Make skin more elastic and tough, and delay skin aging; Sheep hoof also has the effect of strengthening tendons and bones.
It has a good dietotherapy effect on people with weak waist and knees and weak body.
It is helpful to the growth and development of teenagers and slow down the rate of osteoporosis in middle-aged and elderly people.
Sheep hoof meat1000g, auxiliary materials: shallot10g, ginger10g, and coriander 20g.
Seasoning: 50 grams of soy sauce, 3 grams of salt, rock sugar 10 gram, monosodium glutamate 1 gram, 30 grams of cooking wine, star anise 1 gram, and pepper 1 gram.
method of work
1. soak the sheep's hoof in warm water for half an hour, remove the claw shell, shave it, clean it, put it in a pot, add water,
2. If the hoof is less than 3 cm, boil it with strong fire, and then move it to low fire for stewing, which needs to be turned frequently.
3. In order to avoid sticking to the bottom of the pot, remove it when it is stewed to 80% rotten, and remove the bones while it is hot; Wash ginger and slice; Wash coriander and cut it into fine powder for use.
4 .. Stir-fry a spoon, add mutton trotters, add mutton soup, cooking wine, soy sauce, rock sugar, and pepper (black pepper), and stir-fry until the color is the highest.
5. Take a big bowl, add onion, ginger and aniseed, put the sheep's hoof into the bowl, pour the original juice and add monosodium glutamate.
6. Steam the upper drawer on high heat for about 20 minutes, take it out, turn it over in a bowl, and remove the onion, ginger and aniseed.
7. Bring a small dish of coriander with you when serving.
Sheep hoof, cooking wine, fragrant leaves, fennel, cinnamon, pepper, dried pepper.
method of work
1, the sheep's hoof is burned and scraped with a knife, and the two toes are cut in two, washed and blanched for later use. Remember to add wine when blanching.
2. Add boiling water to the electric cooker and add the sheep's hoof (the amount of water does not exceed the sheep's hoof).
Add fragrant leaves, fennel, cinnamon, pepper, dried Chili and other spices (sprinkle with rosemary and perilla).
Add half a spoonful of vinegar, and the meat will burn more easily. Then leave it to stew.
3. Simmer until the sheep's hoof is crispy and soft, remove the sheep's hoof and transfer it to the wok.
Add the right amount of soy sauce, sugar and salt. If it is not spicy enough, you can add two dried peppers at this time.
Add cumin powder, cover the pot, simmer for half an hour, and then remove the sheep's hoof and collect the juice.
point out
This burning method belongs to the burning method of Soviet-style braised mutton, which is too sweet and should not be too salty.
Be sure to put Chili, if there is no spicy sweetness, it will only be more greasy.
Seven ingredients of mutton hoof: onion 15g ginger 10 white sugar 10g liquor 5ml cooking wine 5ml.
Soy sauce 10ml soy sauce 20ml octagonal 2 cinnamon 3g allspice powder 5g salt 5g water 800ml peanut oil 30ml