Clove 5 tsaoko, 2 nutmeg, 1 coriander seed, half a tablespoon of pepper1tablespoon.
Pericarpium Citri Tangerinae 1 tablespoon cooking wine 8 tablespoons soy sauce 4 tablespoons onion 5 ginger a large piece
Cut the onion into sections and slice the ginger for later use. Clean the hoof, put it in the pot, add clean water, add half onion, half ginger and 3 tablespoons cooking wine, and boil it together.
Wrap small particles of spices such as star anise cloves in gauze for later use.
Turn on the low heat, put the crystal sugar in the saucepan, and add half a bowl of water about 100ml to make the crystal sugar dissolve and turn into caramel color. The whole process takes 10- 15 minutes.
When the sugar color turns dark amber, immediately pour a lot of hot water, and throw all the spices in to cook the fragrance slightly.
Add the hoof, the remaining cooking wine, onion and ginger slices, and add boiling water until the soup can basically immerse the hoof.
After boiling, turn to the minimum heat, cover and simmer for more than 2 hours, and turn over the hoof several times in the middle. At this time, the hoof is basically soft and rotten.
At this time, remove all the impurities such as spices from the pot, and transfer half of the soup without using it, and pour the soy sauce into the remaining soup.
At this time, open the lid and start to collect juice in the middle of the fire. Scoop up the soup every few minutes and pour it all over the surface of the hoof. Turn it over from time to time and pay attention to the uniformity of coloring. The whole process takes about 40 minutes.
When the soup begins to thicken, take out the hoof and put it on a plate for later use, and continue to collect the soup in the pot until it is dark, thick and bubbly, and pour it on the hoof.