? Sheep's feet have less meat and more bones, and the fishy flavor is heavy! Processing is difficult, and if you can do the dish of sheep's feet well, the profit is also very considerable!

Northern people for sheep's feet is very much, such as sheep's feet soup, roasted sheep's feet, braised sheep's feet, spicy sheep's feet, cassoulet sheep's feet, spicy sheep's feet, brine sheep's feet, and so on practice.

Here is a previously done "spicy sheep's feet" for your reference!

This dish was made a long time ago, the finished product is bright red color, rich flavor, crispy skin, spicy flavor, very suitable for the night market stalls, and heavy taste crowd.

Material preparation:

Main ingredient: 5 kg of sheep's feet. Sheep hooves skin intact, sheep hooves are the best

Supplementary ingredients: 200 grams of old ginger, garlic tapped through 100 grams, onion tapped through 200 grams

Spices: 15 grams of star anise, 50 grams of cinnamon, 10 grams of cloves, 50 grams of grass fruits, 25 grams of Angelica dahuricae, 20 grams of cumin, 20 grams of grass cardamom, green peppercorns 30 grams of red peppercorns 20 grams of dried pepper 100 grams of segmented (the general condition with the Bullet chili)

Cooking seasoning: 200 grams of salt, 150 grams of white wine, 50 grams of ground pepper.

Making steps:

First step: sheep's hooves are thawed and dried. Then burn the hoof surface hair clean! The nail cracks should also be burned clean! Burn hard! Burn until burnt! Soak and clean!

Step 2: Use the back of a knife to knock off the goat hoof nails one by one without destroying the shape of the hoof itself.

Step 3: Blanch! Put cold water in a pot and blanch together with white wine for 5 minutes, after which pull out and rinse well.

Step 4: Stir-fry the water for cooking the sheep's feet!

Pot add 100 grams of vegetable oil, burned to smoke, into the ginger, garlic, scallions, sautéed yellow and then into all the spices slightly sautéed, add 10 kg of water, add 200 grams of salt, 100 grams of white wine, 50 grams of sugar color or the right amount of old pumping to adjust the color, large fire boil into the sheep's feet, turn the fire simmer for 2 hours, turn off the fire soak until the sheep's feet are fully cooked! Fish out and set aside to cool.

The fifth step: the pan with a wide oil, sheep's feet a generally 10. Sheep hooves surface pouncing on a layer of starch (you can also add crisp some crispy fried powder into it, the effect is better!) 6 into the oil temperature when the pot, maintain this temperature will be the surface layer of the skin fried withered and fried crispy and then fished out of the oil control.

Sixth step: pot to stay in the bottom of the oil about 30 grams, plus ginger and garlic stir-fry pan, and then under the green and red peppercorns 15 grams of dry chili pepper 100 grams, small fire after stirring aroma, under the feet of the goat, add another 20 grams of spicy sauce, 3 grams of sugar, chicken 5 grams of MSG 5 grams of thirteen spices 3 grams of cumin 5 grams of cumin powder, stir-fry evenly over a small fire. Finally, add 5g of pepper oil, 5g of sesame oil, 20g of fried white sesame seeds, turn well, and then start the pot to plate. Garnish with chopped green onion and cilantro.

About the practice of sheep's feet a lot, many masters have different techniques, some of the techniques above the things you can adjust their own! But the following points must be noted!

The first point: the wool of sheep's feet must be burned clean! Especially the hair in the nail cracks, must be burned clean! You can properly burn a little bit, and then warm water soak cleaning, can properly reduce the fishy flavor!

The second point: whether it is brined or stewed, the bottom salt should be appropriate when cooking! Can not be too salty, but not too light! Otherwise, it is difficult to taste when processing later!

Third point: stewing ginger, onion and garlic are needed to stir fry, so that its flavor better evaporate out, in the stewing with white wine, better removal of the fetid taste of sheep's feet.

The fourth point: If it is made according to my method above, when frying oil, be sure to fry the skin crispy! This way to eat only flavor! Only after the sheep's feet cold have a little fishy flavor.

Fifth point: I generally use the pressure cooker is pressed for 20 minutes, and then uncovered depending on the circumstances of the simmering, direct small fire stewing time is generally between 2-3 hours, 9 ripe after turning off the fire simmering.