1. Braised beef trotters: beef hooves, rice wine, ginger, salt, rock sugar, green onions, chicken essence, light soy sauce, dark soy sauce, star anise, Sichuan peppercorns, bay leaves.

Put water, cooking wine, and white wine into the pot, and blanch the cow hooves to remove the fishy smell.

Wash away the foam with warm water, and put oil and rock sugar in the pot.

Saute the sugar color, sauté the onion, ginger and garlic until fragrant, add the beef trotters and stir-fry.

Add salt, light soy sauce, dark soy sauce, rice wine, seasonings, chicken essence, star anise, bay leaves, green onion knots, and bring to a boil over high heat.

Transfer to a casserole, add some chicken feet and stew together (remember to blanch). Simmer over medium-low heat for more than an hour.

You can also add some corn and other side dishes to complete.

2. Beef hoof soup: 2 green onions, 2 star anise, soy sauce, oyster sauce, 200g cooking wine, sugar, one beef hoof.

Chop a fresh cow's hoof into small pieces, wash it in water, and blanch it in water.

Add water and cook for three hours, then add some salt.

3. Spicy Beef Hoof Pot: 3 cow hooves with skin, 250 grams of bezoar throat, 250 grams of tripe, 250 grams of bamboo shoots, 500 grams of konjac, 80 grams of green peppers, and 80 chopped peppers. Gram, 80 grams of soaked red pepper, 80 grams of soaked millet pepper, 80 grams of tea oil green pepper, 100 grams of pickled ginger, 15 grams each of pepper, cinnamon, bay leaf, grass fruit, white pepper, etc., and 100 grams of hot pot base. 100 grams of Pixian bean paste and 300 grams of konjac.

Pick the boned cow hooves along the joints and clean them! Add ginger, Sichuan peppercorns, cooking wine and cook over high heat in the pressure cooker for 1 and a half hours.

After stewing, rinse in cold water and tear into small pieces by hand.

Put oil into the pot, squeeze out the green onions, then add hot pot base, Pixian bean paste, pickled ginger, various chili peppers, spices, dark soy sauce, light soy sauce, salt, Boil the rock sugar over medium heat until the aroma becomes fragrant. Add bezoar throat, tripe, bamboo shoots, and konjac. Stir-fry until fragrant. Add boiling water to cover the food. When it is almost cooked, add beef trotters. Stew for 3 minutes. Remove from the pan and sprinkle with chopped green onion. It’s done.