the practice of griddle mutton feet.

1. Select the cleaned sheep feet, put them back on the gas stove and burn them, then cut them in half with a knife.

second, put water in the pot, add pepper, ginger slices, onion slices and vinegar, boil it, put it in sheep's feet and cook for 5 to 11 minutes, then take it out and wash it. This is mainly to remove the smell.

3. put star anise, osmanthus fragrans, cortex moutan, tsaoko, fennel, dried tangerine peel, fragrant leaves, radix astragali, dried peppers, prickly ash and angelica in the pressure cooker, put sheep's feet in the pressure cooker, stop the fire after venting in the pressure cooker for 12 minutes, and then simmer for 11 minutes, then take it out and rinse it off.

4. Put oil in a hot pan, saute ginger slices and garlic until fragrant, add sheep's feet and cooking wine, stir-fry until fragrant, then pour in the sauce made of fermented bean curd, pork sauce, seafood sauce, oyster sauce, chicken essence, white sugar, light soy sauce and old soy sauce, stir well, and then transfer to a dry pan to serve. Ingredients of the soup for nourishing sheep's feet: several pairs of sheep's feet, red dates, wolfberry fruit, ginger, adenophora adenophora and sugarcane (used to remove the smell), yellow bark leaves, a small amount of dried tangerine peel and star anise spice (these should not be put in too much, otherwise the soup will have a bitter taste) and other ingredients: oil, salt, chicken essence, sugar, a small amount of wine, vinegar, etc. Scrape the bought sheep's feet with a knife. Ingredients such as Fructus Lycii, ginger, Radix Adenophorae and sugarcane (used to remove the unpleasant smell), leaves of wampee, a small amount of dried tangerine peel and star anise spice (these should not be put too much, otherwise the soup will have a bitter taste), etc.

Ingredients: oil, salt, chicken essence, sugar, a small amount of wine, vinegar, etc.

Production:

Scrape the bought sheep hoof with a knife.

scoop up clean water, remove some unclean things and remove some unpleasant smell.

then, put the cooked mutton hoof into the pressure cooker, add various ingredients and water.

just cover the lid and fire for three minutes, and be careful not to overdo it, otherwise, when you eat it later, those hamstrings will lose their tenacity when chewed.

when the time is up, turn off the fire and stew for three minutes, then shower the pressure cooker with cold water, open the lid and replace it with another convenient lid, and then slowly simmer the soup for half an hour until it becomes turbid white. You can drink it.