Raw materials for braised sheep's hooves: 2 sheep's hooves (about 1 kg), 200 grams of cabbage. 10 grams of shredded green garlic, 300 grams of lard, 50 grams of soy sauce, 25 grams of green onion, ginger, 200 grams of white radish, cinnamon, 25 grams of dashi***, 100 grams of water starch, yellow wine, soy sauce, rock sugar, monosodium glutamate, salt in moderation.

Braised sheep's hooves practice:

(1) the sheep's hooves soaked in cold water immersion for about 3 hours (to soak away the blood), washed and fished out and put in a pot. Add water (to submerge the sheep's hooves shall prevail), burn to sheep's hooves raw and fish out. Wash the cabbage, cut into segments to be used.

(2) in the iron pot with a bamboo mat first, put the sheep's feet on the fishing-pad, add water (1 kg or so), green onions, ginger, white radish, cinnamon, dashi and yellow wine, with a high fire after boiling to a small fire stew for about 1 hour, add soy sauce, soy sauce color, rock sugar and monosodium glutamate, and continue to stew for about half an hour, remove green onions, ginger, radish, cinnamon and dashi, add cabbage, salt and monosodium glutamate and stir, and stew until the Sheep hooves crispy, soup will be thick, under the water starch thickening, stir well. Sheng people from the pot in the dish, sprinkled with shredded green garlic can be.