Stewed sheep's hoof:
1, ingredients preparation: 6 sheep's feet, onion ginger, peppercorns, dried peppers, star anise 1 piece, 20 peppercorns, cinnamon 1 piece, 6 grams of fennel, tsaoko 1 piece, 5 slices of fragrant leaves and cloves1piece. Wash sheep's hoof to remove hair and hoof shell, burn small hair with fire, and then wash it with alkaline water;
Wash leg of lamb
2. Slice the ginger, cut the onion, and pat the Amomum tsao-ko, and prepare spices: star anise, pepper, cinnamon, fragrant leaves, dried peppers, Chili powder, pepper granules (pepper can be used without pepper granules), cloves, fennel, cardamom, etc. The principle of putting spices is to improve the taste and remove the fishy smell, and the sheep's hoof is good and needs heavy taste.
seasoning
3, add water to the spice in the pot, add onion ginger, soy sauce, soy sauce, cooking wine to make brine, put it in the sheep's hoof and simmer it until the skin of the sheep's hoof is crisp and rotten, not too rotten or the flesh and blood will be separated; In the process of stewing, pour the marinade on the sheep's hoof with a spoon to taste.
Add the sheep's hoof and stew over low heat.
Spoon the gravy onto the sheep's hoof to taste it.
4. Stew the sheep's hoof until it is crisp and rotten. Taste the salt and decide whether to add salt, and add more pepper and Chili powder to enhance the flavor. Take the juice out of the pot with a big fire, and stew the sheep's hoof with a plate of delicious and spicy authentic Xinjiang snacks.