Scald it with boiling water, and then scrape off the foreign hair left on the surface of sheep's hoof with a blade. Split the sheep's hoof from the middle, soak it in warm water for half a day to remove blood and wash it. Put the washed sheep's hoof into the pot, add clean water and blanch it with high fire, then remove the floating foam in the pot and rinse the sheep's hoof with clean water. Remove the mutton hoof from the pressure cooker with at least onion, ginger and red pepper, add water to the cooking wine, stew for 15 minutes, then 10 minutes, and cook the mutton hoof. It is worth noting that, first, the sheep's hoof should be fresh and tasteless; Second, don't add spices such as spiced and star anise in the pressure cooker, otherwise it will make the soup turbid, destroy the milky white and delicious taste of the soup, and make the soup lose its original flavor. But only spices can be added when making red roast lamb's hoof. Third, when cooking, cooking with big fire and stewing with small fire can increase the flavor of dishes. Fourth, the sheep's hoof itself has less meat and can't be overcooked, otherwise it is skin and bones, and there is no bite at all.