Fresh mutton hoof

20

ingredients

Welsh onion

1 root

ginger

1 block

garlic

1 piece

salsa soya |

1 spoon

salt

2 soup spoon

cooking wine

1 spoon

Sichuan pepper

5 grams

Star Anise

8 grams

Amomum tsao-ko

1 piece

cinnamon

1 block

dill

5 grams

cardamum

6 grams

step

1. Wash sheep's hoof for later use.

2. Prepare, cooking wine, soy sauce, salt, onion, ginger and garlic, pepper, aniseed, Amomum tsaoko, cinnamon, licorice, fennel and cardamom.

3. Put cold water into the pot, then put in the sheep's hoof, boil the pot and blanch it for fishing.

4. Put clean water into another pot, put the scalded mutton hoof into it, and pour in 1 spoon cooking wine.

5. Remove a little floating powder on the surface in the second boiling.

6. Then pour in 1 spoon of soy sauce and 2 tablespoons of salt.

7. Then add all seasonings, open the pot and stew 10 minutes for fragrance.

8. Cover the lid and simmer for 1-2 hours, turn off the fire and simmer for 1-2 hours. Take out the soup and control it. It tastes great when you eat it cold or hot.