Wash fresh sheep's hoof with high fire, cut it in half, cook it with warm fire and water, take it out, heat it with oil, and add seasonings such as star anise, cinnamon, pepper, ginger and garlic. After smelling the fragrance, put the mutton hoof back into the pot and add the original juice to stew the mutton soup.

Braised sheep's hoof

Ingredients: 2 sheep's feet (about 1 kg), 200g Chinese cabbage, shredded green garlic10g, 30g lard, 50g soy sauce, 25g onion ginger, 200g white radish, 25g cinnamon, 25g aniseed, 0/00g water starch/kloc-0, and yellow rice wine.

Practice: (1) soak the sheep's hoof in cold water for about 3 hours (subject to blood immersion), then take it out and put it in a pot, add clean water (subject to drowning the sheep's hoof) and burn it until it breaks. Wash the cabbage and cut it into sections for later use. (2) Put the sheep's hoof on the bamboo mat, add water (about 1kg), onion, ginger, white radish, cinnamon, aniseed and yellow wine, boil with strong fire, then simmer with low fire for about 1h, add soy sauce, sauce color, crystal sugar and monosodium glutamate, continue to stew for about half an hour, and take out the onion and monosodium glutamate.

Braised sheep's hoof

This dish is characterized by soft, crisp, hemp, spicy, fresh and fragrant juice.

Production method: raw materials: 400g of hot pepper, Sichuan bell pepper, pepper seeds, garlic seeds, ginger and chopped green onion, refined salt, monosodium glutamate special spice for mutton feet, bean paste, spicy sauce for spicy girls, sesame seeds, oyster sauce, chicken essence powder, soy sauce, red oil, salad oil and sesame oil. (1) Heat fragrant oil in a pan, add garlic and ginger rice, bean paste, special spices for beef feet, stir-fry spicy sauce by spicy girls, add mutton feet, add broth, simmer for 4-5 minutes on medium heat, pour red oil, and put the mutton feet on a plate one by one. (2) Put red oil in the pan, add bean paste, mutton feet and special spices. Key to production: pay attention to the heat when stewing sheep's hoof.

Stewed sheep's hoof with emerald mushrooms

Ingredients: 7 sheep's feet, Pleurotus nebrodensis 1 piece, and 7 vegetable cores.

Seasoning: braised sauce 150g, onion, ginger and garlic 5g, star anise, cinnamon, pepper, tsaoko and clove 2g, cooking wine, soy sauce 10g, salt, monosodium glutamate and chicken essence 3g, sesame oil 5g, red oil 10g and wet starch 5g.

Output: 1. Roast the sheep's hoof with low fire (be careful not to burn it), then soak it in hot water twice, and then soak it in alkali for 4-5 hours. 2. Pour off the alkaline water, soak it in hot water for two or three times until it is golden yellow, and then rinse it with clear water. 3. Blanch the washed sheep's hoof with onion, ginger, garlic, star anise, cinnamon, pepper, tsaoko, clove, cooking wine, soy sauce, salt and fresh soup, then stew until it is 90% ripe, and take it out for later use. 4. Put Pleurotus nebrodensis, onion, ginger, chicken essence and cooking wine into a cage and steam for 5 minutes until cooked; After blanching, take out the vegetable core, add salad oil to the pot, add salt, monosodium glutamate and chicken essence when it is 80% hot, and then take it out of the pot for later use. 5. Add a little oil to the pot. When it is 80% hot, add onion, ginger and garlic. Add braised sauce, cooking wine and fresh soup to the cooked lamb's trotters. After eating, take it out, put it in a circle on the plate in the order of one vegetable core and one sheep's hoof, and put steamed Pleurotus nebrodensis in the middle. 6. Take out the steamed mutton hoof juice, add salt, monosodium glutamate and chicken powder to taste, thicken it, pour in red oil and sesame oil, and pour it on the mutton hoof and Pleurotus nebrodensis.

Features: the mutton hoof is soft and ruddy, the lark mushroom is soft and rotten, and the vegetable core is crispy.

Innovation: ordinary sheep's hoof is made of Pleurotus nebrodensis and vegetable core, which are carefully processed and cooked, with rich taste and beautiful shape.