1 sheep hoof bone (1 leg of lamb with hoof bone), 1 carrot, and appropriate amount of ginger slices.

working methods

1. Wash and blanch sheep's hoof bones for later use, and cut carrots into pieces for later use.

2. Put the sheep's hoof bone, carrot and ginger slices into a pressure cooker, add appropriate amount of yellow wine, cinnamon and star anise, and cover the lid.

3. Turn the fire to medium heat and stew for 30 minutes.

4. Let it cool, take it out, put it in a casserole, continue to stew for about 10 minutes, and add a proper amount of salt. Or add a little chopped green onion

A sheep's hoof is a sheep's four feet. Sheep's hoof is rich in collagen, with lower fat content than fat and no cholesterol. It can enhance the physiological metabolism of human cells, make skin more elastic and tough, and delay skin aging. Sheep hoof also has the effect of strengthening tendons and bones.

nutritive value

Tendon is rich in collagen, with lower fat content and no cholesterol, which can enhance cell physiological metabolism, make skin more elastic and tough, and delay skin aging.

Edible efficacy

1 can enhance the physiological metabolism of human cells, make the skin more elastic and tough, and delay skin aging.

2. Sheep hoof also has the effect of strengthening tendons and bones, and has a good dietotherapy effect on those with weak waist and knees and thin body, which is helpful to the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly people.