Edit the method of making this paragraph. First, wash the hooves and remove the hair. Then put it in cold water and start cooking. When it boils, pour out the water. The first two pours of water. Then add cold water, ginger slices and yellow wine. After the water is boiled, remove the floating objects and continue to cook on low heat. Take out the meat when it is cooked.
Then pour an appropriate amount of oil into the pot (limited to soaking most of the hooves), let the cooked hooves fry, and cover the pot to avoid burns. Then take it out, continue to fry until golden brown after the oil is hot, and immediately take it out and put it in cold water for crumpling.
Stir-fry the Chinese cabbage in the oil pan and put some salt at the bottom of the basin for later use.
Take out hooves, put them in a pot, add broth, star anise, cinnamon, soy sauce, pepper, fragrant leaves and sugar, bring to a boil, and turn to low heat to cook until the skin is crisp.
Pick out the raw juice of onion ginger, cinnamon and star anise, and collect it with strong fire. I hope gouache will adopt it!