2500 grams of mutton hoof meat

Coriander 100g pepper (red, sharp and dry) 30g.

Kimchi100g

Pepper (red and sharp) 10g garlic (white skin) 30g.

50g cooking wine, salt 10g.

3 grams of soy sauce and 5 grams of monosodium glutamate.

Pepper 5g sesame oil 10g

Onion 15g ginger 5g

Detailed steps of spicy sheep hoof flower

1. Put the sheep's hoof on the fire to burn off the residual hair, soak it in warm water, scrape it clean, chop off the tip of the hoof, put it in a cold water pot to cook it thoroughly, then take it out, wash it with clear water, put it in a casserole lined with bamboo, and drain it. Boil wine, salt, soy sauce, cinnamon, dried Chili and minced onion and ginger with high fire.

2. When the fire is 70% rotten, take it out, cool it slightly, remove the bones, cut it into pieces 6 cm long and 3 cm wide, buckle it in a bowl with the skin facing down, put it in the original soup, and steam it in a cage;

3. Chop kimchi, wash garlic and cut into flowers;

4. Cut the small red pepper into filaments;

When eating, when the lard is burned to 60% heat, stir-fry the pickles and garlic together. At the same time, take out the sheep's hoof flower, pour the juice into the pot, add monosodium glutamate, thicken, sprinkle pepper, pour it on the sheep's hoof flower, then pour sesame oil and sprinkle coriander.