1: Sauced lamb trotters is a traditional halal cold dish. The meat is smooth and has a rich aroma.

Ingredients for sauced sheep's trotters: 15 sheep's trotters (weighing about 1500 grams). 15 grams of green onion, 15 grams of ginger, 3 grams of pepper, 3 grams of aniseed, 3 grams of cinnamon, 3 cloves, 5 bay leaves, 1000 grams of old soybean soup, 3 grams of MSG, 3 grams of cooking wine, 3 grams of white pepper , 3 grams of sugar, 5 grams of sesame oil, 5 grams of oyster sauce, 5 grams of Worcestershire sauce.

How to make sauced sheep's trotters:

① Clean the sheep's trotters, blanch them and let them cool.

② Put the sauce pot on the heat, add the old soybean soup, green onions, ginger, pepper, aniseed, cinnamon, cloves, bay leaves, add MSG, cooking wine, salt, white pepper, white sugar, oyster sauce , Worcestershire sauce, add the sheep's trotters, bring to a boil and cook over low heat until thoroughly cooked, then turn off the heat, soak in the original soup for half an hour, take out and let cool, apply sesame oil, cut into pieces when eating, and put them on a plate.

Tip: Scrape off the remaining hair from the sheep’s hooves and clean it.

2: Ingredients:

1000 grams of raw sheep trotters.

Seasoning:

Onion, ginger, garlic, pepper, aniseed, cinnamon, vinegar, soy sauce, sugar.

Preparation method:

1. Knock off the hoof covers from raw sheep hooves and soak them in clean water. Because caustic soda may be used during the dehairing process of raw sheep hooves, they should be soaked in water. Add some vinegar to neutralize the alkali residue, scrub carefully with a brush after an hour, and then rinse with clean water.

2. Wash the lamb's trotters and put them in the pressure cooker. Add water to cover the lamb's trotters. Add green onions, fresh ginger slices, garlic cloves, and peppercorns into the seasoning box and put them in. Put a few large ingredients into two pieces. Cinnamon, three spoons of soy sauce, one spoon of vinegar, appropriate amount of salt, cover and simmer for 30 minutes.

3. Put the wok on the fire, pour a small amount of peanut oil to heat up, fry two aniseed pieces, put the stewed lamb trotters and soup into the pot, add an appropriate amount of dark soy sauce, a spoonful of sugar, and continue to stew. When the sheep's hooves are crispy and the juice has been absorbed, the appearance of the sheep's hooves will be bright red and the flavor will be strong.