Blanch the washed sheep's hoof in cold water and add 1 spoon cooking wine.
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When water boils, many impurities float on the surface. You can skim the froth with a colander first, and then continue to cook for 3-5 minutes until no froth is generated.
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Take out the sheep's hoof and clean it with warm water.
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Put the sheep's hoof in the pressure cooker.
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Add water to less than 1-2 cm, and add 1 spoon of cooking wine to remove fishy smell.
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After the pressure cooker is started, turn to low heat and continue pressing for 30 minutes, basically ensuring that the sheep's hoof can be soft and rotten.
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Put oil in the pot and turn on a small fire. Add 1 tbsp sugar and stir-fry the sugar color.
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When the sugar turns into a light yellow foam and floats on the surface of the oil, it means that it has reached the best moment.
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Quickly add sheep's hoof and stir-fry, and coat with sugar evenly. Stir-fry star anise, cinnamon and ginger slices, and then add hot water, which is slightly lower than the level of sheep's hoof.
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Add oyster sauce, soy sauce to taste and soy sauce to color. Stew in the pot for 15 minutes, the sheep's hoof will be soft and rotten, and you can turn on the fire to collect the juice.
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Thicken the juice and serve it on a plate.
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This detailed picture looks very appetizing.
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skill
1. The bones of sheep's hoof are super hard. Cutting bones with a kitchen knife is a bit reluctant. When buying sheep's hoofs, you can ask the owners who sell sheep's hoofs to process them into small pieces with their chainsaws.
2. In fact, after the pressure cooker is pressed out, the sheep's hoof is basically boneless. You can take out the long bones and cut the boneless sheep's hoof into smaller pieces.