The mutton hoof mainly relies on pepper, pepper and ginger to remove the smell of mutton.

braised mutton hoof

main ingredient: 1g of mutton hoof.

auxiliary materials: 1g shallot, 1g ginger and 2g coriander.

seasoning: 5g of soy sauce, 3g of salt, 1g of rock sugar, 1g of monosodium glutamate, 3g of cooking wine, 1g of star anise and 1g of pepper.

Braised lamb's hoof

1. Soak the lamb's hoof in warm water for half an hour, remove the claw shell, shave it, wash it, put it in a pot, add water, and boil it over high fire until it is about 3 cm, then move it to low fire for stewing, and turn it frequently to avoid sticking to the bottom of the pot. When it is 8% rotten, take it out and remove the bones while it is hot; Wash ginger and slice; Wash coriander and cut it into fine powder for use.

2. Stir-fry a spoon, add sheep's trotters, add mutton soup, cooking wine, soy sauce, rock sugar and pepper (black pepper), and stir-fry until the color is the highest.

3. Take a large bowl, add the onion, ginger and aniseed, put the sheep's hoof into the bowl, pour in the original juice, add monosodium glutamate, steam it on the drawer for about 2 minutes, take it out, turn it over in the bowl, and pick out the onion, ginger and aniseed. When serving, bring a small dish of coriander for food.