The sheep's trotters mainly rely on Sichuan peppercorns and ginger to remove the mutton smell.

Braised mutton trotters

Ingredients: 1000 grams of mutton trotters.

Accessories: 10 grams of shallots, 10 grams of ginger, and 20 grams of coriander.

Seasoning: 50g soy sauce, 3g salt, 10g rock sugar, 1g MSG, 30g cooking wine, 1g star anise, 1g pepper.

How to cook braised sheep's trotters

1. Soak the sheep's hooves in warm water for half an hour, remove the claw shell, shave off the hair, wash and put it into the pot, add water, and remove. About 3 cm past the sheep's trotters, bring to a boil over high heat, then move to low heat and simmer, turning frequently to avoid sticking to the bottom of the pot. When it is 80% mashed, take it out and remove the bones while it is hot; wash and slice the ginger; wash the coriander. Cut into fine pieces and set aside.

2. Heat a spoon over high heat, add mutton trotters, add mutton soup, cooking wine, soy sauce, rock sugar, pepper (black pepper), and cook over high heat until it turns color.

3. Take a large bowl, add onion, ginger and aniseed, put the sheep's trotters into the bowl, pour in the original juice, add MSG, steam over high heat for about 20 minutes, take out , turn it into a bowl, pick out the onion, ginger and aniseed and serve. When serving, bring a small plate of coriander with it.