Put water, cooking wine and white wine in the pot, and blanch the cow's hoof to remove fishy smell.
Wash away the floating foam with warm water, and put oil and rock sugar in the pot.
Stir-fry the sugar color, saute the chives, ginger and garlic, and add the cow's hoof to stir fry.
Add salt, soy sauce, soy sauce, yellow wine, seasoning, chicken essence, star anise, fragrant leaves and onion, and bring to a boil.
Transfer to the casserole, add some chicken feet and stew together (remember to blanch). Stew for more than an hour on medium and small fire.
You can also put some corn and other side dishes to finish.
Second, beef hoof soup: 2 pieces of green onion, 2 star anise, soy sauce, oyster sauce, 200g of cooking wine, sugar and one beef hoof.
A fresh cow's hoof, chopped into small pieces, washed with water and blanched.
Boil in water for three hours, then add some salt.
3. Spicy beef hoof pot: 3 beef hoofs with skin, 250g bezoar throat, 250g beef tripe, 250g bamboo shoots, 500g konjac, 80g horn green pepper, 80g chopped pepper in rural altar, 80g pickled red pepper, 80g pickled millet pepper, 80g tea oil green pepper, 0/00g pickled ginger/kloc-,pepper and pepper. Pixian bean paste100g, konjac 300g.
Remove the boned hoof along the joint and wash it! Add ginger, pepper and cooking wine and cook in a pressure cooker over high fire 1 hour and a half.
After stewing, rinse in cold water and tear into small pieces by hand.
Take the oil out of the pan, drain the scallion, take it out, add the chafing dish bottom material, Pixian bean paste, pickled ginger, all kinds of peppers, spices, soy sauce, soy sauce, salt and crystal sugar in turn, and after boiling over medium heat to get the fragrance, add bezoar throat, tripe, bamboo shoots, konjac, stir-fry until it tastes delicious, and when it is almost cooked, add trotters.