salt, monosodium glutamate, sugar and Shaoxing wine 2 tablespoons each, fish sauce 1 tablespoon, soy sauce 3 tablespoons, ox bone 1000g.

working methods

1. Remove the hair and toenails from the sheep's hoof and wash them with alkaline water.

2. Add a proper amount of water into the pot, put the ox bone stick into the pot and cook for 30 minutes, then add the fragrant leaves, Amomum villosum, clove, nutmeg and galangal to continue cooking for 30 minutes, filter out the raw materials and make the broth for later use.

3. Put the sheep's hoof into the broth, then add salt, monosodium glutamate, white sugar, Shaoxing wine, fish sauce, soy sauce, onion, ginger slices and star anise, cook on low heat until the sheep's hoof is boneless, and take it out to cool for later use.

4. When eating, cut the sheep's hoof, put it on a plate and serve it.