Using fresh sheep hooves with a strong fire to burn the hair scraped clean, sheep hooves cut into two and a half, with a warm fire and water to cook thoroughly after the fish, and then add oil to warm to the star anise, cinnamon, peppercorns, ginger, garlic, and other condiments, smell the aroma of the sheep's hooves back into the pot, coupled with the juice of sheep soup stewed into the original.

Braised sheep's trotters

Raw materials: sheep's trotters 2 (about 1 kg), 200 grams of cabbage, 10 grams of shredded garlic, 30 grams of lard, 50 grams of soy sauce, 25 grams of green onions, ginger, 200 grams of carrots, cinnamon, 25 grams of daikon***, 100 grams of water starch, yellow wine, soy sauce, rock sugar, monosodium glutamate, salt, each in appropriate quantities.

Practice: (1) the sheep's hooves soaked in cold water immersed in about 3 hours (to soak away the blood), washed and fished out into the pot, add water (to submerge the sheep's hooves shall prevail), burned to the sheep's hooves broken out of the raw. Cabbage washed, cut into segments to be used. (2) in the iron pot first with a bamboo mat, put the sheep's hooves on the bamboo mat, add water (1 kg or so), green onions, ginger, white radish, cinnamon, dashi and yellow wine, with a high fire after the boil to a small fire simmering for about 1 hour, add soy sauce, soy sauce, rock sugar and monosodium glutamate, and continue to simmer for half an hour or so, remove green onions, ginger, radish, cinnamon and dashi, add cabbage, salt and monosodium glutamate and stir well. Stew until the sheep's hooves crispy, soup will be thick, under the water starch thickening, stirring, from the pot into the dish, sprinkled with shredded green garlic can be.

Marinated sheep's trotters

This dish is characterized by: soft juice, crispy, numb, spicy, fresh, fragrant

Method of production: Raw materials: spicy sheep's trotters 400g, Sichuan large lantern pepper, pepper seeds, garlic seeds, ginger and green onion, salt, MSG sheep's trotters spices, soybean paste, spicy sauce, spicy girl's hot sauce, sesame seeds, oyster sauce, chicken essence powder, soy sauce, red oil, salad oil, sesame oil. ① pot of sesame oil, into the garlic ginger rice, soybean paste, cow hooves special spices, chili pepper spicy sauce stir-fried, poured into the sheep's hooves, into the broth, simmering slightly over medium heat for 4-5 minutes, dripping red oil, the sheep's hooves one by one into the plate ② pot of red oil, into the soybean paste, sheep's hooves, special spices, pepper seeds, pepper, stir-fried, dripping sesame oil, out of the pot, cover the sheep's hooves, sprinkled with a small amount of sesame seeds that is completed. Production key: sheep's feet on the fire simmering attention to the fire Hou

Jade white mushrooms steak sheep's feet

Raw materials: sheep's feet 7, white mushrooms 1, vegetable core 7 trees.

Seasoning: 150 grams of barbecue sauce, green onions, ginger, garlic 5 grams each, anise, cinnamon, pepper, grass nuts, cloves 2 grams each, cooking wine, 10 grams of soy sauce, salt, monosodium glutamate, chicken essence 3 grams each, 5 grams of sesame oil, 10 grams of oil, 5 grams of wet starch, 50 grams of lye, 10 grams of oil, 1000 grams of fresh soup.

Production: 1, the first sheep's hooves with an open fire on a small fire baked off the hair (pay attention to do not burn), and then soak in hot water twice, and then soak in alkaline water for 4-5 hours. 2, pour off the alkaline water, soak in hot water two or three times, washed until the golden yellow shall prevail, and then rinsed with water for spare parts. 3, the rinsed sheep's hooves boiled in water, plus onion, ginger, garlic, anise, cinnamon, pepper, grass nuts, cloves, cooking wine, soy sauce, salt, Fish out and set aside. 4, white mushrooms with onion, ginger, chicken essence, cooking wine on the cage on high heat and steam for 5 minutes to penetrate; vegetable core boil water and then fished out, add salad oil in the pot, burn to 80% heat into the vegetable core with salt, monosodium glutamate, chicken essence, seasoned and then left the pot to set aside. 5, the pot with a little oil, burn to 80% heat, put onion, ginger, garlic stir-fry aroma, add braising sauce, cooking wine, fresh broth into the nine mature goat hooves cooked to taste after Fish out, in accordance with the order of a core of a sheep's foot in a circle in the plate, the center of the steamed white mushrooms. 6, the original juice of the steamed sheep's foot out, add salt, monosodium glutamate, chicken powder seasoning thickening, dripping red oil, sesame oil, out of the pan, pour on the sheep's foot and white mushrooms can be.

Features: sheep's hooves are soft and red, Bai Ling mushrooms are soft, and the core of vegetables is fragrant and crisp.

Innovation: choose ordinary sheep's trotters with Bai Ling mushrooms and vegetable core, cooked with fine processing, rich in flavor and beautiful shape.